Ingredients
Scale
- 2 cups heavy cream
- 4 egg yolks
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract or 1 vanilla bean
- Pinch of salt
Instructions
- Warm the cream: Heat heavy cream with vanilla and a pinch of salt until steamy, not boiling. Turn off the heat and let it sit for 5 minutes to infuse.
- Whisk the yolks and sugar: In a bowl, whisk egg yolks with sugar until it turns pale and slightly thick.
- Temper the eggs: Slowly drizzle the warm cream into the yolk mixture while whisking. Go slow so the eggs do not scramble.
- Strain: Pour through a fine mesh sieve into a measuring cup with a spout.
- Bake in a water bath: Pour the mixture into ramekins, place them in a baking dish, and add hot water to come halfway up the sides. Bake at 325°F (160°C) until just set at the edges and wobbly in the center, about 30 to 40 minutes.
- Chill: Cool to room temperature, then chill for at least 4 hours, preferably overnight.
- Brûlée the top: Sprinkle a thin, even layer of sugar over each custard and torch until deep golden and glassy. Alternatively, broil for 1 to 3 minutes, rotating as needed. Let the sugar harden before serving.
Notes
Avoid boiling the cream to prevent curdling the eggs. Use a water bath for even heat when baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 23g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 250mg
Keywords: creme brulee, dessert, romantic dessert, easy dessert, french dessert