Crème Brûlée Recipe

The first crack of the sugar crust is what makes this crème brûlée so satisfying, but the real pleasure is underneath: a deeply rich custard made with two full cups of heavy cream and a generous cup of egg yolks. This is a particularly luxurious version, with enough yolk to give the custard a smooth, almost velvety body rather than a loose, pudding-like texture. Vanilla bean adds those tiny fragrant flecks and a more rounded flavor than vanilla extract alone, while a small amount of salt keeps the sweetness from becoming flat. The technique is simple, but the custard rewards patience. Warm the cream gently with the vanilla and salt—hot and fragrant, but not boiling—then gradually whisk it into the sugar and yolks. Adding the cream slowly is important; pouring it in all at once can scramble the yolks around the edges. Strain the mixture before it goes into the ramekins to catch any cooked egg and remove bits of vanilla pod. Bake the ramekins in a water bath for about 45 minutes, until the centers still tremble slightly when nudged. They will firm as they cool, so do not wait for them to look completely set in the oven. The most useful practical tip is to keep the water bath from splashing into the custards. Set the filled ramekins in the roasting pan first, slide the pan onto the oven rack, and then pour in hot water until it reaches about halfway up their sides. Once baked, cool them at room temperature briefly, then refrigerate until thoroughly cold—at least a few hours if possible. For the topping, blot any moisture from the surface, scatter a thin, even layer of sugar, and torch it in small passes. A thick layer takes longer to melt and can leave you with burnt patches and a cold, overly sweet crust. If you do not have a torch, a hot broiler works, but watch constantly. This is an elegant finish for a French-inspired dinner, especially after a meal built around roast chicken, duck, steak, or a delicate fish dish. The chilled custard is also excellent after a lighter supper with a crisp salad and warm bread because it provides richness without needing a large portion. Serve it within an hour or two of brûléeing so the caramel stays brittle. Fresh raspberries, sliced strawberries, or a few tart cherries make a good contrast, while a small cup of espresso or a not-too-sweet dessert wine complements the vanilla and toasted sugar beautifully.