Julia Child’s Creme Brulee Recipe
Julia Child made French cooking easy for everyone. Her Julia Child’s Creme Brulee Recipe is a true classic.
Ingredients
- 2 cups heavy cream.
- 1/4 cup granulated sugar.
- 1 pinch of salt.
- 1 teaspoon vanilla extract.
- 5 large egg yolks.
- Extra sugar for the crust.
Instructions
Heat the Cream
- Warm the cream in a small pan. Do not let it boil. Add the salt and vanilla now.
Whisk the Yolks
- Mix egg yolks and sugar in a bowl. Whisk until the mix looks pale yellow.
Combine Slowly
- Pour hot cream into eggs very slowly. Whisk constantly so eggs do not scramble.
Strain the Mix
- Pour the liquid through a fine strainer. This makes the custard very smooth.
Fill the Ramekins
- Place ramekins in a large baking pan. Pour the custard into each small dish.
The Water Bath
- Add hot water to the baking pan. It should reach halfway up the ramekins.
Bake the Custard
- Bake at 300°F for about 35 minutes. The centers should still jiggle slightly.
Chill and Torch
- Cool the dishes in the fridge. Sprinkle sugar on top and melt with heat.
Notes
- Use high-quality heavy cream for richness.
- Do not overcook the custard in the oven.
- Let the custard chill for four hours.
- Wipe away bubbles before you start baking.
- Use a torch for an even brown crust.