This silky smooth Crème Brûlée is the creamiest and most delicious dessert ever! Made with 6 simple ingredients and pure vanilla flavor, it’s simply the best!!
- 5 large egg yolks
- 1/2 cup granulated sugar, plus 6 tablespoons for tops
- 3 cups heavy whipping cream
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
- Preheat oven to 300 degrees.
- Add the egg yolks and 1/2 cup of the sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium-low speed just to combine. Meanwhile, scald the milk in a saucepan. The milk should be very hot to the touch with small bubbles forming around the edges, but not boiling. Remove the pan from the heat and add the vanilla and salt. Turn the mixer on low and very slowly add the hot cream in a slow and steady stream to the egg mixture. Note, it’s important to add the hot cream very slowly with the mixer running. Otherwise, the hot cream will cook the eggs. This is called “tempering” the eggs.
- Place 6 ramekins in a large baking pan. I used my half sheet cake pan, but use what works for you. Depending on the size of your ramekins, a 9 x 13 will generally work. Divide the custard filling equally between the 6 ramekins, filling them almost to the very top. Don’t worry, they won’t overflow. As they bake the custard filling will shrink down some. Pull the oven rack about halfway out and place the pan on it. Carefully pour boiling water into one corner of the pan, until the water is about halfway up the sides of the ramekins. Make sure you don’t splash the water into the ramekins. Very carefully, slide the oven rack back into place. Bake for 30 to 35 minutes until the custards are set around the edges and slightly jiggly in the centers. Don’t overbake! Slide a metal slotted spatula under each ramekin and transfer them from the hot water to a towel. Allow the custards to cool to room temperature. Refrigerate for at least 4 hours, until the custards are very chilled and firm.
- To serve, sprinkle 1 tablespoon of sugar over the top of each ramekin. Use your finger to make sure the sugar is evenly distributed. Use a kitchen torch to carmelize the sugar evenly. If you don’t have a kitchen torch, place them under your oven broiler. Don’t take your eyes off of them!! Allow them to sit at room temperature for a couple of minutes until the sugar hardens.
- Serve immediately. Refrigerate leftovers. Crème Brûlée needs to be eaten the day it’s torched. Once it’s torched and refrigerated, the filling will separate overnight and it’s not very good the following day.
- Ramekins: Shallow wide ramekins are the best to use. Oval or round will work. The wider the better, so you have more surface to spread the sugar on. I use ramekins that are 1-inch deep and round.
- Oven Broiler Alternative: If you don’t have a kitchen torch, don’t worry. You can spread the sugar on the ramekin tops, place the ramekins on a cookie sheet and place them under the broiler until they are caramelized. Broil on high while watching them very closely.
- Heavy Cream: Not to be confused with half & half. Make sure to use heavy whipping cream in this recipe. Half & half will result in a more runny and less rich filling.
- Make ahead: You can make bake the custards up to 2 days in advance. Cool to room temperature, cover tightly and refrigerate. On the day of, torch the tops and serve.
Recipe adapted from Ina Garten.
- Category: Dessert
- Method: Bake
Keywords: creme brulee, Crème Brûlée,