Description
A classic French dessert with a creamy custard base and a caramelized sugar topping.
Ingredients
Scale
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/4 cup turbinado sugar (for topping)
Instructions
- Preheat oven to 325°F (160°C).
- Heat cream in a saucepan until steaming but not boiling.
- Whisk egg yolks and granulated sugar until pale.
- Slowly pour hot cream into egg mixture while whisking.
- Stir in vanilla extract.
- Divide mixture into ramekins.
- Place ramekins in a baking dish and fill dish with hot water halfway up the sides.
- Bake for 40-45 minutes until set but slightly jiggly.
- Chill for at least 2 hours.
- Sprinkle turbinado sugar evenly on top and caramelize with a torch.
Notes
- Use room temperature eggs for smoother custard.
- Do not overbake to avoid curdling.
- Chill thoroughly before caramelizing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 420
- Sugar: 32g
- Sodium: 40mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 280mg
Keywords: creme brulee, French dessert, custard, caramelized sugar