Big Crème Brûlée: Silky Classic with a Crisp Caramelized Top

Updated Dec. 17, 2024

Recipe Overview

• Total Time: 4 hours (includes prep, baking, cooling, and chilling)

• Prep Time: 10 minutes

• Cook Time: 50 minutes (baking + broiling/torch work)

• Cooling & Chilling: 3 hours minimum (up to 2 days)

Ingredients

• 2 cups (480 mL) heavy cream (35% fat, for richness)

• ½ cup (120 mL) whole milk (adds creaminess)

• 2 tablespoons crème fraîche or sour cream (tangy depth)

• ⅛ teaspoon kosher salt (balances sweetness)

• 1 vanilla bean, split lengthwise + seeds scraped (or 1 tsp vanilla extract)

• 6 large egg yolks (critical for silkiness and structure)

• ½ cup (100 g) granulated sugar (base)

• 6 tablespoons (75 g) granulated sugar (caramelized top)

• Boiling water (for water bath)

Preparation

Step 1: Prep the Water Bath & Oven

Preheat oven to 300°F (150°C). Place a shallow 10–12 inch gratin dish or quiche pan into a larger roasting pan/baking dish (ensure snug fit). This creates a water bath for even, gentle heating.

Step 2: Infuse the Vanilla Cream Base

In a heavy-bottomed saucepan, combine heavy cream, milk, crème fraîche, salt, and vanilla bean seeds (and pod if desired). Heat over low heat until small bubbles form at the edges (simmer, not boil). Cover and steep 5 minutes to infuse vanilla. Discard the vanilla pod (or dry for future use).

Step 3: Temper Egg Yolks & Sugar

In a bowl, whisk egg yolks and ½ cup sugar until pale yellow and thickened (volume increases, color lightens). Slowly pour ¼ of the warm vanilla cream into the egg mixture to temper (prevents scrambling). Pour back into the saucepan, whisking until smooth.

Step 4: Bake in a Water Bath

Pour the custard into the gratin dish. Fill the roasting pan with boiling water until it reaches halfway up the gratin dish (uniform heat). Bake 35–40 minutes: center should be jiggly but set (gentle shake = slight wobble). Remove, cool to room temp (15–20 minutes).

Step 5: Chill for Silky Texture

Refrigerate uncovered for 3+ hours (or up to 2 days) to fully set. Longer chilling = smoother, less jiggly texture.

Step 6: Caramelize the Sugar Crust

• Oven Broiler Method: Preheat broiler to high, rack 2–3 inches below heat. Sprinkle 6 tbsp sugar evenly over custard. Broil 10–15 minutes, rotating to caramelize all sides. Critical: Use only metal/ceramic broiler-safe dishes (glass = explosion risk).

• Torch Method (Pro Tip): For precision, use a culinary torch. Hold 2–3 inches from surface, melting sugar into a glossy, golden crust.

Step 7: Serve Immediately

Let caramel harden 10 minutes. Serve with spoons; enjoy within 2 hours (crunchy sugar + creamy custard peak).

Pro Tips & Troubleshooting

• Texture Fix: If too liquid, bake 5–10 minutes longer or chill 1 hour more.

• Sugar Safety: Test dishes with "broiler safe" labels (avoid Pyrex/glass).

• Personalize: Add fresh raspberry puree to the custard before baking (echoes the classic "liquid-y" restaurant version).

• Egg Yolk Check: 6 yolks = standard for 10–12 oz custard (comments likely misread).

Conclusion

This recipe balances richness and tang, with a delicate center that melts into smoothness. For festive meals, serve in individual ramekins (easier control) and garnish with berries or toasted nuts.

Enjoy your creamy, caramel-topped masterpiece!