Classic Vanilla Crème Brûlée
The perfect balance of texture and flavor! A creamy, delicate center with a crunchy and satisfying caramelized shell. TGIF & treat yourself!
INGREDIENTS
Boiling water
3/4 cup granulated sugar
Blow torch
12 egg yolks
4 cups heavy whipping cream
2/3 cup granulated sugar
2 tsp vanilla extract
DIRECTIONS
Preheat oven to 350°
Whisk yolks, sugar, and vanilla until sugar is almost completely dissolved
Gently stir in heavy whipping cream, scraping the bottom of the bowl
Fill ramekins 7/8 full
Boil water
When water is ready, place as many ramekins as you can fit in a deep baking dish. Remove one ramekin and set aside
Open oven, place filled tray on the rack and carefully pour boiling water into tray to create a bath. DO NOT GET ANY WATER INTO THE RAMEKINS
Fill water to 3/4 ways the height of the ramekins
Place the last ramekin in the tray
Gently slide tray into oven and close door
Bake for 25-30 minutes
TIP: to check done-ness without opening the oven door, give the oven a gentle tap or shake. If the center is partially set but has a slight jiggle or ripple, they’re done! They will continue to cook from residual heat after removal
Carefully remove tray from oven. Use tongs or heat proof gloves to immediately remove ramekins from water onto a dry towel to cool
When ramekins have cooled enough to handle. Place in the fridge uncovered to chill (or skip to torching step if you prefer a warm center)
TO TORCH: spoon 1 tsp of granulated sugar on top of each ramekin and gently tap and tilt to coat the top. Torch with blow torch starting on medium setting. Sugar will caramelize and bubble
Allow to cool for 3-5 minutes before eating
Optional: garnish with whipped cream or fruit
