French Crème Brûlée
A silky vanilla custard with a thin, shatteringly crisp caramel top. The contrast between the cool cream and the warm crackling sugar is one of the great dessert experiences.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- Pinch of salt
- 4 tablespoons sugar for brûléeing the tops
Instructions
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1
Preheat oven to 325°F (160°C). Heat cream in a saucepan over medium heat until it just begins to simmer (small bubbles at the edges). If using a vanilla bean, steep it in the cream for 10 minutes.
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2
Whisk egg yolks with 1/2 cup sugar and salt until pale and smooth. Slowly pour the hot cream into the yolks in a thin stream, whisking constantly (this tempers the eggs so they don’t scramble). Stir in vanilla extract if using.
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3
Strain the custard through a fine-mesh sieve into a pouring vessel. Divide among four 6-oz ramekins. Place ramekins in a deep baking dish. Pour hot water into the dish until it comes halfway up the sides of the ramekins (this is a water bath).
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4
Bake for 40-45 minutes until the custard is set around the edges but still jiggles slightly in the center (like set Jell-O). Remove from water bath. Cool to room temperature, then refrigerate for at least 4 hours (overnight is best).
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5
To serve: Sprinkle 1 tablespoon of sugar evenly over each custard. Torch with a kitchen torch (or broil for 1-2 minutes, watching closely) until the sugar melts, bubbles, and turns deep amber. Let harden for 1 minute, then crack and enjoy.
