Crème Brûlée

A simple, satisfying favorite.

Why You'll Love This Recipe

• That iconic crackle when you tap the spoon.
• Silky vanilla custard underneath.
• Looks like a fancy bistro dessert.
• Make-ahead through step 9.
• Naturally gluten-free.

Ingredient Notes

• Real vanilla bean is the headline flavor — paste is the next best, extract works in a pinch.
• Heavy cream only — half-and-half won't set properly.

Ingredient Substitutions

• Infuse the cream with espresso beans, lavender, or citrus peel for variations.
• Broiler method: place ramekins under preheated broiler for 1–2 min, watching constantly.
• Light brown sugar gives deeper-flavored crust.

Equipment Needed

• 6 shallow 4-oz ramekins
• Roasting pan for water bath
• Fine-mesh strainer
• Kitchen torch (or broiler)
• Saucepan

Prep Tips

• Room-temp yolks temper without scrambling.
• Hot water in the bath cooks evenly without overcooking the bottoms.

Instructions

1. 1

   Gather and prep: 1 cup heavy cream, 1 large egg, 1 cup sugar, 1 vanilla. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Heat cream with vanilla.

3. 3

   Whisk yolks with sugar; temper with cream.

4. 4

   Pour into ramekins.

5. 5

   Bake 325°F in water bath 40 min; torch sugar before serving.

Artsi Pro Tips

• Steeping the vanilla in warm cream extracts way more flavor than just stirring it in.
• Strain the custard — catches bits of cooked egg and the chalaza.
• Sugar on dry custard tops, otherwise the crust gets sticky.

Common Mistakes

• Cream too hot when tempering — scrambled custard.
• Overbaking — grainy, broken custard.
• Wet tops when torching — sticky weeping caramel.
• Skipping the strain — flecks of cooked egg ruin the texture.

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