This Creme Brulee Recipe results in a rich, smooth, and silky custard base that's finished off with a layer of crunchy caramelized sugar! It's an impressive and decadent dessert that's deceivingly easy to make!
⅓cupgranulated sugar(66 grams) ¼ if you prefer less sweet
¼cupgranulated sugar for topping
In a small pot, heat cream over medium heat until hot but not boiling -- wait until you can see small bubbles just along the edge of the pot.
While the cream is heating, whisk together egg yolks, ⅓ cup sugar and vanilla -- this is best done in a large glass measuring cup for easy pouring.
When the cream is hot, add it to the egg yolks in small doses, whisking well after each addition.
Divide into four 7-8oz ramekins (wider and shallower is better but any will work).
Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins -- be careful not to get any water into the ramekins!
Bake at 325 degrees F for 30-45 minutes -- this will depend on how deep the custard is. (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days if you want to prep these ahead).
Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.