Crème Brûlée
A classic French dessert featuring a rich custard base topped with a layer of hard caramel.
Ingredients
Ingredients
- 2 cups heavy cream
- 10 tablespoons sugar, divided
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 4 tablespoons sugar (2 teaspoons per ramekin)
Instructions
- Preheat oven and arrange ramekins in a baking dish.
- Heat cream with sugar, vanilla bean, and salt until simmering.
- Whisk egg yolks with remaining sugar, then temper with hot cream.
- Pour custard into ramekins and bake in a water bath.
- Cool, chill, then brûlée the sugar topping before serving.
Notes
For best results, chill the custards for at least 4 hours before serving.