Creme Brulee Recipe
Baking the custard in a water bath insulates it from the oven's direct heat, keeping the cooking gentle enough that the eggs set into a smooth custard instead of curdling into scrambled egg texture.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 300 min
- Servings
- 6
Ingredients
- 3 cups heavy cream
- 1 bean vanilla bean, split and scraped (or 2 tsp vanilla extract)
- 6 large egg yolks
- 1/2 cup granulated sugar, divided
- 1/8 tsp salt
- 6 tsp granulated sugar, for topping
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Instructions
- 1Preheat the oven to 325°F (165°C) and place six 6-ounce ramekins in a large roasting pan.
- 2Heat the cream and vanilla bean (or extract) in a saucepan over medium heat until it just begins to steam, do not let it boil.
- 3Whisk the egg yolks, 1/2 cup sugar, and salt together in a bowl until pale and slightly thickened.
- 4Slowly pour the hot cream into the egg mixture in a thin stream, whisking constantly, to temper the eggs.
- 5Strain the custard through a fine-mesh sieve into a large measuring cup or pitcher.
- 6Divide the custard evenly among the ramekins.
- 7Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
- 8Bake for 35-40 minutes, until the custards are just set at the edges but still jiggle slightly in the center.
- 9Remove the ramekins from the water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
- 10Just before serving, sprinkle a thin, even layer of sugar over each custard and caramelize with a kitchen torch, or under a very hot broiler, until deep amber.
Tips & variations
- A real vanilla bean gives the best flavor and those signature flecks, but 2 teaspoons of good vanilla extract, added after straining, works well too.
- No kitchen torch, a broiler works, just watch closely since broilers caramelize unevenly and can scorch fast.
- Flavor variations like a splash of espresso, orange zest, or a spoonful of Grand Marnier can be added to the cream while it heats.
- Straining the custard is optional but removes any bits of cooked egg or vanilla bean fiber for the smoothest texture.
Storage & reheating
Refrigerate un-sugared custards, covered, up to 3 days. Add the caramelized sugar topping only right before serving, since it doesn't hold its crisp texture once refrigerated or left sitting for long. Do not freeze, the texture breaks down when thawed.
Nutrition
A rich dessert built on egg yolks and heavy cream, meant to be served in the small individual portions the ramekins provide.
Tips from the Tulo kitchen
- Use a light-colored ramekin if you can, it makes it easier to judge the custard's doneness by eye compared to a dark one.
- Sugar the tops just before serving, not ahead of time, sugar left on a chilled custard for more than an hour or so starts to soften and lose its crackle.
FAQ
Why did my creme brulee turn out grainy or curdled?
This usually means the custard baked too hot or too long, either the oven ran hotter than 325°F or the water bath wasn't deep enough to properly insulate the ramekins.
Can I make creme brulee without a kitchen torch?
Yes, place the sugared ramekins under a very hot broiler for 1-3 minutes, watching constantly, a torch just gives more even control over the caramelization.
How far ahead can I make creme brulee?
The baked custards can be made up to 3 days ahead and refrigerated, just torch the sugar topping fresh right before serving for the best crackling texture.
