Caramel Custard Crème Brûlée Cups

Crème brûlée, French for “burnt cream,” is defined by its cool custard and crackly caramel lid. These cups fold a deep golden caramel into the vanilla cream base, then finish with a torch-kissed sugar crust for that signature snap.

Serves 4 · 20 min prep · 40 min cook

Estimate for one serving

• 420 cal
• 6g protein
• 38g carbs
• 28g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 3/4 cup granulated sugar
• 2 cups heavy cream
• 5 large egg yolks
• 1 tbsp vanilla bean paste
• 1/8 tsp salt
• 4 tbsp extra sugar for torched tops
• 2 tbsp water
• 1 tsp butter for ramekins

Instructions

1. 1Preheat the oven to 325°F and lightly butter four 6-ounce ramekins; place them inside a larger roasting pan.
2. 2Make a quick caramel by melting part of the sugar with the water in a small saucepan over medium heat until deep golden and fragrant, then divide the liquid caramel among the ramekin bottoms and swirl to coat.
3. 3Heat the heavy cream in a saucepan until it just begins to steam, then remove from the heat and stir in the vanilla bean paste.
4. 4Whisk the egg yolks with the remaining sugar and salt in a bowl until the mixture lightens in color and ribbons fall from the whisk.
5. 5Gradually pour the warm cream into the yolk mixture while whisking steadily to avoid scrambling.
6. 6Strain the custard into a pitcher and carefully pour it over the set caramel in each ramekin, filling nearly to the top.
7. 7Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins to create a gentle water bath.
8. 8Bake for 30 to 35 minutes until the custards are set the edges but still have a slight jiggle in the centers when gently shaken.
9. 9Remove the ramekins from the water bath, cool to room temperature, then refrigerate uncovered for at least 4 hours or overnight until thoroughly chilled.
10. 10Just before serving, sprinkle a thin even layer of the extra sugar over each custard surface and torch until the sugar melts, bubbles, and forms a shatteringly crisp bitter-sweet caramel crust; let the tops harden 1 minute before serving.