Preferred by professional pastry chefs, our Nielsen-Massey vanilla adds the perfect essence to the classic creme brulee.
Prep Time
15 minutes
Cook Time
40 minutes
Servings
6
Ingredients
8 egg yolks
1/3 cup sugar, plus 1/4 cup for the brulee topping
2 cups heavy cream
1 tsp. pure vanilla extract
Directions
Preheat oven to 300ºF.
In a large bowl, combine the egg yolks and the 1/3 cup sugar, whisk together until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended, strain into a large bowl, skimming off any foam or bubbles.
Divide mixture among 6 ramekins or custard cups. Place in a water bath, and bake until set around edges, but still loose in the center, about 40-50 minutes. Remove from the oven and leave in the water bath until cooled. Remove cups from water bath and chill for at least 2 hours, or up to 2 days.
When ready to serve, sprinkle about 2 tsp. sugar over each custard. For best results, use a small hand torch to melt the sugar. If you do not have a torch, place ramekins under the broiler until sugar melts. Re-chill custards a few minutes before serving.
Serves 6.
Williams-Sonoma Recipe Archives.
Rated 5 out of
5 by
dinewithwine from
Simply deliciousThis is easy and delicious. I like to entertain and this is a perfect dessert that can be made ahead. So far everyone has loved it.
Date published: 2022-12-30
Rated 5 out of
5 by
WeekendChefMD from
Perfect, will never order out again!This Creme brûlée recipe is perfect! Simple to make, and always comes out to perfection. I slice a strawberry and add a few blackberries on top and serve!
