Classic Crème Brûlée
The contrast between the chilled, dense custard and the searing hot, glass-like crust is the only thing that matters. Master the custard once, and you have a base that functions in any kitchen.
Patience is your main ingredient.
The custard must be fully chilled before you torch the sugar, or the heat will turn your firm top into a runny mess.
- 4 ramekins (6 oz each)
- Deep roasting pan
- Whisk
- Fine-mesh sieve
- Kitchen torch
What goes in.
- 2 cupsheavy cream
- 1 tspvanilla bean paste
- 5large egg yolks
- 1/2 cupgranulated sugar, plus extra for the topping
- 1 pinchfine sea salt
Insulate the Custard
Setting your ramekins in a water bath (bain-marie) creates a gentle steam environment. This prevents the edges from scrambling before the center has a chance to set.
The method.
Heat the cream
Bring the cream and vanilla paste to a bare simmer in a small saucepan over medium heat. Remove it from the heat the moment you see small bubbles form at the edges.
Temper the eggs
Whisk the egg yolks, sugar, and salt in a bowl until pale. Slowly pour the hot cream into the egg mixture a few tablespoons at a time, whisking constantly to keep the eggs from cooking.
Strain the mixture
Pour the custard through a fine-mesh sieve into a pitcher. This catches any stray bits of cooked egg and ensures a glass-smooth finish.
Bake in the bath
Place ramekins in the roasting pan. Pour boiling water into the pan until it reaches halfway up the sides of the ramekins. Bake at 325°F (165°C) for 35-40 minutes. They are done when the edges are set but the center still jiggles like firm gelatin.
Chill
Remove from the water bath and cool to room temperature. Cover and refrigerate for at least 2 hours.
Caramelize
Sprinkle a thin, even layer of sugar over the surface of each chilled custard. Pass the torch over the sugar, keeping the flame moving until the sugar turns deep amber and hardens into a shell.
Other turns to take.
Espresso
Add 1 tablespoon of instant espresso powder to the cream before heating.
Citrus
Steep strips of orange or lemon zest in the cream while it simmers, then remove before combining with the eggs.
When it doesn't go to plan.
Do not over-whisk the eggs; you want to avoid creating air bubbles that will turn into holes in your custard.
If you don't have a kitchen torch, you can place the ramekins under a preheated broiler for 1-2 minutes, but watch them constantly to prevent the custard from heating up.
Use high-quality heavy cream; lower fat alternatives will result in a grainy, watery texture.
The ones that keep coming up.
Why did my custard curdle?
You likely added the hot cream to the eggs too quickly, or the oven temperature was too high. The tempering process must be slow.
Can I make this a day ahead?
Yes, but only the custard portion. Never torch the sugar until the very moment you are ready to serve, otherwise the shell will soften and turn into a sticky syrup.
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