Crème brûlée mix
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Vanilla cream custards baked in shallow ramekins, chilled, then topped with a crackly torched sugar crust.
Ingredients
- 8 shallow 4-ounce oval ramekins
- 5 large egg yolks
- 3/4 cup (150g) granulated sugar divided
- 3 cups (720ml) heavy cream or heavy whipping cream
- 1/2 teaspoon espresso powder (optional but recommended)
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons pure vanilla extract
Equipment
- mixing bowl
- whisk
- 9×13-inch pan
Directions
- Heat the oven to 325°F (163°C).
- Whisk the yolks with 1/2 cup (100g) of the sugar and set aside. Heat the water for the water bath.
- In a saucepan over medium heat, warm the cream, espresso powder, and salt, taking it off the heat the moment it starts to simmer, then stir in the vanilla.
- Temper the yolks: slowly whisk in about 1/2 cup of the warm cream, then pour the yolk mixture back into the pot, whisking the whole time.
- Place the ramekins in the baking pan, fill them to the top with custard, and pour about 1/2 inch hot water into the pan.
- Bake for about 35 minutes, until the edges are set and the centers still jiggle a little, or 170°F (77°C) on an instant-read thermometer.
- Cool on a rack for at least 1 hour, then cover loosely and refrigerate for at least 4 hours, or up to 2 days.
- Sprinkle a thin layer of the remaining sugar over the entire surface of each custard and caramelize it with a torch. Serve right away, or refrigerate for up to 1 hour.
Notes
Prep 15 min, cook 35 min, total 4 hours 50 min. Substitutions: 3 cups half-and-half for cream (lighter); 2 teaspoons instant coffee for espresso powder; 1/2 vanilla bean or 1 teaspoon vanilla bean paste for extract.
Make ahead: unbaked custard covered in fridge up to 1 day; baked custards up to 2 days before topping.
Broiler option: sugar tops, place under a high broiler on a baking sheet until caramelized; watch closely.
Safety: hot water bath, use oven mitts; don’t use metal ramekins; cover the whole surface with sugar (exposed custard can curdle); kitchen torch is an open flame — keep away from kids.
Nutrition
Serving: 150g | Calories: 436kcal | Carbohydrates: 22g | Protein: 7.8g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1.1g | Cholesterol: 258mg | Sodium: 158mg | Potassium: 143mg | Fiber: 0g | Sugar: 22g | Vitamin A: 1540IU | Vitamin C: 0.5mg | Calcium: 83mg | Iron: 0.8mg
Nutrition is an estimate per serving from USDA FoodData Central, for 8 servings; heavy cream or heavy whipping cream (the first choice counted). Brands and portions vary, so use it only as an approximation.