Name: The Most Satisfying Crème Brûlée
Cook time: 4 min
Total time: 4 min
Yield: 6 Servings
Cuisine: Other
Ingredients: 6 egg yolks; 0.5 cup granulated sugar; 1 vanilla bean; 2 cups heavy cream; 1 tsp granulated sugar

From the Cook

1/2

The Most Satisfying Crème Brûlée

OnlineCook Verified

Ingredients

Warning0 allergens identified

The Most Satisfying Crème Brûlée

Instructions

Preheat oven to 350°F.

Put egg yolks into a large, heatproof bowl. Add the first portion of sugar and whisk until combined. Pour heavy cream into a medium saucepan

Cut vanilla bean in half. Using the tip of a knife, scrape out seeds. Drop vanilla seeds into heavy cream and whisk to combine.

Heat cream slowly until you see bubbles forming around the edge of the saucepan. Remove from heat.

Slowly pour hot cream mixture into egg mixture while whisking. Continue to whisk until well combined.

Pour mixture into six 8-oz ramekins. Put ramekins into a high-sided roasting pan. Pour hot water into roasting pan — enough so half the ramekin is submerged in the hot water.

Bake for 30-35 minutes, or until set.

Remove ramekins from oven and from hot water and let cool for 10 minutes on a wire rack, then in the fridge for 3 hours or overnight.

Sprinkle tops of custards with the second portion of sugar. Run a kitchen torch over the tops to caramelize the sugar, using a circular motion. Crack tops with a spoon and enjoy!

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Strain Your Custard 🧈
Pour the custard mixture through a fine-mesh strainer after cooking to remove any cooked egg bits or vanilla specks, ensuring a silky-smooth texture that's essential for this classic dessert.
Use a Water Bath 💧
Bake your ramekins in a water bath at 325°F for gentle, even heat distribution that prevents curdling and creates the perfectly creamy custard without overcooking the edges.
Split Your Vanilla Bean Properly ✂️
Cut the vanilla bean lengthwise and scrape out the seeds with the back of your knife, then add both seeds and pod to the cream for maximum flavor infusion during heating.
Chill Before Torching 🧊
Refrigerate your custards for at least 4 hours (preferably overnight) before caramelizing the sugar top—this ensures the cream stays cold and creamy while the sugar crust gets perfectly crisp.
Dry Your Sugar Thoroughly 🔥
Pat the sugar topping completely dry with a paper towel after sprinkling—any moisture prevents proper caramelization and results in a grainy, uneven crust instead of that signature glossy crack.