Creme Brulee Recipe​

Infused with warm vanilla flavor, this creamy baked custard is topped with hardened caramelised sugar that needs to be cracked open to enjoy. Otherwise known as crème brûlée, this simple and elegant dessert can be made at home for all your special occasions!
Prep Time: 5minutes minutes
Cook Time: 40minutes minutes
Chill + Cool Time: 4hours hours 30minutes minutes
Total Time: 5hours hours 15minutes minutes
Servings: 4

Equipment​

• 4 (236mL ramekin)
• 1 Torch

Ingredients​

Custard​

• 2 cups heavy cream , or half-and-half
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon fine sea salt
• 5 large egg yolks
• ½ cup granulated sugar

Sugar Topping​

• 2 Tablespoons granulated sugar

Instructions​

Custard​

• Preheat the oven to 162.778°C. Place 4 ramekins in a baking dish. Boil enough water in a tea kettle to fill the baking dish up a few inches.
• In a medium saucepan, heat the cream and salt over low heat until warmed through (about 2 minutes). Do not let come to a simmer. Remove from heat and let sit 5 minutes. Stir in vanilla. Remove 1/3 cup.
• In a large bowl, beat eggs yolks and sugar together until light yellow and airy on medium speed with an electric mixer.
• Very slowly whisk 1/3 cup cream mixture into the eggs to temper the eggs and avoid curdling. Slowly pour the remaining cream mixture in and whisk constantly until well combined. Pour into ramekins and place in baking dish.
• Very carefully add boiling water to the baking dish until it reaches halfway up the sides of the ramekins. Bake 30 to 40 minutes, or until the tops are glossy and baked and it has a uniform jiggle (the custard will set up more when it chills). You know it's done when you lightly touch the center and it will spring back slightly. Let sit 5 minutes in the baking dish before transferring ramekins with tongs to a wire rack to cool completely. Chill in the refrigerator at least 4 hours but up to 2 days.

Sugar Topping​

• When ready to serve, sprinkle 1 to 2 teaspoons sugar in a thin, even layer over each custard. Tilt the ramekins from side to side to evenly distribute and tap out any excess sugar.
• Turn on the flame on a handheld torch. Move the flame in a sweeping motion over the sugar topping from a few inches away. Little droplets will start to appear on the top of the sugar and it will start to smell like caramel. Move the flame further away if the sugar starts to brown too quickly in one spot. Turn the flame off when the sugar has caramelised into a glaze and turned light golden brown.
• Chill the crème brulees 10 minutes

Chill: I highly recommend chilling the custard overnight for the best flavour.

Serve: Serve crème brulee within 2 hours of torching either cooled to room temperature or chilled. If chilling, do not chill in the refrigerator longer than 30 minutes or the sugar topping will lose its crisp texture.

Toppings: I love this crème brulee just the way it is, but here are some ideas that might make it extra-special:

• Whipped cream
• Caramel sauce
• Hot fudge sauce
• Fresh berries

Make-ahead:

• Unbaked custard can be covered and stored in the refrigerator up to 3 days before baking.
• Baked custard can be prepared up to 4 days in advance. Simply cover with plastic wrap once cooled completely and store in the refrigerator. Add the topping and broil right before serving.

Storage: Though you can store the baked custard in an airtight container in the refrigerator up to 3 days, I don't recommend chilling the sugar-broiled custard longer than 30 minutes to maintain its