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Velvety Caramel-Crusted Crème Brûlée

This Velvety Caramel-Crusted Crème Brûlée is a classic and elegant dessert, featuring a creamy custard base with a delightful caramelized sugar topping. Treat your guests to this sophisticated finale at your next dinner party!
3
45 min
TOTAL TIME
524
CALORIES
$0.81
PER SERVING
Velvety Caramel-Crusted Crème Brûlée
Ingredients
6 INGREDIENTS
4 SERVINGS
Heavy Cream
2 cups heavy cream
Egg Yolks
4 whole egg yolks
Granulated Sugar
1/3 cup granulated sugar
Vanilla Extract
1 tsp vanilla extract
Granulated Sugar
1/4 cup granulated sugar
for topping
Salt
1 pinch salt
Directions
11 STEPS
10 min
PREP TIME
35 min
COOK TIME
45 min
TOTAL TIME
1
Preheat the oven to 325 degrees Fahrenheit.
2
In a small pot, heat heavy cream over medium heat until hot but not boiling. Small bubbles will appear along the edge of the pot.
3
In a large glass measuring cup or mixing bowl, whisk together egg yolks, 1/3 cup granulated sugar, vanilla extract, and a pinch of salt.
4
Gradually add hot cream to the egg yolk mixture while whisking constantly to prevent curdling.
5
Pour the custard mixture evenly into 4, 7-8 ounce ramekins.
6
Place filled ramekins in a large baking dish and fill the baking dish with hot water until it reaches about 3/4 of the way up the sides of the ramekins, being careful not to get any water in the custard.
7
Bake for 35 minutes or until the custard is set around the edges but still slightly jiggly in the center.
8
Remove ramekins from baking dish and allow them to cool to room temperature.
9
Refrigerate the ramekins for at least 2 hours, or up to 3 days, until chilled and set.
10
When ready to serve, sprinkle each custard with 1 tablespoon granulated sugar and use a kitchen torch or broiler to caramelize the sugar until it forms a golden-brown crust.
11
Serve immediately or refrigerate for a short while to serve chilled later.
Health Info
Macros
32g
CARBS
43g
FAT
3g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
EGGS
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Frequently Asked Questions
What are the ingredients of creme brulee?
How do you prevent scrambled eggs when making creme brulee?
How do you caramelize the sugar on top of creme brulee?
How do you know when creme brulee is done baking?
How long do you need to chill creme brulee before serving?