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Crème Brûlée
Velvety vanilla custard with a signature crackling caramelized sugar crust
45 min + 4 hours chill
6 servings
Medium
Perfect Wine Pairings
Moscato d'Asti (Piedmont, Italy)
Lightly sparkling with peach and honey notes. Low alcohol refreshes the palate.
Canadian Icewine (Vidal)
Laser acidity cuts through cream while tropical fruit complements vanilla bean.
Sauternes (Bordeaux)
Botrytis complexity matches burnt sugar depth. A classic pairing.
Ingredients
- 600ml (2½ cups) heavy cream
- 1 vanilla bean, split and scraped
- 6 large egg yolks
- 100g (½ cup) granulated sugar, plus extra for topping
- Pinch of salt
Instructions
- Infuse Cream: Heat cream with vanilla bean and seeds to just below boiling (85°C/185°F). Remove from heat, steep 20 minutes.
- Make Custard: Whisk egg yolks, sugar, and salt until pale. Slowly pour warm cream while whisking constantly (tempering).
- Strain: Pour through fine-mesh sieve to remove vanilla bean and any cooked egg.
- Bake in Water Bath: Divide among 6 ramekins. Place in roasting pan with hot water halfway up sides. Bake at 160°C (325°F) for 30-35 minutes until just set with slight wobble.
- Chill: Cool to room temperature, then refrigerate minimum 4 hours (or overnight).
- Brûlée: Sprinkle 1 tablespoon sugar evenly over each custard. Use kitchen torch to caramelize sugar until deep amber and crackling. Let set 2 minutes before serving.
Chef's Notes
Temperature Control: Don't let custard exceed 82°C (180°F) or it will curdle. The water bath provides gentle, even heat.
Vanilla Bean vs Extract: Real vanilla bean provides depth and visual appeal. If using extract, use 2 teaspoons.
The Perfect Torch: Hold 4 inches away, move constantly. Watch for mahogany color, not black char.
Make-Ahead: Custards keep 3 days refrigerated. Only brûlée just before serving for maximum crack.