Description
A rich and creamy dessert with a caramelized sugar topping.
Ingredients
Scale
- 3 cups heavy cream
- 1 cup milk (preferably 2% or whole milk)
- 1 tablespoon vanilla bean paste
- 8 egg yolks
- 1/2 cup plus 2 tablespoons granulated sugar
- 1/3 cup granulated sugar
Instructions
- In a medium saucepan, heat the cream and milk until just barely simmering and immediately remove from the heat. Stir in the vanilla bean paste.
- In a medium bowl, whisk the egg yolks and sugar together until well combined.
- Slowly ladle the hot cream mixture into the egg mixture while whisking constantly and quickly to temper the eggs.
- Preheat the oven to 325 degrees F. Place an oven rack in the middle position. Heat about 4 quarts of water until steaming.
- Place ramekins in a baking pan with at least 2-inch sides.
- Ladle the cream mixture into 6 ramekins (about 7- to 8-ounce).
- Pour hot water into the pan around the ramekins until the water comes halfway up the sides of the ramekins.
- Bake for 40 to 45 minutes for deep ramekins and 30 to 35 minutes for shallow ramekins until the custard is set but still slightly jiggly in the center.
- Carefully remove the pan from the oven and remove the ramekins from the hot water.
- Let the ramekins cool completely on a cooling rack.
- Once cooled, cover the ramekins and refrigerate until fully chilled, 6 hours or up to 3 days.
- About 30 minutes before serving, remove the ramekins from the refrigerator and blot the tops dry with a paper towel. Sprinkle a tablespoon of granulated sugar over the top of each crème brûlée.
- Using a kitchen torch on medium heat, run the torch slowly across the sugar until it melts and caramelizes.
- Serve immediately, or refrigerate for 30 to 45 minutes until ready to serve.
Notes
- To use a whole vanilla bean, split the bean lengthwise and scrape the seeds into the cream and milk mixture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 500
- Sugar: 25g
- Sodium: 70mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 200mg