Restaurant-Style Crème Brûlée at Home
This recipe gives 6 servings of silky crème brûlées topped with a golden, crackly caramel layer.
Ingredients
- 2 cups Heavy cream
- 1 tsp Vanilla Extract (1 vanilla bean)
- 4 large Egg yolks
- ¼ tsp Salt
- 10 tbsp Sugar
Instructions
Preheat & prepare
- Preheat oven to 325°F (160°C).
- Arrange six 4-oz (120 ml) ramekins in a 9x13 inch baking dish.
Make the custard base
- In a saucepan, combine cream, 4 tbsp sugar, vanilla bean pod + seeds (or extract), and salt.
- Heat until just beginning to simmer, then remove from heat.
- If using a vanilla bean, cover and steep for 15 minutes to infuse.
Whisk & temper the eggs
- Whisk yolks with the remaining 6 tbsp sugar until pale and slightly thickened.
- Slowly whisk in a little of the warm cream to temper the eggs.
- Gradually whisk in the remaining cream while stirring constantly.
- Strain mixture through a fine sieve into a clean bowl.
Bake in a water bath
- Divide custard evenly among ramekins (about ¾ full).
- Pour hot water into the baking dish until it reaches halfway up the ramekins.
- Bake for 38–40 minutes, until edges are set but centers still jiggle slightly.
Cool, chill & brûlée
- Remove ramekins from the water bath and cool for 15 minutes.
- Cover and refrigerate for at least 4 hours, or up to 4 days.
- Before serving, sprinkle 1 tsp sugar on each custard.
- Caramelize with a torch until golden and crisp.
- Serve within 20 minutes for the perfect sugar “crack.”
Notes
- Torch substitute: If you don’t have a torch, place ramekins under the oven broiler for 1–2 minutes, watching carefully.
- Make ahead: Custards can be baked and chilled up to 4 days before brûléeing.
- Flavor variations: Try infusing the cream with citrus zest, coffee beans, or even a splash of rum for a Mauritian twist.