Crème brûlée, a classic French dessert that has been delighting taste buds for centuries, is an elegant and delicious treat that never goes out of style. This rich, creamy custard topped with a perfectly caramelized sugar crust is a favorite among dessert connoisseurs. Here, we bring you the best crème brûlée recipe to recreate this mouthwatering dessert in your own kitchen.

Ingredients:

– 2 cups heavy cream

– 1 vanilla bean or 1 tsp pure vanilla extract

– 6 large egg yolks

– 1/2 cup granulated sugar, divided

– Hot water

– Extra granulated sugar for caramelizing the top

Instructions:

1. Preheat your oven to 325°F (160°C).

2. In a medium saucepan, heat the heavy cream along with the vanilla bean or vanilla extract on medium-low heat until it starts to steam but not reach the boiling point. If using a vanilla bean, split it lengthwise, scrape out the seeds using the back of your knife, and add them along with the pod into the cream.

3. In a separate bowl, whisk together egg yolks and 1/4 cup granulated sugar until well combined and slightly thickened. This should take around 4-5 minutes.

4. Gradually pour the hot cream mixture into the egg yolk mixture while continuously whisking to prevent curdling. Once fully combined, strain the custard through a fine-mesh sieve to remove any bits of vanilla pod or cooked egg.

5. Divide the custard evenly between four to six individual ramekins or oven-safe dishes. Place these dishes inside a larger baking pan, creating a water bath by pouring hot water into the pan until it reaches halfway up the sides of the ramekins. This will ensure even cooking.

6. Carefully transfer the baking pan with the ramekins to the preheated oven and bake for 30-40 minutes, or until the custard is set but still slightly jiggly in the center.

7. Remove the ramekins from the water bath and allow them to cool on a wire rack for about 20-30 minutes. Then, transfer them to the refrigerator and chill for at least 2 hours, or ideally overnight.

8. Before serving, take the chilled ramekins out of the fridge and sprinkle an even layer of granulated sugar over each custard. Using a kitchen torch or broiler, caramelize the sugar on top by heating it until it melts and forms a crisp, golden crust.

9. Allow your crème brûlée to cool for a few minutes before serving to let the caramelized sugar set. Enjoy your homemade crème brûlée, a true taste of French indulgence!