What a great recipe! Best I’ve tasted

Creme brulee, with its crisp caramelized top and creamy custard base, is a delightful dessert hailing from the heart of France, but it has found its place in Midwestern homes across generations. There’s something indescribably satisfying about cracking that sugar crust with a spoon, revealing the rich vanilla cream beneath. For me, it brings back memories of family gatherings where we’d gather around the table and enjoy simpler times. Its elegance and simplicity make it a cherished dessert for special occasions or just to add a touch of sweetness to your day.

This baked creme brulee pairs wonderfully with a light and crisp salad, perhaps one that includes fresh pears or apples, to complement the rich and velvety texture of the custard. A side of fresh berries brightens the plate and adds a touch of tartness. For an extra indulgence, you may want to serve it alongside a cup of freshly brewed coffee, which beautifully balances the sweetness of the dessert.

Baked Creme Brulee

Servings: 6

Ingredients

2 cups heavy cream
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
6 large egg yolks
1/2 cup granulated sugar
A pinch of salt
1/4 cup granulated sugar (for caramelizing)

Directions

Preheat your oven to 325°F (163°C) and place a rack in the middle.

In a medium saucepan, combine the heavy cream and the vanilla bean (or vanilla extract) over medium heat. Stir gently and bring to a simmer, then remove from heat and let it steep for about 15 minutes.

In a large bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick.

Slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking.

Strain the mixture through a fine-mesh sieve into a large measuring cup or another bowl to remove the vanilla bean and any overcooked egg bits.

Place six ramekins in a large baking dish and pour the custard into the ramekins, filling them almost to the top.

Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins. This water bath will help the custard cook evenly.

Bake in the preheated oven for 35-40 minutes, or until the edges are set but the centers still jiggle slightly when shaken.

Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or overnight.

Before serving, sprinkle an even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.

Let the creme brulee sit for a minute to allow the sugar to harden, then serve immediately.

Variations & Tips

For a delightful twist, try infusing the cream with a cinnamon stick or a few cardamom pods alongside the vanilla. You can also substitute the vanilla with a splash of almond extract for a nutty flavor. If you don’t have a kitchen torch, simply place the sugared custards under a broiler for a minute or two, watching carefully to avoid burning. For a fruity variation, consider adding a few fresh raspberries or a dollop of lemon curd before serving