baking · vegetarian · gluten-free
Vanilla crème brûlée
Classic baked vanilla bean custard with a glassy caramelized sugar crust.
- Time
- 75min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
Find them at a store
Amazon Fresh and Whole Foods Market deliver in parts of the US only; Amazon checks your address at checkout. We guess your country from your device's time zone, on your device.
Affiliate links: if you buy through them, the store may pay Pantry Hand a commission. It doesn't change your price, and stores are listed alphabetically, not by what they pay. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Equipment
You'll need: Oven, Kitchen torch.
Missing a basic? Shop knives, boards, pans and more
Equipment links are Amazon affiliate searches: if you buy through them, Amazon may pay Pantry Hand a commission. It doesn't change your price, and we don't pick or rank products. As an Amazon Associate, Pantry Hand earns from qualifying purchases.
Method
-
1
Heat oven to 160°C (325°F). Warm cream with vanilla until steaming; steep 15 minutes.
-
2
Whisk yolks, sugar and salt; slowly whisk in cream and strain.
-
3
Pour into ramekins in a hot water bath and bake until set at edges but wobbly in center, 30–40 minutes.
-
4
Chill at least 4 hours.
-
5
Sprinkle 1 tbsp sugar on each and torch until amber; let harden 1 minute.
