Six egg yolks with 2 cups of heavy cream and 1/2 cup of sugar make 6 classic crème brûlées in 4- to 6-ounce ramekins. Bake them in a water bath at 325°F for 35 to 45 minutes, chill them, then caramelise a thin layer of sugar on top just before serving.
Six yolks to 2 cups of cream is the standard ratio. It gives a custard that sets softly and holds its shape under the glassy sugar crust.
Why 6 Yolks
A custard set with yolks only is silkier than one made with whole eggs, which bake firmer and slightly rubbery. Three yolks per cup of cream is the usual balance: fewer yolks and the custard may not set, more and it tastes eggy and turns dense. Use the 6 leftover whites for a pavlova or meringue cookies.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split, or 2 teaspoons vanilla extract
- 6 large egg yolks
- 1/2 cup granulated sugar, plus about 6 tablespoons for the tops
- Pinch of salt
Instructions
- Heat the oven. Heat it to 325°F. Put six 4- to 6-ounce ramekins in a deep roasting pan and bring a kettle of water to the boil.
- Infuse the cream. Heat the cream with the scraped vanilla bean and pod until steaming, with small bubbles at the edge. Take it off the heat and leave it for 10 minutes. If you are using extract, add it later with the yolks.
- Mix the yolks. Whisk the yolks, 1/2 cup of sugar and the salt until pale and smooth, but do not whip in air.
- Temper. Remove the vanilla pod. Pour the warm cream into the yolks in a thin stream, whisking constantly. Strain the custard through a fine sieve and skim off any foam.
- Bake in a water bath. Divide the custard among the ramekins. Pour hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 45 minutes, until the edges are set and the centres still jiggle slightly, like gelatin. The custard should read 170°F to 175°F in the centre.
- Chill. Lift the ramekins out, cool them for 30 minutes, then refrigerate, covered, for at least 4 hours or up to 2 days.
- Brûlée. Blot any moisture from the tops. Sprinkle about 1 tablespoon of sugar evenly over each and caramelise it with a kitchen torch until deep amber. Let the sugar harden for 2 minutes before serving.
No Torch?
Put the chilled ramekins on a baking sheet under a very hot broiler, 2 to 3 inches from the element, for 1 to 3 minutes, watching the whole time. The broiler warms the custard more than a torch does, so chill them again for 15 minutes if you want the classic contrast of cold custard and hot sugar.
Troubleshooting
- Custard is soupy: it was underbaked. Next time bake it until only the very centre jiggles.
- Custard is grainy or has holes: the oven was too hot, or the water bath was left out.
- Sugar will not melt evenly: the layer was too thick. Use a thin, even layer, and add a second layer if needed.
Frequently Asked Questions
- Can I use half-and-half? The custard sets softer and less rich. Keep at least half the liquid as heavy cream.
- How far ahead can I make it? Bake the custards up to 2 days ahead, and caramelise the tops only when serving.
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