Classic Foolproof Crème Brûlée Recipe
Crème brûlée is one of those desserts that's irresistibly luscious, rich, and indulgent. It's incredible how such a simple treat, made with just a few basic ingredients, can capture the essence of perfection.
- 4 large egg yolks
- ½ cup granulated sugar, divided
- 1 pint heavy cream
- 1 teaspoon vanilla bean extract or vanilla bean paste
- ½ teaspoon kosher salt
- 4 tablespoons raw sugar, for sprinkling
- Preheat the oven to 325 F.
- Place 4 ramekins in a rimmed baking dish. Set aside.
- In a medium bowl set over a kitchen towel, whisk to combine egg yolks and ¼ cup sugar. Set aside.
- In a small pot, heat heavy cream, ¼ cup sugar, vanilla, and salt to a light simmer. Turn off heat.
- Slowly whisk the hot liquid into the egg yolk mixture until everything is fully incorporated.
- Return the mixture to the pot and cook, whisking, over low heat for 1 minute.
- Strain mixture into a large liquid measuring cup.
- Pour mixture evenly into ramekins.
- Fill the baking dish ½ way up the ramekins with boiling water. (Optional: Use a blowtorch to very lightly torch the tops of the custard to eliminate air bubbles.)
- Bake crème brûlée for 30 to 35 minutes or until only slightly jiggly in the center. (If your ramekins are wider and shorter, they may need less time.)
- Transfer ramekins to a wire rack and cool to room temperature, about 1 hour.
- Cover and chill for at least 2 hours or overnight until firm.
- Before serving, sprinkle an even layer of raw sugar over one ramekin.
- Use a blowtorch or preheated broiler to caramelize the top. Repeat with remaining ramekins.
- Garnish with raspberries and mint, if desired, and serve immediately.
Recipe developer Katie Rosenhouse tells us, "When I was working in restaurants, crème brûlée was almost always on the dessert menu, whether it was a seasonal offering or crowd-pleasing vanilla, chocolate, or espresso options. It's endured for a reason — crème brûlée is an incredibly satisfying dessert that just never goes out of style." If dining out at a restaurant that serves crème brûlée isn't exactly an option, or you're looking to impress dinner guests with an all-out dessert, this classic and foolproof recipe will yield perfect custards time and time again.
Gather the ingredients for classic foolproof crème brûlée
It's hard to believe that such a sophisticated dessert can be made with just a handful of ingredients, and mostly pantry staples at that. Egg yolks and granulated sugar start as the base for the dessert, along with heavy cream, vanilla bean extract (or paste), and kosher salt to enhance the flavor. Vanilla bean paste (like this Nielsen-Massey version that Rosenhouse swears by) adds flecks of vanilla bean throughout the crème brûlée for a nice touch.
After baking, the top of each crème brûlée is caramelized with a layer of raw sugar, creating a crisp, golden crust. If you prefer, you can substitute raw sugar with an even layer of granulated sugar. Garnish with fresh raspberries and mint before serving for a traditional touch, offering a pop of color and tanginess that balances the richness of the custard.
