Crème Brûlée
HB-5254 · Hand-built original · French
A large-format vanilla custard under a torched caramel crust, chilled until firm before caramelizing.
FrenchDessert4 hr6–8 servings580 kcalVegetarianGluten-freeDiabetic
Main ingredient: heavy cream
Pairs well with: shortbread, fresh berries, coffee
Servings:6quantities adjust to match
Ingredients
- 3 cups heavy cream
- 1 tablespoon vanilla bean paste or vanilla extract
- 3/4 cup plus 3 tablespoons granulated sugar, divided
- 8 large egg yolks
- 1 1/4 teaspoons kosher salt
Method
- Heat oven to 300°F. Heat the cream with the vanilla until steaming.
- Whisk the yolks with 3/4 cup sugar and the salt. Pour the hot cream over slowly, whisking, then strain into a large shallow baking dish.
- Bake in a water bath 35 to 45 minutes until the edges are set and the center still trembles slightly.
- Cool, then chill at least 4 hours until firm.
- Sprinkle a thin, even layer of the remaining sugar over the top and caramelize with a kitchen torch until amber. Rest 5 minutes before serving.
Total: 1½ hours (plus 4 hours for chilling)
Nutrition (per serving, where published)
580 kcalCalories
7 gProtein
29.2 gCarbs
49 gFat
29.6 gSaturates
0 gFibre
3.9 gSugars
528 mgSodium
380 mgCholesterol
142 mgPotassium
109 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data