Ingredients
Equipment
Instructions
- In a small pot, gently heat the cream over medium heat until it becomes hot but not boiling. Meanwhile, whisk together the egg yolks, sugar, and vanilla in a separate bowl.Once the cream is hot, add it gradually to the egg yolk mixture, whisking thoroughly after each addition.Next, place the filled ramekins into a large baking dish and pour hot water into the dish, ensuring it reaches about ¾ of the way up the sides of the ramekins. Be cautious not to get any water inside the custard.Bake the ramekins at 325 degrees F for approximately 30-40 minutes, considering the custard's depth. The top should appear set, while the center may still have a slight jiggle.Remove the baking dish from the oven and allow it to cool to room temperature. Then, refrigerate the custards for at least 2 hours until they are thoroughly chilled.Prior to serving, sprinkle each custard with 1 tablespoon of mix granulated sugar and brown sugar. Use a torch or broil them briefly until the sugar caramelizes to create a delectable crust on top.
Notes
Use Real Vanilla for the Best Flavor
For that classic rich flavor, use real vanilla bean or pure vanilla extract. Vanilla paste works great too! Temper the Eggs Slowly
When mixing hot cream into the egg yolks, do it slowly and whisk constantly. This prevents the eggs from scrambling. Strain for a Smooth Custard
Strain your custard mixture through a fine mesh sieve before pouring it into ramekins to remove any bits and make it extra smooth. Water Bath Is Key
Bake your crème brûlée in a water bath (also called a bain-marie) to ensure even, gentle cooking. This keeps the custard creamy and prevents cracking. Chill Before Brûlée
Let the custards chill for at least 2 hours—or overnight—before adding the sugar topping. This helps them set properly. Torch or Broiler: Both Work
A kitchen torch gives the best caramelized topping, but if you don’t have one, the oven broiler can do the trick. Just watch closely to avoid burning! Use Shallow Ramekins
Wider, shallow ramekins give more surface area for that crackly caramel topping (arguably the best part!).
For that classic rich flavor, use real vanilla bean or pure vanilla extract. Vanilla paste works great too! Temper the Eggs Slowly
When mixing hot cream into the egg yolks, do it slowly and whisk constantly. This prevents the eggs from scrambling. Strain for a Smooth Custard
Strain your custard mixture through a fine mesh sieve before pouring it into ramekins to remove any bits and make it extra smooth. Water Bath Is Key
Bake your crème brûlée in a water bath (also called a bain-marie) to ensure even, gentle cooking. This keeps the custard creamy and prevents cracking. Chill Before Brûlée
Let the custards chill for at least 2 hours—or overnight—before adding the sugar topping. This helps them set properly. Torch or Broiler: Both Work
A kitchen torch gives the best caramelized topping, but if you don’t have one, the oven broiler can do the trick. Just watch closely to avoid burning! Use Shallow Ramekins
Wider, shallow ramekins give more surface area for that crackly caramel topping (arguably the best part!).