Description
A classic French dessert with a creamy custard base and a caramelized sugar topping.
Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean, split and scraped
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup turbinado sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C).
- Heat cream and vanilla bean in a saucepan until simmering. Remove from heat.
- Whisk egg yolks and granulated sugar until pale.
- Slowly pour warm cream into egg mixture while whisking.
- Strain mixture into ramekins.
- Place ramekins in a baking dish and fill dish with hot water halfway up the sides.
- Bake for 40-45 minutes until set but still slightly jiggly.
- Chill for at least 4 hours.
- Sprinkle turbinado sugar on top and caramelize with a torch.
Notes
- Use room-temperature eggs for smoother custard.
- Do not overbake—the center should still wobble slightly.
- Chill thoroughly before caramelizing the sugar.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 450
- Sugar: 35g
- Sodium: 40mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 280mg
Keywords: Crème Brûlée, Vanilla Bean Dessert, French Custard