Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
- 5 large egg yolks
- 3/4 cup granulated sugar, divided
- 1/4 teaspoon salt
- Additional granulated sugar for caramelizing
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream, milk, and the scraped vanilla bean along with its pod. Heat over medium until just simmering, then remove from heat and let steep for 15 minutes.
- In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until pale and slightly thickened.
- Remove the vanilla pod from the cream mixture. Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
- Strain the mixture through a fine mesh sieve into a large measuring cup or bowl to remove any solids.
- Place ramekins in a baking dish and fill each with the custard mixture. Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-40 minutes, or until the edges are set but the center remains slightly wobbly.
- Remove from the oven, let cool, then refrigerate for at least 2 hours or overnight.
- Before serving, sprinkle a thin layer of granulated sugar over each custard and use a kitchen torch to caramelize the sugar until golden and crisp. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes.
- Let the crème brûlée cool for a couple of minutes before serving. Enjoy!
Notes
- For a flavored variation, try infusing the cream with espresso, citrus zest, or other flavorings.
- Make sure not to overbake the custards to avoid a rubbery texture.
- The sugar topping can be prepared just before serving for the best crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 200 mg