Classic Vanilla Crème Brûlée
Vanilla Crème Brûlée
Silky vanilla bean custard rests beneath a thin, glassy caramel crust in this classic make-ahead French dessert.
Crème brûlée is a study in contrast: chilled, softly set vanilla custard beneath a warm, brittle lid of caramelized sugar. This version keeps the custard flavor focused on cream, egg yolks, and real vanilla bean so the signature textures remain the center of attention.
A shallow water bath protects the custards from harsh oven heat and helps them bake evenly. Pull the ramekins while their centers still tremble as one piece; residual heat finishes the set without turning the custard firm or grainy.
The custards are ideal for entertaining because they can be baked and refrigerated up to two days ahead. Keep them uncovered until fully cold, then cover each ramekin so condensation does not drip onto the surface.
Caramelize the sugar shortly before serving. A thin, even coating and a moving torch flame create the cleanest glassy crust, while a brief rest gives the caramel time to harden above the cool custard.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Arrange six 4-ounce shallow ramekins in a deep roasting pan and bring a kettle of water to a boil.
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2
Pour the cream into a small saucepan. Scrape in the vanilla seeds, add the pod, and heat over medium-low until steaming with tiny bubbles around the edge. Remove from the heat, cover, and steep for 10 minutes.
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3
Whisk the egg yolks, 1/3 cup sugar, and salt in a large heatproof bowl just until smooth; avoid whipping in excess air.
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4
Remove the vanilla pod. Slowly pour the warm cream into the yolk mixture while whisking constantly, then strain the custard through a fine-mesh sieve into a pitcher. Skim off any surface foam.
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5
Divide the custard evenly among the ramekins. Pour boiling water into the roasting pan until it reaches halfway up their sides, taking care not to splash the custard.
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6
Bake for 30 to 40 minutes, until the edges are set but the centers wobble gently as one piece when nudged. Transfer the ramekins to a rack and cool for 30 minutes.
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7
Refrigerate the custards uncovered until cold, at least 4 hours, then cover and chill until ready to serve.
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8
Pat away any moisture from each custard. Sprinkle 1 teaspoon sugar evenly over each surface and caramelize with a kitchen torch, moving the flame continuously, until deep amber. Rest for 2 minutes so the crust hardens before serving.
Ingredients
- Heavy Cream:2 cups
- Vanilla Bean, Split Lengthwise:1
- Large Egg Yolks:6
- Granulated Sugar:1/3 cup
- Fine Sea Salt:1/8 teaspoon
- Granulated Sugar For Caramelizing:6 teaspoons
Tips & Notes
- Use shallow, wide ramekins for the best ratio of crisp caramel to custard.
- If the custards have been covered, blot condensation gently before adding the sugar.
- For the crispest shell, torch the custards no more than 20 minutes before serving.
