Easy Creme Brulee Recipe

Warm the cream – Preheat the oven to 300 °F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add vanilla and remove from heat.

Add the eggs – In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.

Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4‑oz) ramekins and place in a 9×13 casserole dish.

Water bath – Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300 °F for 30‑35 minutes, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, then cover and refrigerate until fully chilled (2 hours or up to 3 days).

Caramelize – When ready to serve, put 1½ to 2 tsp sugar on each custard, swirling to spread evenly. Torch the top – moving in a circular pattern until the whole surface is caramelized to a deep amber color.