Creme Brulee
Classic French baked custard for six ramekins, made with heavy cream, six large egg yolks, vanilla, and a thin caramelized sugar crust. The sugar crust is caramelized only after the custards are fully chilled.
- baked custard
- caramel crust
- caramelized sugar
- chilled
- classic
- creamy
- creme brulee
- crème brûlée
- custard
- dessert
- dinner party
- egg yolks
- entertaining
- french
- gluten-free
- heavy cream
- Make Ahead
- make-ahead
- nut-free
- oven-baked
- ramekins
- rich
- shellfish-free
- soy-free
- special occasion
- vanilla
- vegetarian
- water bath
- western european
- Cuisine
- French
Shopping options
Check ingredients to include themPackage used · most used first
Heavy cream · 2 Cup
Kroger® Heavy Whipping Cream Pint
100%
Details
Large egg yolks, separated from 6 large whole eggs · 6 Count
Kroger® Grade A Large White Eggs
100%
Details
Vanilla extract · 2 Teaspoon
Private Selection® Pure Vanilla Extract
17%
Details
Granulated sugar · 10 Tablespoon
Dixie Crystals® Granulated Sugar
13%
Details
Fine salt · 0.13 Teaspoon
Kroger® Salt
0%
Details
Cost Summary
· only what you use
per serving · 6 servings
Cook this recipe
- heavy cream-2 cups
- large egg yolks-6 count
- sugar-1/2 cup + 2 tablespoons
- vanilla extract-2 teaspoons
- fine salt-1/8 teaspoon
Preheat the oven to 325°F and set six ramekins in a baking dish. Heat a kettle of water until very hot.
Handle the kettle of very hot water slowly to avoid splashing.
Warm the heavy cream in a medium saucepan over medium heat until steaming but not boiling, then remove from the heat.
Use caution around hot cream and steam to avoid burns.
Whisk the 6 large egg yolks with the 1/2 cup granulated sugar, vanilla extract, and salt until smooth and slightly thickened.
Wash hands and tools after handling raw egg yolks.
Slowly whisk the warm cream into the yolk mixture to temper the eggs, then pour the custard through a fine-mesh sieve. Divide evenly among the six ramekins.
Add the warm cream gradually while whisking so the eggs do not scramble and the hot liquid does not splash.
Pour hot water into the baking dish until it reaches halfway up the ramekin sides. Bake for 30 to 35 minutes, until the edges are set and the centers still have a slight jiggle.
Move the hot water bath slowly to prevent splashing, and use oven mitts when handling the baking dish.
Carefully remove the ramekins from the water bath and cool at room temperature for 1 hour. Cover and chill for at least 3 hours, until fully cold.
Use oven mitts when removing hot ramekins from the water bath.
Just before serving, uncover the chilled custards and sprinkle 1 teaspoon granulated sugar evenly over each top, making a thin, even sugar layer.
Caramelize the sugar with a kitchen torch until melted and amber, then let the crust harden for 2 minutes before serving.
Keep the kitchen torch pointed away from towels, paper, and your hands.
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