desserts

Crème Brûlée

Name: Crème Brûlée
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 6 large egg yolks; 1/2 cup granulated sugar, plus 6 tablespoons for the brûlée topping; 2 cups heavy cream; 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract); Pinch of kosher salt

Crème brûlée is a baked custard defined by two textures: a cold, silky interior and a brittle, caramelized sugar crust applied just before serving. The custard uses only egg yolks, no whites, in a ratio of approximately five yolks per 500ml of heavy cream. Whites make the custard firmer and less rich; yolks alone produce the characteristic trembling, almost fluid texture of a properly made brûlée. The custard bakes in a water bath at 150 degrees Celsius until just set at the edges with a slight wobble at the center. The water bath insulates the custard from the direct heat of the oven and ensures even cooking without surface cracking. It sets further as it cools in the refrigerator. A thin, even layer of fine sugar is distributed across the cold surface and torched to a deep amber without burning. The crack, made with the back of a spoon, should be audible. If the crust is too thick, the ratio of caramel to custard is wrong.

Prep: 15 min Cook: 50 min Total: 65 min Serves: 6

Ingredients

6 large egg yolks
1/2 cup granulated sugar, plus 6 tablespoons for the brûlée topping
2 cups heavy cream
1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
Pinch of kosher salt

Instructions

Preheat oven to 325°F. Place six 6-ounce ramekins in a deep baking dish.
Heat cream with the vanilla bean (pod and seeds) and salt in a saucepan until steaming. Remove from heat, cover, and steep for 15 minutes for maximum vanilla flavor. Remove the pod.
Whisk egg yolks and 1/2 cup sugar until pale and thick, about 1 minute. Slowly pour the warm cream into the yolks while whisking constantly.
Strain through a fine-mesh sieve into a clean container. Divide among the ramekins. Pop any surface bubbles with a toothpick — you want a smooth top.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Bake for 40 to 45 minutes, until the custards are set at the edges but still wobble in the center.
Remove ramekins from the water bath. Cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).
To serve: Sprinkle 1 tablespoon of sugar evenly over each custard. Torch the sugar with a kitchen torch, holding the flame 2 to 3 inches from the surface, until it melts, bubbles, and turns deep amber. Let the caramel harden for 1 minute, then serve.

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