Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won’t believe you made this at home!
Preheat oven to 300 degrees Fahrenheit. Place six 6-ounce ramekins in a 9x13-inch pan or roasting pan.
In a large bowl, beat 8 large egg yolks and 1/2 cup sugar using a hand mixer until smooth and velvety, about 3 to 5 minutes.
8 large egg yolks, 1/2 cup sugar
Add 2 cups heavy cream and 2 teaspoons vanilla extract. If using a vanilla bean pod, split it lengthwise and scrape seeds into the egg mixture. Beat on low for 1 to 2 minutes until combined.
2 cups heavy cream, 2 teaspoons vanilla extract
Pour into prepared ramekins, leaving 1/4-inch space at the top. Add hot tap water to the pan until it reaches halfway up the sides of the ramekins.
Transfer the pan carefully to the oven. Bake for 45 to 50 minutes until custards are set.
Remove from oven and place the pan on a wire rack. Let custards cool in the water bath until completely cooled. Then, remove ramekins from water, cover, and refrigerate for at least 4 hours.
Before serving, evenly sprinkle about 1 tablespoon superfine sugar over each custard. Caramelize the sugar with a kitchen torch, or broil 2-3 inches under a broiler for 1 to 2 minutes, until sugar turns deep brown.
1/3 cup superfine sugar
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Notes
Cooked custard can be stored in the fridge, covered with plastic wrap, for up to 4 days. Always caramelize additional sugar just before serving.
If you don't have superfine sugar, you can use regular sugar or even brown sugar instead. Superfine sugar simply melts more quickly and evenly due to its small crystal size.
The ideal ramekin size for creme brulee is 6 ounces. These dishes have a diameter of approximately 4.8 inches, and are 1.1 inches deep. Other sizes can also be used. Cooking time is determined by the depth of the liquid.