Name: Crème Brûlée (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 2 cups Heavy Cream; 1/2 cup Granulated Sugar; 1 Vanilla Bean-split and scraped; 6 Egg Yolks; 1/4 tsp Salt; 1/4 cup Granulated Sugar

Recipe tier

A simple and satisfying creme brulee, perfect for beginners. This version uses readily available ingredients and straightforward techniques to deliver a creamy custard with a brittle caramelized sugar topping.

Total 1h 15m

Serves 6

Steps 13

Ingredients 6

Soundtrack the cook

Dinner party · 92 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 51m Plate 5m Reset 10m

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Custard Base
2 cups 480 mL Heavy Cream
cup 120 mL Granulated Sugar
1 1 Vanilla Bean-split and scraped
6 6 Egg Yolks
tsp 1.25 mL Salt
Caramel Topping
cup 50 g Granulated Sugar

Equipment

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Instructions

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Preheat oven to 325°F (160°C).
Combine all Custard Base ingredients in a saucepan. Heat over medium heat, stirring occasionally, until just simmering. Do not boil.
Remove from heat and let steep for 30 minutes to infuse vanilla flavor.
Whisk egg yolks and salt in a separate bowl.
Temper the egg yolks by slowly drizzling about cup of the warm cream mixture into the yolks while whisking constantly. This prevents the eggs from scrambling.
Pour the tempered egg yolk mixture back into the saucepan with the remaining cream. Stir to combine.
Strain the custard through a fine-mesh sieve to remove any cooked egg bits or vanilla bean particles.
Pour the custard into six ramekins.
Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins (water bath).
Bake for 50-60 minutes, or until the custard is set around the edges but still slightly wobbly in the center.
Remove from the oven and let cool completely. Refrigerate for at least 4 hours, or preferably overnight.
Before serving, sprinkle each creme brulee with an even layer of Granulated Sugar (Caramel Topping).
Using a kitchen torch, caramelize the sugar until golden brown and brittle. Alternatively, broil for a very short time, watching carefully to prevent burning.