Classic Vanilla Crème Brûlée

Crack the glassy caramel top with a spoon and you'll find one of dessert's great pleasures: a cool, satiny vanilla custard scented with real vanilla beans. Crème brûlée looks like a restaurant flourish but takes only five ingredients and a little patience.

Ingredients

Instructions

1. 1

   Preheat oven to 325°F (165°C). Place 6 (4-oz) ramekins in a roasting pan.

2. 2

   In a saucepan, combine the cream with the vanilla bean and its scraped seeds. Heat over medium until just steaming—do not boil. Remove from heat and let infuse for 10 minutes.

3. 3

   In a bowl, whisk the egg yolks, ½ cup sugar, and salt until pale and slightly thickened.

4. 4

   Slowly pour the warm cream into the yolks while whisking constantly to temper. Strain the mixture through a fine-mesh sieve into a measuring cup.

5. 5

   Divide the custard among the ramekins. Carefully pour boiling water into the roasting pan until it reaches halfway up the sides of the ramekins.

6. 6

   Bake for 35-45 minutes, until the custards are just set with a slight jiggle in the center.

7. 7

   Carefully remove ramekins from the water bath and cool to room temperature. Cover and refrigerate at least 3 hours, or overnight.

8. 8

   Just before serving, blot any condensation from the surface. Sprinkle 1 teaspoon sugar evenly over each custard.

9. 9

   Caramelize the sugar with a kitchen torch until deeply golden and bubbling, or place under a hot broiler for 1-2 minutes (watch closely).

10. 10

    Let the sugar harden for 1 minute, then serve immediately.

Chef's Tips

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, use a microwave at 50% power or warm in a covered pan over medium-low heat until heated through. For best texture, avoid reheating more than once.

Nutrition Information