Classic Crème Brûlée

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Yield: 4 servings

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This classic version of one of France's signature desserts is surprisingly easy to make.

Classic Crème Brûlée

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 4 servings
Published: 01/18/2010

Ingredients

  • 2 cups heavy cream (or 1 cup half and half and 1 cup heavy cream)
  • 5 tablespoons sugar
  • 4 large egg yolks
  • 1 teaspoon vanilla bean paste
  • 3 tablespoons sugar (Demerara or coarse white sparkling sugar work well)

Directions

1) Preheat the oven to 350°F.

2) Pour the cream into a 1-quart saucepan, and heat the cream just until it almost comes to a boil. Remove it from the heat.

3) Whisk together the sugar and egg yolks until the sugar dissolves.

4) Add the hot cream a little at a time; mix well.

5) Stir in the vanilla bean paste.

6) Pour the custard through a fine sieve or strainer, and pour it into four heart molds, or 1/2-cup capacity ramekins about 2" tall.

7) Place the molds or ramekins in a large baking pan. Pour enough hot water into the pan to come halfway up the sides of the dishes.

8) Bake until the custard is set but still a bit jiggly in the center, about 30 minutes.

9) Remove the dishes from the water and let cool completely. Refrigerate for 1 to 2 hours, or up to overnight; no need to cover.

10) To serve, sprinkle the sugar evenly over the custards. For easiest caramelizing, run a torch evenly over the tops of the custards until the sugar is a deep golden brown. Or caramelize the sugar by placing molds or ramekins under your oven's broiler; watch carefully, as a broiler element can turn sugar from browned to burned quickly.

Yield: 4 servings.

Reviews

1
  • star rating 03/15/2015
  • dee from grand blanc
  • This recipe is very easy to make and the taste is fantastic. Who knew creme rules was so easy to make! I've this several times and it's always perfect.
  • star rating 10/07/2012
  • hank264 from KAF Community
  • Outstanding. My favorite desert and no longer a mystery. Could not find vanilla bean paste in my small town so I harvested from 3 vanilla beans. Used my torch to glaze the course sparkling sugar on top. Thanks KA for including a great recipe even though it contains no flour.
  • star rating 03/31/2012
  • Leslie from IL
  • I was shocked at how quick and easy this was!
  • star rating 01/27/2012
  • Horibams@hotmail.com from KAF Community
  • Very easy to make! I got to use vanilla bean paste that was sitting around in my spice cabinet for a few years. It was wonderful and super easy! Do you know how I can use up my vanilla bean paste?
    You can use the paste whenever vanilla extract or vanilla bean is called for in a recipe. ~Amy
1
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