Crème Brûlée
Silky vanilla custard beneath a crisp caramelized sugar crust —
An elegant French dessert that’s surprisingly simple to prepare.
Ingredients
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2 cups heavy cream
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1 vanilla bean, split and scraped, or 2 tsp vanilla extract
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5 large egg yolks
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1/3 cup granulated sugar
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Pinch of salt
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4–6 tbsp granulated sugar, for caramelizing
Directions
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Preheat oven to 325°F.
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Heat cream and vanilla in a saucepan until hot but not boiling.
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In a bowl, whisk egg yolks, sugar, and salt until smooth.
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Slowly pour the warm cream into the egg mixture while whisking constantly.
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Strain the custard through a fine-mesh sieve.
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Divide among ramekins.
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Place ramekins in a baking dish and add hot water halfway up their sides.
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Bake 30–40 minutes, until the edges are set but the centers still jiggle slightly.
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Remove from the water bath and cool.
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Refrigerate at least 4 hours, preferably overnight.
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Just before serving, sprinkle each custard with a thin, even layer of sugar.
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Caramelize until golden and crisp.
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Let stand about 1 minute before serving.
🍷 Pairings & Kitchen Essentials
🍷 Wine Pairing
Chef’s Pairing
• Sauternes
Chef’s note:
Its honeyed sweetness and bright acidity pair beautifully with the vanilla custard and caramelized sugar.
🥗 Suggested Accompaniments
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Fresh raspberries
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Strawberries
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Shortbread cookies
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Almond biscotti
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Fresh mint
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