French
Crème Brûlée
Silky vanilla custard baked in a water bath and finished with a thin glassy caramelized sugar crust.
6 servings · 20 minutes prep · 35 minutes cook
Ingredients
Main
- 1 vanilla bean, split lengthwise and scraped
- 2 cups heavy cream
- 6 large egg yolks
- 1/2 cup superfine sugar, divided
- 1/8 tsp kosher salt
Directions
Infuse the Cream
- Heat the oven to 300F. Combine the heavy cream with the vanilla bean seeds and pod in a saucepan. Warm over medium-low heat until steaming but not simmering, then remove from the heat, cover, and steep for 30-60 minutes.
- Return the cream to low heat and warm until steaming again. Remove the vanilla pod.
Mix and Portion the Custard
- Whisk the egg yolks, 1/4 cup of the superfine sugar, and the kosher salt until smooth and fully combined but not frothy.
- Slowly pour the warm cream into the yolks while whisking constantly. Strain through a fine-mesh sieve into a large measuring cup or bowl, then skim any foam from the surface.
- Divide the custard among six shallow 4- to 5-ounce ramekins. Set the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up their sides.
Bake and Chill
- Bake until the edges are set and the centers wobble like soft gelatin when gently shaken, about 35-45 minutes. An instant-read thermometer inserted near the center should read 170-175F.
- Carefully remove the ramekins from the water bath and cool on a wire rack for 30 minutes.
- Refrigerate uncovered until fully chilled, about 1 hour, then cover loosely and chill at least 4 hours or up to 2 days.
Caramelize and Serve
- Just before serving, blot any surface moisture. Sprinkle each custard with 1 to 1 1/2 teaspoons of the remaining superfine sugar in a very thin even layer.
- Caramelize the sugar with a kitchen torch until deep amber and glassy. For a thinner professional-style crust, add a second very light dusting of sugar and torch again.
- Let stand for 1-2 minutes until the topping hardens, then serve immediately.
