📝 About This Recipe
An iconic pillar of French pastry, Crème Brûlée is the ultimate study in texture, contrasting a cold, velvet-smooth custard with a warm, shattering layer of caramelized sugar. While its origins are debated between France, England, and Spain, the French 'Burnt Cream' has become the gold standard for elegance and simplicity. This recipe uses real vanilla beans and high-fat cream to achieve a luxurious mouthfeel that is both sophisticated and deeply comforting.
🥗 Ingredients
The Custard Base
- 2 cups Heavy Cream (at least 36% milk fat for best texture)
- 1/2 cup Granulated Sugar (extra fine preferred)
- 5 large Egg Yolks (at room temperature; reserve whites for another use)
- 1 whole Vanilla Bean (split lengthwise and seeds scraped)
- 1/2 teaspoon Vanilla Extract (pure Madagascar Bourbon variety recommended)
- 1 pinch Kosher Salt (to balance the sweetness)
The Brûlée Topping
- 6 tablespoons Superfine Sugar (1 tablespoon per ramekin)
Garnish
- 12 pieces Fresh Raspberries (for a pop of acidity)
- 6 sprigs Fresh Mint (for color)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Place six 4-to-6-ounce ramekins into a large, deep roasting pan or baking dish, ensuring they don't touch each other.
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2
In a medium saucepan over medium heat, combine the heavy cream, the scraped vanilla bean seeds, and the empty vanilla bean pod. Heat until the mixture just begins to simmer (look for small bubbles around the edges), then remove from heat immediately.
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3
Cover the saucepan and let the vanilla steep in the cream for 10-15 minutes. This ensures the deepest possible flavor infusion.
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4
In a medium mixing bowl, whisk together the 5 egg yolks, 1/2 cup of sugar, and a pinch of salt. Whisk just until combined and slightly pale; avoid over-whisking to prevent creating too many air bubbles.
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5
Remove the vanilla bean pod from the cream. To 'temper' the eggs, slowly pour about 1/4 cup of the warm cream into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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6
Gradually whisk in the remaining warm cream and the vanilla extract until the mixture is smooth and fully incorporated.
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7
Strain the entire custard base through a fine-mesh sieve into a large measuring cup or pitcher. This removes any stray egg bits or vanilla pod fragments, ensuring a silky texture.
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8
Divide the custard evenly among the ramekins. If you see small bubbles on the surface, you can lightly pop them with a kitchen torch or the corner of a paper towel for a smooth finish.
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9
Place the roasting pan on the middle oven rack. Carefully pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins. This 'bain-marie' ensures gentle, even cooking.
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10
Bake for 35-45 minutes. The custards are done when they are set around the edges but still have a slight, uniform 'jiggle' in the center when gently shaken.
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11
Carefully remove the ramekins from the water bath and let them cool to room temperature on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight.
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12
Just before serving, sprinkle about 1 tablespoon of superfine sugar evenly over the top of each chilled custard. Tilt and shake the ramekin to ensure the sugar covers the entire surface.
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13
Using a kitchen torch, melt the sugar by moving the flame in a circular motion about 2 inches above the surface. Continue until the sugar bubbles and turns a deep amber-brown. Let it sit for 2 minutes to harden into a glass-like shell.
💡 Chef's Tips
Always use a water bath (bain-marie) to prevent the eggs from curdling and to keep the custard creamy. If you don't have a torch, you can broil the sugared ramekins for 1-2 minutes, but watch them like a hawk as they burn instantly. Ensure your cream is high quality; the higher the fat content, the more luxurious and stable the custard will be. Don't skip the straining step; even the best chefs get tiny bits of cooked egg that will ruin the 'silky' experience. Never brûlée the sugar in advance; the moisture from the custard will soften the sugar shell within 30 minutes.
🍽️ Serving Suggestions
Serve with a glass of chilled Sauternes or a late-harvest Riesling to complement the vanilla notes. A side of fresh, tart berries like raspberries or blackberries cuts through the richness of the cream. Pair with a crisp almond tuile or a simple shortbread cookie for an extra textural element. For a sophisticated finish, garnish with a tiny pinch of flaky sea salt over the caramelized sugar. A shot of hot, bitter espresso provides a perfect counterpoint to the sweet, cold custard.