Crème Brûlée

Silky vanilla custards bake gently in a water bath, chill until fully set, and finish with a thin caramelized sugar crust made just before serving.

330 min

4 ramekins

Ingredients

2 cups heavy cream

1 vanilla bean, split and seeds scraped

5 large egg yolks

1/3 cup granulated sugar, for custard

1/4 tsp fine salt

4 tsp granulated sugar, for topping

Four shallow ramekins · Roasting pan · Kettle · Small saucepan · Whisk · Fine-mesh sieve · Measuring jug · Kitchen torch

Keep the custard silky

Temper slowly and stop baking while the center still trembles; carryover heat will finish setting it as it cools.

Make the crust last

Caramelize the sugar shortly before serving so the brittle top stays crisp against the chilled custard.

01. Heat the oven to 300 F, arrange ramekins in the roasting pan, and boil kettle water for the bath.

02. Warm cream with vanilla and salt until steaming, then steep off heat for 10 minutes without letting it simmer.

03. Whisk the yolks and custard sugar smooth; stream in warm cream slowly while whisking to keep the eggs fluid.

04. Strain into four ramekins, discard the vanilla pod, and clear bubbles so the baked tops stay smooth.

05. Pour hot water halfway up the ramekins and bake at 300 F for about 35 minutes, stopping at a gentle center wobble.

06. Cool until no longer warm, then cover and chill at least 4 hours; the custards should feel cold and hold their shape.

07. Blot condensation and spread 1 tsp topping sugar over each custard in a thin, even layer.

08. Sweep a kitchen torch continuously until the sugar turns amber glass; let it harden briefly and serve promptly.