Classic Vanilla Crème Brûlée
Indulge in the rich and creamy delight of Classic Vanilla Crème Brûlée, a timeless French dessert that promises to impress your guests with its velvety texture and satisfying caramelized sugar crust. This elegant dessert combines the essence of fresh vanilla with smooth custard, creating a luxurious treat that is perfect for any special occasion or simply as a sweet indulgence after dinner. With a little patience, you'll create a stunning finale to your meal that will have everyone asking for seconds!
N/A
Servings
400
Calories
6
Ingredients
Ingredients
Heavy Cream
1 quart (None)
Vanilla Beans or Vanilla Extract
1/2 for beans or 1 teaspoon for extract (Split and scrape seeds for beans; reserve extract for later.)
Sugar
1/2 cup (None)
Egg Yolks
10 (Separate yolks from whites.)
Salt
1 pinch (None)
Sugar (for topping)
1/2 cup (None)
Instructions
1
Preheat your oven to 325°F (163°C).
2
In a medium saucepan over medium heat, warm the heavy cream until it's scalded, which should be indicated by small bubbles forming around the edges.
3
If using vanilla beans, split the bean lengthwise and scrape the seeds into the cream, allowing both seeds and pod to infuse into the mixture. If using vanilla extract, set it aside for later.
4
In a mixing bowl, whisk together the sugar and salt, then slowly add the egg yolks, whisking constantly until the mixture is smooth and pale.
5
Gradually temper the hot cream into the egg yolk mixture by allowing a small amount of the cream to mix with the yolks, whisking continuously to prevent curdling. Repeat this process until all cream has been incorporated.
6
Strain the mixture through a fine sieve into a pitcher or measuring cup to eliminate any undissolved bits and ensure a silky texture.
7
If using vanilla extract, stir it in at this stage.
8
Arrange your 6-ounce ramekins in a deep baking dish. Pour the custard mixture evenly into the ramekins.
9
Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins, creating a water bath that helps cook the custards gently.
10
Cover the baking dish with foil and bake in the preheated oven for 25 to 50 minutes, checking for doneness towards the lower end of the baking time. The custard should be set but still have a slight jiggle in the center.
11
Once done, carefully remove the baking dish from the oven and allow the ramekins to cool in the water bath for about 30 minutes.
12
Remove the ramekins, cover them with plastic wrap, and refrigerate for at least 2 hours or up to 2 days to allow them to firm up.
13
When ready to serve, sprinkle a thin layer of sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp, or place them under a broiler for a minute or two, watching carefully to avoid burning.
14
Allow the crème brûlée to sit for a minute after torching for the sugar caramel to harden before serving.
Nutrition Information
28g
Fat
22.5g
Carbs
7.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the recipe for Classic Vanilla Crème Brûlée?
The recipe is a timeless French dessert combining fresh vanilla and smooth custard with a caramelized sugar crust.
How many egg yolks are required?
This recipe requires 10 egg yolks.
What oven temperature is needed?
Preheat your oven to 325°F (163°C).
How much heavy cream do I need?
The recipe calls for 1 quart of heavy cream.
Can I use vanilla extract instead of vanilla beans?
Yes, you can use either 1/2 a vanilla bean or 1 teaspoon of vanilla extract.
How much sugar is added to the custard mixture?
1/2 cup of sugar is whisked into the egg yolks and salt.
How much sugar is needed for the caramelized topping?
An additional 1/2 cup of sugar is reserved for sprinkling on top of the finished custards.
What is the purpose of tempering the egg yolks?
Tempering by adding hot cream slowly prevents the egg yolks from curdling.
Why should I strain the custard mixture?
Straining through a fine sieve removes undissolved bits to ensure a silky texture.
What size ramekins should I use?
The recipe specifies using 6-ounce ramekins.
How do I prepare the water bath?
Fill a deep baking dish with hot water until it reaches halfway up the sides of the ramekins.
How long does the crème brûlée take to bake?
It takes between 25 to 50 minutes depending on your oven.
How do I know when the custard is done?
The custard should be set but still have a slight jiggle in the center.
What is the cooling process after baking?
Allow the ramekins to cool in the water bath for 30 minutes before refrigerating.
How long must the dessert refrigerate?
Refrigerate for at least 2 hours or up to 2 days to allow them to firm up.
How do I caramelize the sugar on top?
Use a kitchen torch or place the ramekins under a broiler for a minute or two until the sugar is golden.
How many calories are in one serving?
There are approximately 400 calories per serving.
What is the fat content of this recipe?
Each serving contains 28g of fat.
How much protein is in the dessert?
The dessert provides 7.5g of protein per serving.
What are the total carbohydrates?
There are 22.5g of carbohydrates per serving.
Is this recipe gluten-free?
Based on the ingredients listed (cream, eggs, sugar, vanilla), this recipe is naturally gluten-free.
Should I cover the baking dish in the oven?
Yes, cover the baking dish with foil before placing it in the oven.
How long should I wait after torching before serving?
Let it sit for a minute so the sugar caramel can harden.
What is the primary flavor profile?
The primary flavor is vanilla infused into a rich, creamy custard.
What tags are associated with this dish?
Tags include French, dessert, vanilla, custard, baked, and elegant.
Can I prepare the custard in advance?
Yes, the baked custards can be refrigerated for up to 2 days before torching.
What preparation is needed for the vanilla bean?
Split the bean lengthwise and scrape the seeds into the cream.
Does the recipe use salt?
Yes, a pinch of salt is whisked with the sugar and egg yolks.
Is the custard boiled?
No, the cream is scalded and the custard is baked gently in a water bath.
What is the texture of the crust?
The crust is a thin, golden, and crisp layer of caramelized sugar.