This creme brulee recipe is a vanilla custard baked in ramekins with a hard sugar lid. It is not flan or a pudding cup.
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Creme Brulee
- Total Time: 4 hours
- Yield: 4 servings 1x
Description
Creme Brulee. From Alissa.
Ingredients
Scale
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla
- 4 egg yolks
- 1/4 cup (50g) sugar
- pinch of salt
- 4 teaspoons sugar, for the tops
Instructions
- Heat the oven to 325°F (165°C). Warm the cream with the vanilla until it steams.
- Whisk yolks, sugar, and salt. Pour in the cream. Strain into 4 ramekins.
- Bake in a hot water bath 30 to 40 minutes, until the centers wobble. Chill. Sprinkle sugar and broil or torch until the tops brown.
Notes
Strain the custard so the tops stay smooth.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Cream
Heavy cream. Milk will not set this rich.
Yolks
No whites. Whites make it foam.
Sugar lid
A thin, even layer. Thick sugar burns in spots.
Chill
Cold custard, then the torch. A warm custard melts.
Nutrition (estimated)
About 320 calories per serving. Estimate only, not a lab test.
FAQ
Torch or broiler?
Either. Watch the broiler. It goes from gold to black fast.
Storage
Custard, fridge, 2 days. Caramelize just before serving.
Vanilla bean?
Scrape one into the cream in place of the extract.
Ramekins
Four small ones. A large dish overbakes the edge.