Vanilla Crème Brûlée
Silky vanilla custard under a crackling caramel crust. Make-ahead, just five ingredients, and the only trick is a gentle water bath and a steady hand with the torch.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean split, or 2 tsp vanilla extract
- 5 large egg yolks
- 1/3 cup granulated sugar plus extra for the tops
- Pinch of salt
Instructions
- Heat the oven to 325°F. Warm the cream with the vanilla until steaming, then take it off the heat and let it steep 10 minutes.
- Whisk the yolks, the 1/3 cup sugar and the salt until pale. Slowly pour the warm cream into the yolks, whisking constantly, so the eggs temper rather than scramble.
- Strain into ramekins set in a baking dish. Pour hot water into the dish, halfway up the ramekins, to make a water bath.
- Bake 30 to 40 minutes, until just set with a slight jiggle in the center.
- Cool, then chill at least 4 hours, or overnight.
- Just before serving, sprinkle a thin, even layer of sugar over each, and torch or broil until the sugar caramelizes. Let it set a minute, until the crust hardens.
Notes
Notes
- The water bath is not optional. It is what keeps the custard silky instead of curdled.
- A real vanilla bean is lovely, but good extract is honestly fine.
- Keep the dessert restrained if you are pairing it with a sweet wine. The wine should be the sweetest thing on the table.
Wines That Love This Dish
This custard wants a sweet wine that is sweeter than it is, with enough acid to cut the cream. An icewine is the standout: its honeyed apricot mirrors the vanilla while its racing acidity slices the richness, and it stays a step sweeter than the dessert, exactly as the rule demands. Tried this recipe?Let us know how it was!