Imagine cracking through a golden, glass-like caramel crust to reveal a silky-smooth, vanilla-infused custard that melts perfectly on your tongue. This isn't just any dessert—this is the legendary Crème Brûlée, a French classic that transforms simple ingredients into a luxurious culinary experience. With authentic Tahitian vanilla beans and a professional technique that guarantees a restaurant-quality result, you're about to create a dessert that will impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (for topping)
Instructions
- Split the vanilla bean lengthwise using a sharp knife, and scrape out the seeds. Place the vanilla bean and seeds into the heavy cream in a medium saucepan.
- Heat the cream and vanilla over medium heat until it just begins to simmer, stirring occasionally. Remove from heat and let it steep for 15 minutes to infuse the vanilla flavor.
- Preheat the oven to 300°F (150°C). Prepare a large baking dish with hot water to create a water bath for baking.
- In a separate bowl, whisk egg yolks with granulated sugar until the mixture becomes pale and slightly thick, creating a smooth custard base.
- Slowly strain the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the custard through a fine-mesh strainer to ensure a silky smooth texture, removing any potential bits of cooked egg.
- Divide the custard evenly among four 6-ounce ramekins. Place the ramekins in the prepared water bath.
- Bake in the preheated oven for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Carefully remove ramekins from the water bath and refrigerate for at least 2 hours or overnight to fully chill and set.
- Before serving, sprinkle an even layer of brown sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crisp top. If you don't have a torch, place under a broiler for 2-3 minutes, watching carefully to prevent burning.
- Let the caramelized sugar cool and harden for 2-3 minutes before serving to create the classic crackable top.
Tips
- Use fresh, high-quality Tahitian vanilla beans for the most authentic and intense flavor profile.
- Always strain your custard to ensure a perfectly smooth texture without any egg bits.
- The water bath is crucial—it helps the custard cook evenly and prevents curdling.
- When caramelizing sugar, move your torch constantly to avoid burning.
- Chill the custards thoroughly before caramelizing for the best texture contrast.
- If you don't have a kitchen torch, a broiler works, but watch it like a hawk to prevent burning.
- Let the caramel top cool and harden for that signature crisp crack when you tap it with a spoon.
Nutrition Facts
Calories: 631kcal
Carbohydrates: 42g
Protein: 6g
Fat: 50g
Saturated Fat: 29g
Cholesterol: 300mg
