- Preheat Oven: Preheat oven to 325°F (160°C). Place 6 ramekins in a large baking dish.
- Heat Cream: In a saucepan, heat heavy cream over medium heat until simmering. Don’t boil! Add vanilla bean (if using) now; remove once hot. Add vanilla extract (if using) after heating.
- Whisk Yolks & Sugar: Whisk egg yolks and 1/2 cup sugar until pale and thickened.
- Temper Egg Mixture: Slowly pour hot cream into egg yolks, whisking constantly to prevent curdling. Whisk until combined.
- Strain & Pour: Strain custard through a sieve. Pour evenly into ramekins.
- Water Bath: Pour hot water halfway up the ramekins in the baking dish.
- Bake: Bake for 40-45 minutes, until set but slightly jiggly.
- Cool & Chill: Cool to room temperature. Cover and refrigerate for at least 4 hours.
- Caramelize Sugar: Sprinkle 1-2 teaspoons sugar over each custard. Use a kitchen torch or broil for 1-2 minutes until golden brown.
- Serve: Let cool slightly before serving. Enjoy!
Cooking Notes and Tips
- Tempering: Pour hot cream slowly while whisking constantly to prevent scrambled eggs.
- Custard Texture: Slightly wobbly in the center when baked – it will set as it cools.
- Water Bath: Essential for even cooking and prevents curdling.
Variations
- Espresso: Add 1 teaspoon instant espresso powder to the cream.
- Chocolate: Add 2 ounces chopped dark chocolate to the cream while heating.
- Citrus: Add zest of 1 orange or lemon to the cream.
Frequently Asked Questions (FAQs)
Can I make Crème Brûlée ahead of time?
Yes! Make up to 2 days ahead and refrigerate. Caramelize sugar just before serving.
What if I don’t have a kitchen torch?
Broil the ramekins, watching carefully to prevent burning.
Can I use half-and-half?
It will be lighter, but heavy cream is recommended.
How do I prevent cracking?
Avoid over-baking; it should be set around the edges but still slightly jiggly.
Enjoy this elegant and surprisingly easy dessert! The creamy custard and crisp sugar create an unforgettable experience. Try it today!
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