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Three bowls of crème brûlée are shown on a dark surface, all with a caramelized sugar topping. One bowl has a spoon with a bite taken out. The golden spoons, each with a decorative handle, rest beside or in the bowls.
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Classic Vanilla Crème Brûlée Recipe

Prep Time3 hours
WORK TIME20 minutes
Cuisine: French
Servings: 6 yields

Ingredients

  • 2 cups 500ml heavy cream
  • 6 egg yolks
  • ½ cup 100g sugar + more for caramelizing the top
  • 1 vanilla bean or 1 tsp vanilla paste

Instructions

  • DIRECTIONS
    1. Preheat oven to 300F (150C).
    2. Scrape the vanilla bean. In a saucepan whisk heavy cream, vanilla seeds and empty vanilla bean. Place the saucepan over low heat and bring to a simmer. Do not boil!
    3. Whisk together sugar and egg yolks, add 1/3 cup of the warm cream mixture to the yolks and whisk quickly to temper the egg mixture. Add in the remaining cream, whisking constantly.
    4. Strain the mixture through a fine sieve into a large bowl.
    5. Pour the crème brulee mixture into 4 individual ramekins. Place the ramekins in a large roasting tray. Carefully add the boiling water into the tray until it is halfway up the sides of the ramekins.
    6. Bake for 25-30 minutes or until set, but still a little jiggly in the middle.
    7. Remove the ramekins from the hot water and let cool at room temperature. Refrigerate for at least 2-3 hours or overnight.
    8. Before serving spread 1 tablespoon of sugar on top of each dish and brulee with a torch until the sugar caramelizes. Let it set for about 5 minutes before serving.

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