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Vanilla Creme Brûlée is aqua cocottes on a wire cooling rack, garnished with berries.
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5 from 1 vote

Créme Brûlée

You get to use a fun kitchen tool to make this classic dessert!
Prep Time20 mins
Cook Time45 mins
Chill Time2 hrs
Total Time3 hrs 5 mins
Course: Dessert
Cuisine: French
Servings: 6 servings
Calories: 768kcal

Ingredients

  • 6 egg yolks
  • 1 vanilla bean split and scraped (or 1 tablespoon vanilla extract)
  • ¾ cup sugar
  • 4 cups heavy cream
  • ½ cup sugar for topping
  • berries for garnish

Instructions

  • Preheat your oven to 325.
  • In a saucepan, combine cream and vanilla bean pulp (or extract). Heat over medium high heat just until boiling. Remove from heat and cover while you prepare the rest of the ingredients.
  • In a stand mixer combine egg yolks and sugar. Using the whisk attachment whisk until the color becomes pale. 
  • With the whisk still turning start adding in the hot cream, little by little. (Dumping it all in would cook the eggs, so take it slow.)
  • Place 6 ramekins on a large baking sheet or cake pan. Fill the ramekins evenly with the mixture.
  • Now pour hot water into your cake pan so that the water reaches about halfway up your ramekins.
  • Transfer to your pre-heated oven and bake for about 40-45 minutes until set, but still a little jiggly. Refrigerate for at least 2 hours...but can be left in the fridge for 2-5 days. By placing them in the fridge your custard will firm up and become the perfect texture.
  • After the custard is done chilling use the ½ cup sugar sprinkle each ramekin with a bit of sugar. I like a thicker crust on mine, so I put a bit more sugar. Using a torch caramelize the sugar using an even circular motion until the sugar bubbles and becomes golden brown. Don't have a torch? Try using your oven broiler to caramelize the sugar. After you are done there should be a firm crust on your custard.
  • Let cool for 5 minutes. Garnish with berries.

Notes

Caramelizing Tip #1: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.
Caramelizing Tip #2: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.
Ultra Fine Sugar Tip #1: Use a blender or food processor to make your own fine sugar out of regular granulated sugar.  A few whirls is all it takes to create that fine consistency.

Nutrition

Calories: 768kcal | Carbohydrates: 46g | Protein: 6g | Fat: 63g | Saturated Fat: 38g | Cholesterol: 412mg | Sodium: 69mg | Potassium: 138mg | Sugar: 41g | Vitamin A: 2590IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 0.5mg