Classic Crème Brûlée

Method

1. 1

   Preheat the oven to 150°C (300°F). Place a kettle of water on to boil. Arrange 4 ramekins in a deep baking dish or roasting pan.

2. 2
   Simmering

   In a medium saucepan, combine the heavy cream and vanilla extract. Heat over medium heat until small bubbles form around the edges, and the cream is hot but not boiling (about 80°C/175°F). Remove from heat.

   ⏲ 5 min

3. 3

   In a large bowl, whisk together the egg yolks and 50g granulated sugar until the mixture is pale and thick, about 2 minutes. The sugar should be mostly dissolved.

   ⏲ 2 min

4. 4

   Slowly pour the hot cream into the egg yolk mixture while continuously whisking to prevent curdling. Whisk until fully combined and smooth.

   ⏲ 1 min

5. 5

   Strain the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or vanilla residue. This ensures a silky texture.

   ⏲ 1 min

6. 6

   Divide the custard evenly among the ramekins. Place the baking dish on the oven rack and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

7. 7
   Baking

   Bake the custards in the water bath until the edges are set but the centers still jiggle slightly when gently shaken, about 30-35 minutes. The custard should have a slight wobble in the middle.

   ⏲ 35 min

8. 8

   Carefully remove the ramekins from the water bath and place on a wire rack. Let cool to room temperature, then cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.

   ⏲ 120 min

9. 9

   Before serving, sprinkle about 1 tablespoon (15g) of the remaining granulated sugar evenly over the top of each chilled custard. Tilt and tap the ramekin to distribute the sugar evenly.

10. 10

    Use a kitchen torch to caramelize the sugar until it turns deep amber and bubbles. Move the torch in a circular motion to ensure even browning. The sugar will harden into a brittle crust as it cools.

    ⏲ 2 min

11. 11

    Let the caramelized sugar rest for 1-2 minutes to harden. Serve immediately, with the contrast between the crisp crust and the cool, creamy custard.

    ⏲ 2 min