Cooking Lucid
Crème Brûlée
Silky vanilla custard with a shattering caramelized sugar crust. The drama of cracking through that golden shell never gets old.
Prep 15 min
Cook 45 min
Total 5h
Serves 6
Ingredients
Step 1 — Custard
- 2 cups heavy cream
- 1 vanilla bean (split) or 1 tbsp vanilla extract
- 5 large egg yolks
- ½ cup sugar
- Pinch of salt
Step 2 — Brûlée topping
- 6 tbsp sugar (for caramelizing)
Instructions
- 1
Make the custard
Heat cream with vanilla bean (or extract) until steaming. Whisk egg yolks, sugar, and salt. Slowly whisk hot cream into yolks. Strain into six ramekins.
- 2
Bake in a water bath
Place ramekins in a baking dish. Pour hot water halfway up the sides. Bake at 325°F for 35–40 minutes until set at the edges but slightly wobbly in the center. Chill at least 4 hours.
- 3
Caramelize and serve
Sprinkle 1 tablespoon sugar evenly over each custard. Caramelize with a kitchen torch (or under the broiler) until deep amber. Let sugar harden 2 minutes, then serve immediately.
Nutrition per serving: 380 cal · 5g protein · 28g carbs · 28g fat · 0g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
