Classic French Crème Brûlée
Vanilla custard under a thin, glassy layer of deeply caramelized sugar.
About This Dish
A low water-bath bake keeps the custard smooth, while thorough chilling creates the contrast beneath the warm brittle crust.
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Stages
- Custard25 min
- Water-Bath Bake45 min
- Chill and Caramelize3 hr
Step-by-Step Instructions
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1
Warm the cream with the split vanilla bean until steaming, then cover and infuse for 10 minutes.
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2
Whisk the yolks with 50 g of sugar and the salt without incorporating excessive air.
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3
Temper the yolks with the warm cream, strain, and divide among four 150 ml ramekins.
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4
Bake in a hot water bath at 150 °C for 35–45 minutes until the centers still wobble slightly.
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5
Chill for at least 3 hours, sprinkle with the remaining sugar, and caramelize just before serving.
