Classic French Crème brûlée
Learn how to make this classic crème brûlée recipe by following 5 easy steps and some simple instructions (plus a sous vide method).
Servings 6 servings
Equipment
- 6 5-ounce ramekins (or coffee cups / jars )
Ingredients
For the Custard
- 2 cups heavy cream 35% fat
- 5 egg yolks 80 grams
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- pinch of salt
For the Caramel topping
- 6 tablespoons caster sugar
Instructions
- Preheat your oven to 325 °F (160 °C) and set a pot with water over medium heat (for the water bath).
- separate the egg whites, from the egg yolks carefully. Discard the egg whites
- Add the egg yolks, the sugar, the vanilla extract and the salt to a large bowl and whisk to combine.
- Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
- Pour the mixture into the ramekins filling them half way, place them inside a baking pan and fill the baking pan with boiling water about 1 ¾ inches deep (this is the water bath)
- Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
- Wait until the cream is cool, cover with plastic wrap and chill in the fridge
- Just before serving, sprinkle each ramekin with 1 tablespoon sugar and burn it with a torch. We will use the broil setting on the ovens instead of a torch.
Notes
- The amount of sugar is enough to give the cream a nice taste without being overly sweet. If you like things sweeter, you can add a couple more tablespoons.
- Add the hot cream to the yolk mixture gradually, otherwise you risk cooking the yolks.
- Cooking time can vary depending on the size of the ramekins.