Vanilla Creme Brulee Recipe
Vanilla Creme Brulee is a make-ahead restaurant-style dessert with rich and creamy custard topped with crunchy sugar crust. This post will explain which ramekins to buy and how to torch it perfectly.
Ingredients
For the Custard:
- 1 vanilla bean split and scraped
- 3 cups heavy cream
- 8 tablespoons granulated sugar divided
- 6 large egg yolks
- Pinch of kosher salt
For the Topping:
- 6 tablespoons granulated sugar
- Fresh berries and mint sprigs for garnish (optional)
Instructions
- Preheat oven to 300 degrees F; heat large kettle of water to boiling. Place six 5- to 6-ounce ramekins (see Notes below) in roasting pan.
- In small saucepan, heat vanilla bean and it's scrapings, cream and 4 tablespoons sugar over medium heat 6 to 7 minutes or until cream just starts to bubble around edges of pan (do not bring to a full boil).
- Meanwhile, in large bowl, whisk egg yolks, salt and remaining 4 tablespoons sugar until well combined. While whisking, use ladle to slowly add 3 ladlefuls of hot cream mixture to egg mixture. Gradually whisk remaining cream mixture into egg mixture. Strain through fine mesh strainer into large liquid measuring cup.
- Divide mixture between ramekins; place roasting pan in oven. Add enough boiling water to come halfway up sides of the ramekins. Bake 35 to 50 minutes or until custards are just set. Exact baking time will depend on the size and shape of your ramekins (see Notes). Creme brulee is done when the edges are set but the center still gently jiggles like gelatin. If it sloshes, it needs more time. If it’s fully firm, it’s overbaked.
- Use pancake turner to carefully transfer ramekins to cooling rack; let stand 30 minutes. Then, cover with plastic wrap and refrigerate at least 4 hours or up to 2 days before serving.
- To serve, sprinkle 1 tablespoon sugar over each custard. Using blowtorch, caramelize top of each custard until sugar bubbles and turns brown (this can also be done under a broiler). Garnish with berries and mint, if desired, and serve immediately.
Notes
Ramekin size and shape directly affect how long creme brulee takes to bake. For this recipe, use six 5- to 6-ounce oven-safe ramekins.
If your ramekins are wide and shallow, the custard will usually bake faster because the filling is spread over more surface area. Start checking for doneness around 30 minutes.
If your ramekins are narrow and deep, the custard will usually need more time because the filling sits deeper in the dish. Start checking around 45 minutes.
No matter which style you use, the creme brulee is done when the edges are set but the centers still have a slight jiggle.
Calories: 572kcal, Carbohydrates: 32g, Protein: 6g, Fat: 48g, Saturated Fat: 29g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Cholesterol: 329mg, Sodium: 41mg, Potassium: 133mg, Sugar: 32g, Vitamin A: 2009IU, Vitamin C: 1mg, Calcium: 102mg, Iron: 1mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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