A classic creme brûlée is the perfect dessert for ANY occasion. The creamy custard inside pairs beautifully with the crispy caramel outside. Plus it naturally comes with the best party trick around: torching. Prepare to blow away all your guests with this delicious and simple classic French dessert!
- 1 quart heavy cream
- 1 vanilla bean (Or 2 TBSPvanilla paste, split and scraped)
- 1 cup vanilla sugar (divided)
- 6 large egg yolks
- 2 quarts hot water
- Preheat the oven to 325 degrees F.
- Place the cream, vanilla bean and its caviar (OR VANILLA PASTE) into a medium saucepan set over medium-high heat and bring to a boil.
- Remove from the heat, cover and allow to sit for 15 minutes.
- In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color.
- Add the cream a little at a time, stirring continually.
- Pour the liquid into 8 (7 to 8-ounce) ramekins.
- Place the ramekins into a large cake pan or roasting pan and place on the oven rack.
- Pour enough hot water into the pan to come halfway up the sides of the ramekins. Careful not to get any water in the ramekins!
- Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
- Remove the ramekins from the roasting pan and refrigerate for at least 6 hours and up to 3 days.
- Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top.
- Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.
1. This time around I baked mine in a brand new oven and it was a bit hotter than I expected so it got a tad brown. No biggies, the caramelized sugar will cover it all up anyhow.
2. The nutritional information is to be used for information purposes only.
- Category: Dessert
- Cuisine: French