Classic Foolproof Crème Brûlée Recipe
Prep Time:
3 hours, 20 minutes
Cook Time:
32 minutes
Servings:
4 Servings
Ingredients
  • 4 large egg yolks
  • ½ cup granulated sugar, divided
  • 1 pint heavy cream
  • 1 teaspoon vanilla bean extract or vanilla bean paste
  • ½ teaspoon kosher salt
  • 4 tablespoons raw sugar, for sprinkling
Directions
  1. Preheat the oven to 325 F.
  2. Place 4 ramekins in a rimmed baking dish. Set aside.
  3. In a medium bowl set over a kitchen towel, whisk to combine egg yolks and ¼ cup sugar. Set aside.
  4. In a small pot, heat heavy cream, ¼ cup sugar, vanilla, and salt to a light simmer. Turn off heat.
  5. Slowly whisk the hot liquid into the egg yolk mixture until everything is fully incorporated.
  6. Return the mixture to the pot and cook, whisking, over low heat for 1 minute.
  7. Strain mixture into a large liquid measuring cup.
  8. Pour mixture evenly into ramekins.
  9. Fill the baking dish ½ way up the ramekins with boiling water. (Optional: Use a blowtorch to very lightly torch the tops of the custard to eliminate air bubbles.)
  10. Bake crème brûlée for 30 to 35 minutes or until only slightly jiggly in the center. (If your ramekins are wider and shorter, they may need less time.)
  11. Transfer ramekins to a wire rack and cool to room temperature, about 1 hour.
  12. Cover and chill for at least 2 hours or overnight until firm.
  13. Before serving, sprinkle an even layer of raw sugar over one ramekin.
  14. Use a blowtorch or preheated broiler to caramelize the top. Repeat with remaining ramekins.
  15. Garnish with raspberries and mint, if desired, and serve immediately.