Easy Vanilla Crème Brûlée

Ingredients

• 6 egg yolks (Use yolks only; do not use whole eggs.)
• 2 cup heavy cream
• 0.333 cup granulated sugar (For the custard.)
• 1 tbsp vanilla bean paste (Vanilla bean or vanilla pods may be used instead; paste provides visible vanilla specks.)
• salt (A pinch, to balance the sweetness.)
• 0.25 cup granulated sugar (For the brûléed topping; use enough for a thin, complete coating on each custard.)
• 4 cup boiling water (For the water bath; pour into the baking pan around the ramekins, not into the custards.)

Steps

1. 1

   Preheat the oven to 300°F (150°C). Set three shallow 8-ounce crème brûlée ramekins in a deep baking pan. Six 4-ounce ramekins may be used instead.

2. 2

   Add the egg yolks to a mixing bowl. Add the heavy cream, custard sugar, vanilla bean paste, and a pinch of salt.

3. 3

   Whisk slowly and gently just until the ingredients are combined and the mixture is smooth. Avoid vigorous whisking, which can introduce bubbles into the custard. The cream does not need to be heated, and the yolks do not need to be tempered.

4. 4

   Divide the custard evenly among the ramekins. If bubbles have formed on the surface, let them settle or skim them off so the finished custards remain smooth.

5. 5

   Carefully pour boiling water into the baking pan around the ramekins, taking care not to splash water into the custard. The water should come partway up the sides of the ramekins.

6. 6

   Transfer the pan to the oven and bake at 300°F (150°C) until the edges are set but the centers still wobble gently with a jelly-like jiggle, about 35 to 45 minutes. Do not overbake, or the custard may become dry.

7. 7

   Remove the ramekins from the water bath and let them cool briefly. Cover and refrigerate until completely chilled and fully set, at least 4 hours or preferably overnight.

8. 8

   When ready to serve, sprinkle a thin, even layer of the topping sugar over each chilled custard. The sugar should completely cover the surface without forming a thick layer.

9. 9

   Using a kitchen blowtorch held at approximately a 45-degree angle, caramelize the sugar. Move the flame in small circles over one area at a time until that area is melted and golden brown, then continue around the custard until the entire surface is brûléed.

10. 10

    Let the caramelized topping sit briefly to harden, then serve immediately for the contrast between the crisp sugar shell and creamy custard.

Notes

The transcript provides the method and ramekin options but not exact ingredient quantities; the quantities shown are standard estimates for three 8-ounce crème brûlées. Keep the custards chilled until topping. A blowtorch gives the most controlled caramelization, but avoid holding the flame in one place long enough to warm or scorch the custard.

Nutrition per serving

• dessert
• French
• baked
• custard
• make-ahead
• vegetarian
• gluten-free
• special occasion