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Creme brulee with a caramelized sugar top in a blue ramekin, garnished with a raspberry and mint

Creme Brulee

Silky vanilla custard baked gently in a water bath, chilled until set, then finished with a crisp torched sugar topping.
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Prep Time 15 minutes
Cook Time 35 minutes
chill time 4 minutes
Total Time 4 hours 50 minutes
Servings: 3
Course: Dessert
Cuisine: French
Calories: 436
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

  • 4 large egg yolks
  • Sugar – 1/4 cup 55 g
  • Heavy whipping cream – 1 1/2 cups 360 g
  • Vanilla extract – 1 tsp
  • Sugar for topping and torching

Equipment

  • Mixing bowl
  • Whisk
  • Saucepan
  • Fine-mesh sieve
  • Measuring cups and spoons
  • 4 ramekins
  • Baking dish (for water bath)
  • Kettle or saucepan (for hot water)
  • Kitchen torch

Method
 

  1. In a mixing bowl, whisk the egg yolks with the sugar until smooth and slightly lighter in color.
  2. Warm the heavy whipping cream in a saucepan over medium-low heat until steaming and hot (do not boil).
  3. Slowly pour the hot cream into the yolk mixture while whisking constantly. Whisk in the vanilla extract. Strain through a fine-mesh sieve.
  4. Divide the custard into ramekins. Place ramekins in a baking dish and carefully pour hot water into the dish until it reaches halfway up the ramekins.
  5. Bake at 325°F (163°C) until the edges are set and the center still jiggles slightly.
  6. Remove ramekins from the water bath. Cool to room temperature, then cover and refrigerate until fully chilled and set.
  7. Sprinkle an even, thin layer of sugar on top and torch until melted and deep golden. Let sit 1–2 minutes to harden.
  8. Garnish if desired and serve immediately.

Nutrition

Calories: 436kcalCarbohydrates: 21gProtein: 5gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 300mgSodium: 40mgPotassium: 220mgSugar: 20gVitamin A: 900IUCalcium: 70mgIron: 0.4mg

Video

Notes

  • Keep the cream hot but not boiling to prevent curdling.
  • Straining the custard helps guarantee a silky-smooth texture.
  • Bake until gently set (the center should still jiggle).
  • Use a thin, even layer of sugar for the crispiest caramel top.
  • Vanilla bean paste can be used instead of vanilla extract for stronger vanilla flavor.

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