Classic Creme Brulee
Silky-smooth vanilla custard topped with a shatteringly crisp caramelized sugar crust—this elegant French dessert is easier to make at home than you might think and absolutely perfect for special occasions.
Ingredients
- 2 cups heavy cream
- 1 tsp vanilla extract
- 6 large egg yolks
- ⅓ cup granulated sugar
- ¼ cup granulated sugar for topping
- Hot water for water bath
Instructions
- Preheat oven to 325°F.
- Heat cream and vanilla in saucepan until it starts to simmer.
- Remove from heat.
- In a bowl, beat egg yolks and ⅓ cup sugar until pale and thick, about 5 minutes.
- Slowly whisk in warm cream to temper.
- Pour into ramekins.
- See full steps with tips & photos → https://p4pd.org/classic-creme-brulee/
Notes
- Don’t skip the water bath—it ensures gentle, even cooking for a smooth texture.
- For best results, use a kitchen torch. If using a broiler, chill the custards well and watch closely to avoid overheating.
- Flavor twist idea: infuse the cream with citrus zest, lavender, or espresso before combining with yolks.