Recipe Index

Ingredients

• 2 cups heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar ((1/4 if you prefer less sweet))
• 1 teaspoon vanilla
• 1/4 cup granulated sugar (for topping)

Method

1. Warm the heavy cream in a small pot over medium heat until it is hot and small bubbles appear around the rim, without letting it boil.
2. Whisk the egg yolks with the one-third cup of granulated sugar and the vanilla in a large glass measuring jug while the cream heats.
3. Stream the hot cream into the yolk mixture a little at a time, whisking well after each addition so the yolks warm gradually instead of scrambling.
4. Divide the custard among four 7- to 8-ounce ramekins, choosing wide, shallow ones if you have them.
5. Stand the ramekins in a large baking dish and pour in hot water until it climbs three-quarters of the way up their sides, taking care not to splash any into the custards.
6. Bake at 325°F for 30 to 45 minutes, depending on the depth of the custard, until the tops look set while the centres still jiggle underneath.
7. Cool the ramekins to room temperature, then refrigerate them for at least 2 hours until the custards are thoroughly chilled.
8. Sprinkle a tablespoon of the topping sugar over each cold custard and pass a torch, or the broiler, over the surface until the sugar melts into an amber caramel shell, then serve the brûlées straight away.

Prep: 10 min · Cook: 30 min · Total: 40 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data