Crème Brûlée
A custard of egg yolks with cream and vanilla, baked in a water bath. The torched caramel top is the final signature touch.
- 5 egg yolks (no whites)
- 100 g (½ cup) sugar
- 500 ml (2.1 cups) heavy cream
- 1 tsp vanilla extract
- Aluminum foil
- Extra sugar for the caramel
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1
Preheat the oven
Preheat the oven to 160°C (320°F).
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2
Separate the eggs
Separate the whites from the yolks of 5 eggs. The whites don't get used (save them in a container).
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3
Beat the yolks
In a mixer, beat the 5 yolks with 100 g of sugar until well combined.
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4
Heat the cream
In a separate bowl, heat 500 ml of cream with the vanilla extract over medium heat. Once it starts to boil, take it off the heat, cover, and let it rest for 10 min.
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5
Combine cream and yolks
Add 2 large spoonfuls of the hot cream to the yolks in the mixer and beat. Then add the rest of the cream and beat until lump-free.
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6
Strain and portion
Strain the mixture into another bowl: this gets rid of any lumps. Pour into 5 medium porcelain ramekins. If you see air bubbles on the surface, pop them with a toothpick, so the custard bakes up smooth with no little holes. Cover each one with foil.
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7
Bake in a water bath
Place them on a glass tray and pour in almost-boiling water for the water bath. Bake at 160°C (320°F), no fan, top and bottom heat, for 35-45 minutes: small individual ramekins cook quite a bit faster than one large dish. To check if they're ready, jiggle them gently: the center should wobble like jelly over an area of 3 to 4 cm, without looking liquid. If it wobbles like water all over, it needs more time.
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8
Chill in the fridge
Turn off the oven, leave the ramekins inside with the door slightly open for 20 min. Take them out and cool for 10 min at room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.
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9
Torch the caramel
To serve: sprinkle a layer of sugar on top of each custard and torch it until it forms a caramel crust.
- Very cold eggs make it easier for the yolk not to break when separating.
- Straining the mixture and popping the air bubbles before baking are the two details that give a well-made crème brûlée its silky, even texture.
- Baking time can vary by oven: start checking at the 30-minute mark.