Classic Foolproof Crème Brûlée Recipe

Preheat Oven: Preheat your oven to 325°F (160°C). Arrange 6 ramekins in a baking dish.

Heat Cream: In a saucepan, heat 2 cups heavy cream and 1 tsp vanilla extract over medium heat until hot, but not boiling. Remove from heat.

Whisk Eggs & Sugar: In a bowl, whisk together 5 large egg yolks and ½ cup sugar until smooth and pale.

Combine: Slowly pour the hot cream into the egg mixture, whisking constantly to avoid curdling. Strain through a fine sieve.

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Pour into Ramekins: Divide the mixture evenly between the ramekins.

Bake: Pour hot water into the baking dish around the ramekins (halfway up the sides). Bake for 40-45 minutes until set but slightly wobbly in the center.

Chill & Serve: Cool to room temperature, then refrigerate for at least 2 hours. Before serving, sprinkle sugar on top and brûlée with a torch until caramelized.

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