Vanilla Crème Brûlée
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Making vanilla crème brûlée at home is easier than you might think, and honestly, it's one of my favorite desserts to impress guests with. This classic French treat requires just 20 minutes of prep and 25 minutes in the oven, so you can have an elegant dessert ready faster than you'd expect. The heavy cream and egg yolks give it that luxurious, silky texture we all crave, while the vanilla extract adds such wonderful depth of flavor. Plus, eggs are packed with choline, which supports brain health, so you can feel a bit better about indulging. The beauty of this recipe is that it looks fancy but honestly doesn't demand much fuss or special skills, making it perfect for weeknight entertaining.
Ella x
Ingredients
- 4eggs
- 400 gsugar
- 200 mlheavy cream(for the custard)
- 2 mlvanilla extract(for the flavor)
- 100 ggranulated sugar(for the caramelized sugar)
- 50 gunsalted butter(for the caramelized sugar)
- 20 gall-purpose flour(for thickening the custard)
- 5 gsalt(for flavor)
- 150 mlunsalted milk(for the custard)
- 4large egg yolks
Detail level
Instructions
- 1
Preheat the oven to 150°C (300°F).
Tip: Use oven mitts to protect your hands from the hot oven.
- 2
In a medium saucepan, whisk together the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Be careful not to scald the cream.
- 3
In a separate bowl, whisk together the egg yolks and vanilla extract.
Tip: Make sure to whisk well to incorporate air.
- 4
Slowly pour the warm cream mixture into the egg yolks, whisking constantly.
Tip: This is called tempering and helps prevent the eggs from scrambling.
- 5
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens.
Tip: Use a thermometer to check the temperature, which should reach 70°C (158°F).
- 6
Strain the custard into 6 ramekins or small baking dishes.
Tip: Make sure to remove any bubbles or air pockets.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
Tip: This is called a water bath and helps cook the custard evenly.
- 8
Bake for 25 minutes, then remove from the oven and let cool to room temperature.
Tip: Let the custard cool completely before refrigerating.
- 9
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
Tip: Caramelize the sugar with a kitchen torch or under the broiler.
- 10
Serve chilled, with the caramelized sugar on top.
Tip: Garnish with a sprinkle of sea salt, if desired.
- 11
Refrigerate for at least 2 hours before serving.
Tip: The longer it chills, the creamier it will be.
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