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The Best Homemade Crème Brûlée Recipe

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This classic homemade Crème Brûlée recipe features a rich and creamy custard base infused with vanilla, topped with a perfectly caramelized sugar crust. Creamy, velvety, and elegantly simple, this dessert is a timeless favorite, ideal for special occasions or any time you crave a decadent sweet treat.

Ingredients

Custard

  • 3 cups heavy cream
  • 1 cup milk (preferably 2% or whole milk, not skim)
  • 1 tablespoon vanilla bean paste (or use one whole vanilla bean as noted)
  • 8 egg yolks
  • 1/2 cup plus 2 tablespoons granulated sugar

Caramelized Topping

  • 1/3 cup granulated sugar

Instructions

  1. Heat Cream and Milk: In a medium saucepan, warm the heavy cream and milk until it just starts to simmer. Remove immediately from heat to prevent boiling. Stir in the vanilla bean paste to infuse flavor. Alternatively, use a whole vanilla bean by splitting and scraping it into the cream.
  2. Whisk Yolks and Sugar: In a medium bowl, vigorously whisk together the egg yolks and 1/2 cup plus 2 tablespoons granulated sugar until the mixture is smooth and pale in color.
  3. Temper Eggs: Gradually ladle the hot cream mixture into the egg yolk mixture while whisking constantly and quickly to temper the eggs. This careful mixing prevents the eggs from scrambling upon baking.
  4. Preheat Oven and Prepare Water Bath: Set the oven to 325°F and place a rack in the middle. Heat about 4 quarts of water until steaming but not boiling.
  5. Arrange Ramekins: Place 6 to 8 ramekins (7-8 ounces for deep, 4-5 ounces for shallow) in a deep baking pan with at least 2-inch sides. To prevent sliding, place a towel under the ramekins if desired.
  6. Fill Ramekins: Pour the tempered custard mixture evenly into the ramekins.
  7. Add Water to Pan: Carefully pour the hot water into the pan around the ramekins until it comes halfway up their sides, ensuring no water enters the custard.
  8. Bake: Bake for 40-45 minutes for deep ramekins or 30-35 minutes for shallow ones. The custard should be set but still slightly jiggly in the center. If edges are still moving, continue baking a few more minutes as needed.
  9. Remove from Oven and Water Bath: Carefully lift the baking pan from the oven. Use a flat spatula to transfer the ramekins from the hot water bath to a cooling rack, shaking off any excess water.
  10. Cool and Chill: Let the custards cool to room temperature. Cover and refrigerate for at least 6 hours or up to 3 days to allow flavors to fully develop and custard to set.
  11. Prepare Sugar Topping: About 30 minutes before serving, remove the ramekins from the fridge. Blot the tops dry if needed, then sprinkle about 1 tablespoon of granulated sugar evenly over each custard’s surface.
  12. Caramelize Sugar: Using a kitchen torch on medium heat, slowly move the flame across the sugar, lifting and rotating the ramekin to melt and caramelize the sugar evenly into a crisp, golden crust.
  13. Serve: Serve immediately for a fresh, crunchy topping, or refrigerate uncovered for 30-45 minutes if you prefer the caramelized sugar slightly softened. Avoid refrigerating longer than an hour to maintain crispness.

Notes

  • Using a whole vanilla bean instead of vanilla bean paste will provide a more intense vanilla flavor. Split the bean lengthwise and scrape the seeds into the cream, then add the pod to infuse.
  • Do not use skim milk; 2% or whole milk helps create a creamier custard.
  • Be sure to add hot cream slowly when tempering eggs to avoid scrambling.
  • The water bath ensures even, gentle cooking of the custard.
  • The caramelized sugar crust is best served fresh but can be softened slightly if refrigerated uncovered for a short time.
  • Handle ramekins carefully when removing from the water bath to avoid burns.

Find it online: https://simpleplatter.com/the-best-homemade-creme-brulee-recipe/