Crème Brûlée

Crème Brûlée

Egg Yokes

Crème brûlée literally translates from French as “burnt cream,” but that name barely does justice to this rich custard dish with its distinctive caramelized sugar crust topping. The hard shell is usually created at the last minute with a sprinkle of sugar and a handheld butane torch, but it can also be achieved under a broiler. A classic vanilla-infused crème brûlée is nearly ubiquitous in France—and regions that emulate French cuisine—but many variations of this versatile treat have also been tried to much success.

Recipe Servings: 5

Prep Time

10 minutes
+ 1 hour resting

Cook Time

50 minutes

Total Time

2 hours

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

6 egg yolks
6 Tbsp (75 g) sugar, divided
½ tsp (2.5 ml) vanilla extract
2½ cups (600 ml) heavy cream
2 Tbsp (25 g) brown sugar
Fresh fruit and whipped cream, as needed for serving (optional)

Directions

Preheat the oven to 300° F (148° C).
Beat together egg yolks, ¼ cup (60 g) sugar, and vanilla extract in a large bowl until creamy.
Pour heavy cream into a saucepan set over medium heat until it is almost boiling.
Pour hot cream slowly into the egg mixture, whisking constantly.
Pour egg and cream mixture into the top pan of a double boiler.
Stir mixture over simmering water on low heat until the mixture coats the back of a spoon, about 3 minutes.
Pour custard cream into a shallow, oven-safe dish and bake it for about 30 minutes.
Remove custard from the oven and let it cool to room temperature.
Refrigerate custard for at least 60 minutes or overnight.
Mix together brown sugar and the remaining sugar in a small bowl.
Sprinkle sugar mixture evenly over the top of the custard.
Use a small butane torch or oven broiler to melt the sugar. If using the broiler, it should take around 2 minutes—keep a close watch and don’t let the sugar burn.
Let crème brûlée cool, refrigerating it until the custard resets, if necessary.
Serve with fresh fruit and whipped cream, if desired.