Ingredients
Scale
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- 1/3 cup granulated sugar
- 4 tablespoons granulated sugar (for topping)
- 1 kettle of hot water
Instructions
- Preheat your oven to 325°F. Bring a kettle or pot of water to a boil for the water bath. This ensures even cooking for that creamy texture in your vanilla crème brûlée.
- In a saucepan over medium heat, combine 2 cups heavy cream and 1 teaspoon vanilla extract. Heat until it just starts to simmer (small bubbles around the edges)do not boil. Remove from heat and set aside to infuse for 5 minutes.
- In a medium bowl, whisk together 6 egg yolks and 1/3 cup granulated sugar until the mixture thickens and turns pale yellow (about 3-5 minutes with a hand whisk or electric mixer on low). This step is key to a smooth custard.
- Gradually pour the warm cream into the egg mixture in a slow stream, whisking constantly to prevent curdling. This tempering technique ensures your easy crème brûlée stays silky. Strain through a fine-mesh sieve if needed to remove any lumps.
- Divide the custard evenly among 4 shallow ramekins (6-8 oz each). Place them in a large baking dish. Carefully pour the boiling water into the dish until it reaches about ¾ up the sides of the ramekinscreating a water bath for gentle baking.
- Bake at 325F for 30-35 minutes until the edges are set but the center still jiggles slightly (like Jell-O). Avoid overbaking to keep it creamy. Remove from the oven and water bath, let cool to room temperature, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight for best results).
- Before serving, sprinkle 1 tablespoon granulated sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden and bubbly. No torch? Place under your oven's broiler on high for 1-2 minutes, watching closely to avoid burning. Let sit for 1 minute to harden into a crispy shell.
- Serve immediately for that satisfying crack. Top with berries if desired.