Silky Vanilla Crème Brûlée is a timeless dessert that never fails to impress. This French classic combines a rich, creamy vanilla custard with a caramelized sugar topping that adds a delightful crunch. The moment you crack through that thin layer of caramelized sugar to reveal the silky custard beneath, you know you’re in for a treat. It’s the perfect dessert for those who crave a balance of textures and flavors.
Not only is Crème Brûlée surprisingly easy to make, but it also feels luxurious and sophisticated, making it a fantastic choice for dinner parties, date nights, or simply treating yourself to something special. The custard can be made ahead of time, allowing you to focus on caramelizing the sugar just before serving for an impressive presentation. Whether you’re a seasoned cook or a dessert enthusiast, Crème Brûlée is a dessert that’s both fun and satisfying to make.
Silky Vanilla Crème Brûlée with Caramelized Sugar Ingredients:
- 2 cups heavy cream
- 1 vanilla bean, split open lengthwise, or 1 teaspoon of vanilla extract.
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
Directions:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, heat the heavy cream and vanilla bean (if using) over medium heat until it begins to simmer. Remove from heat and let the vanilla bean steep for 10 minutes. If you’re using vanilla extract, add it once the cream has been warmed.
- In a mixing bowl, blend the egg yolks and sugar, whisking until the mixture turns pale and thickens.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to combine.
- Strain the mixture to remove any lumps or vanilla bean pieces.
- Divide the mixture into 4-6 ramekins and place them in a large baking dish. Pour hot water into the dish, about halfway up the sides of the ramekins.
- Bake for 45-50 minutes, or until the custard is just set but still has a slight jiggle in the center.
- Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours or until thoroughly chilled.
- Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 3 hours (includes chilling)
Kcal: 340 kcal | Servings: 4-6 servings
Silky Vanilla Crème Brûlée with Caramelized Sugar
- Total Time: 3 hours (including chilling)
Description
Silky Vanilla Crème Brûlée is a timeless dessert that never fails to impress. This French classic combines a rich, creamy vanilla custard with a caramelized sugar topping that adds a delightful crunch. The moment you crack through that thin layer of caramelized sugar to reveal the silky custard beneath, you know you’re in for a treat. It’s the perfect dessert for those who crave a balance of textures and flavors.
Not only is Crème Brûlée surprisingly easy to make, but it also feels luxurious and sophisticated, making it a fantastic choice for dinner parties, date nights, or simply treating yourself to something special. The custard can be made ahead of time, allowing you to focus on caramelizing the sugar just before serving for an impressive presentation. Whether you’re a seasoned cook or a dessert enthusiast, Crème Brûlée is a dessert that’s both fun and satisfying to make.
Ingredients
2 cups heavy cream
1 vanilla bean, split open lengthwise, or 1 teaspoon of vanilla extract.
5 large egg yolks
1/2 cup granulated sugar, plus extra for caramelizing
Instructions
In a medium saucepan, heat the heavy cream and vanilla bean (if using) over medium heat until it begins to simmer. Remove from heat and let the vanilla bean steep for 10 minutes. If you’re using vanilla extract, add it once the cream has been warmed.
In a mixing bowl, blend the egg yolks and sugar, whisking until the mixture turns pale and thickens.
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to combine.
Strain the mixture to remove any lumps or vanilla bean pieces.
Divide the mixture into 4-6 ramekins and place them in a large baking dish. Pour hot water into the dish, about halfway up the sides of the ramekins.
Bake for 45-50 minutes, or until the custard is just set but still has a slight jiggle in the center.
Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours or until thoroughly chilled.
Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: dessert
- Cuisine: french
Nutrition
- Serving Size: 4-6
- Calories: 340