Classic Crème Brûlée
This is a study in textures: a cold, heavy cream base hidden under a thin, warm, shattered sugar shell. It is the only dessert I know that demands you use a blowtorch at the table.
Control the heat, control the set.
Your biggest enemy is a curdled egg. Temper the yolks carefully by adding the hot cream in a thin, slow stream while whisking constantly.
- 4 ramekins (6 oz each)
- Deep roasting pan
- Fine-mesh sieve
- Blowtorch
- Whisk
What goes in.
- 2 cupsheavy cream
- 5large egg yolks
- 1/2 cupgranulated sugar, divided
- 1 tspvanilla bean paste
- pinchfine sea salt
The Bain-Marie
Place your filled ramekins into a deep roasting pan, then fill the pan with hot water until it reaches halfway up the sides of the ramekins. This buffers the heat, preventing the edges from cooking faster than the middle.
The method.
Heat the cream
Bring the cream and vanilla bean paste to a gentle simmer in a saucepan over medium heat. As soon as small bubbles form at the edges, remove from heat.
Whisk the yolks
In a bowl, whisk the egg yolks, salt, and 1/4 cup of the sugar until the mixture lightens in color and thickens slightly.
Temper the eggs
Whisking constantly, drizzle a small ladle of the hot cream into the eggs to bring them to temperature. Gradually add the rest of the cream.
Strain and pour
Pour the mixture through a fine-mesh sieve into a pitcher to catch any stray bits of cooked egg. Divide evenly among the ramekins.
Bake
Bake at 325°F (160°C) in the water bath for 35-45 minutes. The edges should be firm, but the centers should still jiggle slightly.
Chill
Remove from the water bath, let cool to room temperature, then refrigerate for at least 2 hours until completely cold.
Caramelize
Sprinkle the remaining sugar in an even layer over the top of each custard. Use a blowtorch, moving in circular motions, until the sugar melts into a dark, brittle amber crust.
Other turns to take.
Espresso infusion
Add 1 tablespoon of instant espresso powder to the cream before heating.
Citrus zest
Steep the zest of one orange in the cream for 10 minutes, then strain it out before adding to the yolks.
When it doesn't go to plan.
Skim the foam off the top of the custard liquid with a spoon before baking to ensure a smooth, glass-like surface.
If you don't have a blowtorch, you can place the sugared ramekins under a preheated broiler for 1-2 minutes, but watch them constantly—they burn in seconds.
Do not caramelize the sugar until right before serving; the moisture in the fridge will turn the glass crust into syrup within an hour.
The ones that keep coming up.
Why did my custard crack?
The oven temperature was likely too high, or you left it in the oven for too long. Aim for a gentle jiggle, not a firm set.
Can I use low-fat milk?
No. The high fat content in heavy cream is necessary to achieve the specific density of a custard.
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