Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won’t believe you made this at home!
INGREDIENTS
- 8 large egg yolks
- 1/2 cup sugar
- 2 cups heavy cream
- 2 teaspoons vanilla extract or 1 vanilla pod, scraped
- 1/3 cup superfine sugar
INSTRUCTIONS
- Preheat oven to 300 degree Fahrenheit. Place six 6-ounce ramekins into the bottom of a 9×13 pan or roasting pan.
- In a large mixing bowl, use a hand mixer to beat together egg yolks and sugar until smooth and velvety, about 3 to 5 minutes.
- Pour in heavy cream and vanilla extract. If using vanilla bean pod, split open lengthwise and scrape seeds directly into egg mixture. Beat on low until combined, 1 to 2 minutes.
- Strain custard through a fine mesh strainer to remove any egg chunks. Then pour into prepared ramekins, filling each 1/4-inch from the top. Pour hot tap water into pan to surround the ramekins with water 1/2-inch deep. Be careful not to get any water into the custard.
- Carefully transfer pan to the oven. Bake in the preheated 300 degree oven for 45 to 50 minutes until set.
- Carefully remove from oven and transfer pan to a wire rack. Let the custards cool slowly in the pan with the water until completely cooled. Remove ramekins from water, cover, and refrigerate until ready to serve, at least 4 hours.
- Just before serving, sprinkle a scant 1 tablespoon of superfine* sugar over each one. Use a kitchen torch to melt sugar until caramelized, or place ramekins 2-3 inches under the broiler setting of your oven and broil 1 to 2 minutes, watching carefully, until sugar is caramelized with a deep brown color.
NOTES
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