This classic French custard is baked in a water bath for a silky texture. The crispy, golden layer of caramelized sugar—the defining element of cream brulee—is best achieved with a culinary torch. You can broil them in a pinch, but you won’t get the same even, golden layer. I used heavy whipping cream, but half-and-half or even whole milk work just as well. For a dairy-free options, use almond milk or coconut milk. For variations, try almond extract instead of vanilla, or add 2 teaspoons of instant espresso powder to the cream as it’s warming.
Serves 4
5 large egg yolks
1/2 cup plus 4 tablespoons sugar
2 cups heavy whipping cream
1 1/2 teaspoons vanilla extract
Pinch of salt
1. Preheat oven to 325 degrees. Set 2 quarts of water to boil in a kettle or saucepan. Arrange 4 eight-ounce ramekins in a large baking dish.
2. In a medium bowl, whisk together egg yolks and 1/2 cup granulated sugar. Set aside.
3. In a medium saucepan, heat cream over medium-high just to a simmer. Remove from heat and stir in vanilla extract and salt. Pour cream into egg yolks in a slow, even stream, whisking constantly.
4. Divide custard between ramekins. Carefully pour boiling water into the baking dish, until water reaches about halfway up sides of ramekins. Transfer to the middle rack of the oven and bake for 35 to 40 minutes, until custard is set around the edges; the centers will still be wobbly.
5. Remove from heat and transfer to a rack to cool to room temperature, then refrigerate for 4 hours or overnight until completely set.
6. To caramelize the tops: remove ramekins from refrigerator and sprinkle a tablespoon of sugar evenly over the tops of each. Use a culinary torch to carefully melt the sugar on the top of custards, until the tops are golden and caramelized. The sugar will brown quickly, so be careful not to burn them. Let stand for 5 minutes to cool the caramelized sugar, then serve immediately.