Crème Brûlée

Crème Brûlée

Crème Brûlée at the bakers market.

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: Serves 5

Prep Time

10 minutes
+ 1 minute resting

Cook Time

50 minutes

Total Time

1 hour 1 minute

Vegetarian

Vegan

Gluten Free

Dairy Free

Kosher

Halal

Ingredients

6 egg yolks
6 Tbsp (75 g) white sugar
1/2 tsp (2.5 ml) vanilla extract
2 1/2 cups (600 ml) heavy cream
2 Tbsp (25 g) brown sugar

Directions

Preheat the oven to 300° F (148° C).
In a large bowl, beat the egg yolks with 1/4 cup (60 g) white sugar and the vanilla extract until the mixture is creamy.
In a saucepan, cook heavy cream over low heat until it is almost boiling. Slowly pour the hot cream into the egg mixture, whisking constantly.
Pour the egg and cream mixture into the top pan of a double boiler. Stir over simmering water on low heat until the mixture coats the back of a spoon, about 3 minutes.
Pour the custard cream into a shallow, oven-safe dish and bake it for about 30 minutes.
Remove the custard from the oven and allow it to cool to room temperature. Refrigerate for at least 1 hour or overnight.
In a small bowl, mix the brown sugar with the remaining white sugar. Sprinkle the sugar 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.
Allow the crème brûlée to cool, refrigerating it until the custard resets, if necessary. Serve with fresh fruit and whipped cream, if desired.