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Homemade crème brûlée with a thin caramelized sugar crust and creamy vanilla custard

Classic Crème Brûlée

Silky vanilla custard baked gently in a water bath, chilled until set, then finished with a thin crackling caramelized sugar top.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 3 hours
Total Time 3 hours 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 420
Ingredients Method

Ingredients
  

  • 2 cups heavy cream
  • 1 vanilla bean split and scraped (or 2 teaspoons vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar plus 6 teaspoons for topping
  • 1/8 teaspoon fine salt

Method
 

  1. Heat the oven to 325°F. Warm cream, vanilla bean and seeds, and salt in a saucepan until steaming; do not boil. Remove from heat and steep for 10 minutes.
  2. Whisk egg yolks with 1/2 cup sugar until smooth. Slowly whisk in the warm cream. Strain into a measuring cup and skim foam.
  3. Divide among six shallow ramekins. Set them in a roasting pan and add hot water halfway up their sides. Bake until the edges are set and centers still wobble slightly, 30 to 35 minutes.
  4. Cool, then cover and refrigerate at least 3 hours. Before serving, blot any surface moisture and sprinkle each custard evenly with 1 teaspoon sugar.
  5. Torch the sugar in a slow, circular motion until melted and amber. Let the tops harden for 1 to 2 minutes, then serve.