Classic Crème Brûlée
Silky vanilla custard under a crackling caramelized top — our signature plated dessert for weddings and dinner parties.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split (or 2 tsp vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus more for the tops
- Pinch of fine sea salt
Method
- Heat the oven to 325°F. Warm the cream with the split vanilla bean just to a simmer; steep 10 minutes.
- Whisk the yolks, sugar, and salt until pale; slowly temper in the warm cream, then strain.
- Divide among six ramekins set in a water bath.
- Bake 40–45 minutes until just set with a slight wobble. Chill at least 2 hours.
- Before serving, sprinkle sugar over each and caramelize with a torch until amber and crisp.
Make the custards a day ahead and torch them à la minute for the show.