Classic French Vanilla Crème Brûlée

🍳 Step-by-Step Instructions

1. Preheat oven to 160°C (325°F). Place four 180 ml shallow ceramic ramekins in a large baking pan.
2. In a medium saucepan, combine heavy cream, scraped vanilla seeds, and the split pod. Heat over medium heat until steaming and tiny bubbles appear at edges (do not boil). Remove from heat and steep 10 minutes; discard pod.
3. In a bowl, gently whisk egg yolks, 75 g sugar, and pinch of salt until combined (do not whip air).
4. Slowly stream warm cream into egg yolks while whisking constantly (tempering) until smooth.
5. Strain custard through a fine-mesh sieve into a measuring pitcher to remove any chalazae or foam.
6. Divide custard evenly among ramekins.
7. Pour hot water into baking pan until it reaches halfway up sides of ramekins.
8. Bake for 30-35 minutes until edges are set but centers still have a gentle, jelly-like jiggle.
9. Remove ramekins from water bath. Cool to room temperature, then chill in refrigerator for at least 4 hours (up to 3 days).
10. Just before serving, sprinkle 1 tablespoon of sugar evenly over surface of each cold custard.
11. Use a kitchen torch held 5 cm away in circular motions to caramelize sugar until golden brown and bubbling. Let rest 2 minutes to harden into glass before cracking with a spoon.

⭐ Why This Recipe Works

• The satisfying snap of shattering burnt sugar crust
• Decadent velvety custard made with 5 simple ingredients
• Can be prepared up to 3 days in advance and torched before serving
• The ultimate restaurant dessert to master at home

🔄 Delicious Variations

• Espresso Crème Brûlée: Steep 1 tbsp crushed espresso beans with the cream
• Lavender Honey: Steep fresh culinary lavender and swap half sugar for honey
• Chocolate Crème Brûlée: Whisk 60 g chopped bittersweet chocolate into hot cream

❓ Frequently Asked Questions