Classic Crème Brûlée

Classic Crème Brûlée
Photo by Scott Phillips


  • Pinch kosher salt
  • 1 vanilla bean or 1 tsp. pure vanilla extract
  • 1-¾ cups heavy cream
  • 4 large egg yolks (ideally cool or cold)
  • ¼ cup plus 2 to 4 tsp. granulated sugar

Position a rack in the center of the oven and heat the oven to 300°F. Fill a teakettle with water and bring to a boil. Put four 5- or 6-oz. ramekins (about 3 inches in diameter and 1-3/4 inches deep) in a baking dish that’s at least as deep as the ramekins.

View full recipe at Fine Cooking


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