Ingredients
Scale
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (for topping)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream and vanilla extract. Heat over medium heat until just simmering, then remove from heat.
- In a mixing bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and slightly thickened.
- Gradually pour the hot cream mixture into the egg yolk mixture, whisking continuously to avoid curdling the eggs.
- Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- Pour the custard into ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or until chilled.
- Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, place under a broiler for a few minutes, watching closely to prevent burning.
- Let the crème brûlée sit for a minute before serving to allow the sugar to harden.
Notes
- For added flavor, infuse the cream with a vanilla pod by simmering it along with the cream, then removing the pod before combining with the egg mixture.
- Serve with fresh berries or a dollop of whipped cream for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 160 mg