Restaurant Style Crème Brûlée

Ingredients

• 4 cups Heavy cream (full‑fat, 1 quart)
• 1 pod Vanilla bean (split lengthwise, seeds scraped)
• 0.75 cup Granulated sugar (divided: 3/8 cup for custard, 3/8 cup for yolks, plus 1.5 tbsp for topping)
• 7 large Egg yolks (separated from whites)
• 1 pinch Salt (fine sea salt)

Instructions

1. Measure and prep ingredients

   Measure 4 cups heavy cream, 3/4 cup granulated sugar, and separate 7 egg yolks. Split the vanilla bean lengthwise and scrape out the seeds.

   Time: PT5M

2. Infuse the cream

   Add the cream and vanilla seeds (and the pod for extra flavor) to a small saucepan. Heat over medium‑low, stirring occasionally, until just below a boil – you should see tiny bubbles around the edges.

   Time: PT5M

   Temperature: Medium‑low heat (about 185°F / 85°C)

3. Dissolve half the sugar

   Stir in 3/8 cup of the granulated sugar into the hot cream until fully dissolved.

   Time: PT2M

4. Combine yolks, remaining sugar and salt

   In a mixing bowl, whisk together the 7 egg yolks, the remaining 3/8 cup sugar and a pinch of salt until the mixture lightens slightly.

   Time: PT3M

5. Temper the egg yolks

   Slowly ladle about half of the hot cream into the yolk mixture while whisking constantly. Once combined, pour the tempered mixture back into the saucepan with the remaining cream and whisk briefly.

   Time: PT3M

6. Strain the custard base

   Pass the mixture through a fine‑mesh sieve into a clean bowl to remove the vanilla pod and any stray egg bits.

   Time: PT2M

7. Preheat the oven

   Set the oven to 300°F (150°C) and let it fully preheat.

   Time: PT5M

   Temperature: 300°F

8. Prepare the water bath

   Place the eight ramekins in a large roasting pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of the ramekins.

   Time: PT3M

9. Fill ramekins

   Pour the strained custard into each ramekin, leaving roughly ¼ inch of space at the top.

   Time: PT2M

10. Bake the custards

    Carefully place the roasting pan in the middle rack of the oven. Bake for 30‑40 minutes, until the custards are set but still have a slight jiggle in the center.

    Time: PT35M

    Temperature: 300°F

11. Cool the custards

    Remove the ramekins from the water bath and set them on a wire rack. Let them cool at room temperature for 30‑45 minutes, then cover with plastic wrap and refrigerate at least 2 hours or overnight.

    Time: PT45M

12. Add the topping sugar

    Just before serving, sprinkle an even layer of about 1½ tablespoons of granulated sugar over each custard surface.

    Time: PT2M

13. Caramelize the sugar

    Using a kitchen torch held about 6 inches from the surface, move the flame in a circular motion until the sugar melts, bubbles, and turns deep amber. If you don’t have a torch, place the ramekins under the broiler for 1‑2 minutes, watching closely.

    Time: PT2M

14. Rest and serve

    Allow the caramelized tops to set for about 5 minutes so the crust hardens, then serve immediately.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

20 g

Fat

18 g

Fiber

0 g

Ingredient Substitutions

• Instead of Heavy cream: half‑and‑half (less rich), whole milk (will be thinner)
• Instead of Vanilla bean: vanilla extract, 1 to 1.5 teaspoons
• Instead of Granulated sugar: superfine (caster) sugar
• Instead of Egg yolks: pasteurized egg yolks

Equipment Needed

• Small saucepan
• Chef's knife
• Whisk
• Fine‑mesh sieve
• Measuring cups and spoons
• Ladle
• Ramekins (5‑oz, 8 count)
• Roasting pan or large baking dish
• Wire rack
• Kitchen torch
• Plastic wrap

Critical Steps — Do Not Skip

• Do not let the cream boil; it will break.
• Temper the egg yolks slowly to avoid scrambling.
• Bake in a gentle water bath at low temperature for a silky texture.
• Caramelize the sugar evenly with a torch or broiler.

Chef Tips from the Video

• For an extra vanilla punch, split a second vanilla bean and add the seeds to the custard after straining.
• Use superfine (caster) sugar for the topping; it melts more evenly.
• If you prefer a deeper caramel flavor, let the torch caramelize the sugar a few seconds longer, but watch for burning.

Troubleshooting

Storage

Refrigerator: Cover with plastic wrap; keep up to 3 days.

Freezer: Not recommended; texture changes.

Room temperature: Only for 15‑20 minutes after torching before serving.

Make-Ahead Tips

• Prepare the custard base and bake the ramekins a day ahead; refrigerate uncovered.
• Add the topping sugar and torch just before serving for maximum crunch.