Vanilla Crème Brûlée: A Simple yet Elegant Classic Dessert
Crème Brûlée is one of those desserts that beautifully balances simplicity with sophistication. It is a classic French treat known for its creamy custard base and the contrasting crunchy, caramelized sugar topping. This Vanilla Crème Brûlée recipe is particularly special because it doesn’t require any fancy techniques or hard-to-find ingredients. Made with just four key ingredients, it’s a fantastic recipe for beginners and experienced bakers alike. This dessert is not only an indulgence for your taste buds but also an impressive dish to serve guests.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Custard Base:
- 2 cups heavy cream – The heavy cream is the base of the custard. It provides the rich, creamy texture that makes Crème Brûlée so indulgent. Make sure you use full-fat cream for the best flavor and texture.
- 1 teaspoon vanilla extract – The heart of the flavor is the vanilla, and using a high-quality vanilla extract will elevate the taste. You can also use vanilla beans if you prefer, but the extract works perfectly in this recipe.
- 6 egg yolks – The egg yolks are essential for the custard’s rich, smooth texture. They help thicken the custard and give it that velvety mouthfeel.
- ⅓ cup granulated sugar – The sugar in the custard adds sweetness and helps with the custard’s texture. Be sure to use granulated sugar so that it dissolves properly into the mixture.
For the Topping:
- ¼ cup granulated sugar – This sugar is used to create the signature caramelized crust that gives Crème Brûlée its irresistible crunch. After the custard has cooled, you’ll sprinkle this sugar on top and caramelize it with a blow torch.
For the Water Bath:
- 1 kettle of hot water – A water bath helps the custard cook evenly and gently, preventing it from curdling or cracking. This step ensures that the custard is smooth and creamy when it’s done.
Instructions
1. Preheat the Oven
Start by preheating your oven to 325°F (163°C). You want the oven at a stable temperature to ensure even cooking. At this point, you can also prepare your ramekins and your water bath.
2. Heat the Cream
In a saucepan, combine the 2 cups of heavy cream and 1 teaspoon of vanilla extract. Heat over medium heat until the cream starts to simmer, but don’t let it come to a boil. You want it hot, but not boiling, to avoid scalding the cream. Once the mixture is slightly simmering, remove it from the heat and set it aside.
3. Beat the Egg Yolks
In a separate bowl, whisk together the 6 egg yolks and ⅓ cup of granulated sugar. Whisk for about 5 minutes until the mixture is thick and pale. This is an important step because it helps incorporate air into the yolks, which contributes to the smooth texture of the custard.
4. Combine the Cream and Egg Mixture
Now, temper the eggs by gradually adding the hot cream mixture to the beaten egg yolks, a little at a time. Stir constantly to prevent the eggs from scrambling. Continue adding the cream until the yolk mixture is fully incorporated with the cream. This slow combination ensures that the eggs don’t cook too quickly, resulting in a smooth custard.
5. Pour the Custard Into Ramekins
Carefully divide the custard mixture between 4 ramekins. Make sure not to overfill them; each should be about three-quarters full. Place the ramekins into a large baking dish or pan.
6. Prepare the Water Bath
Before baking, fill the baking dish with hot water, ensuring it covers about ¾ of the way up the sides of the ramekins. The water bath helps cook the custard gently and evenly, ensuring that it doesn’t crack or curdle. Be careful when adding the water so that you don’t spill it into the custard.
7. Bake the Crème Brûlée
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the custard is set but still slightly wobbly in the center. The edges of the custard should be firm, but the middle should jiggle slightly when you shake the ramekin. You can also use a thermometer to check the internal temperature; it should read about 170°F (77°C) when done.
8. Cool and Refrigerate
Once baked, carefully remove the ramekins from the water bath and allow them to cool to room temperature. Once cooled, cover the ramekins with plastic wrap and refrigerate them for at least 4 hours, or overnight if possible. This allows the flavors to develop and the custard to set fully.
9. Caramelize the Sugar Topping
Before serving, sprinkle ¼ cup of granulated sugar evenly over the tops of the custards. Using a kitchen torch, caramelize the sugar until it’s golden and crispy. The sugar should melt and form a hard, glass-like top. Be sure to move the torch around to avoid burning the sugar in one spot.
10. Serve and Enjoy
Once the sugar is caramelized, serve your Vanilla Crème Brûlée immediately! Enjoy the satisfying crunch of the sugar and the creamy custard underneath. You can also garnish with fresh berries or a sprig of mint for an extra touch of elegance.
Notes
- Tempering the Eggs: This is the most important step in the recipe. If you add the hot cream too quickly, you risk cooking the eggs and making the custard lumpy. Gradually adding the cream and stirring constantly is key to getting a smooth, silky custard.
- Choosing the Right Ramekins: Shallow ramekins work best because they allow the custard to cook more evenly. If you use deep ramekins, the custard might cook unevenly, with a burnt outside and an undercooked center.
- Water Bath: Make sure the water doesn’t get into the ramekins. Adding hot water around the ramekins creates a gentle, even heat for baking.
- Caramelizing the Sugar: If you don’t have a blowtorch, you can also caramelize the sugar under a broiler, but watch it closely to avoid burning.
- Flavor Variations: Though vanilla is the classic flavor, you can infuse the cream with other flavors like lavender, orange zest, or even a bit of coffee or chocolate for a unique twist.