CLASSIC 4 INGREDIENTS CRÈME BRÛLÉE
There’s just something about cracking through that caramelized top with a spoon and hitting cool, silky custard underneath. Crème brûlée looks fancy, like something you’d only get at a nice restaurant, but it’s really just 4 ingredients: cream, egg yolks, sugar, and vanilla. The only thing to watch is not over baking it — pull it out while the centers still have a slight wobble; they’ll firm up as they chill. And save the torching for right before you serve it, so the sugar stays glassy.
CRÈME BRÛLÉE
There’s just something about cracking through that caramelized top with a spoon and hitting cool, silky custard underneath. Crème brûlée looks fancy, like something you’d only get at a nice restaurant, but it’s really just 4 ingredients: cream, egg yolks, sugar, and vanilla. The only thing to watch is not over baking it — pull it out while the centers still have a slight wobble; they’ll firm up as they chill. And save the torching for right before you serve it, so the sugar stays glassy.
Ingredients
- 350 mL heavy cream
- 4 egg yolks
- 60 g sugar, plus more for the caramelized topping
- 1 tbsp vanilla bean paste or vanilla extract
Method
- Heat the heavy cream in a pot over low-medium heat.
- In a bowl, whisk together the egg yolks, sugar, and vanilla.
- Slowly pour the warm cream over the egg mixture, whisking constantly. Strain through a fine sieve to remove air bubbles and any bits of cooked egg.
- Place the ramekins in a baking pan. Pour the custard into the ramekins, then fill the baking pan halfway with boiling water.
- Bake at 350°F/180°C for 35 minutes — the centers should still jiggle slightly when done. Let cool at room temperature, then cover and refrigerate for at least 4 hours (overnight preferred).
- Just before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen blowtorch, or place under the broiler. Repeat 1–2 more times for a thicker, crackly crust. Optional: Freeze for 30–45 minutes before serving for extra-firm custard.
