Classic Crème Brûlée

Name: Classic Crème Brûlée
Yield: Serves 8
Cuisine: French
Ingredients: 4 cups, heavy cream, chilled; 2/3 cup, granulated sugar; pinch, table salt; 1 , vanilla bean, halved lengthwise; 12 , large egg yolks; 8 - 12 teaspoons, turbinado sugar or Demerara sugar

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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

Desserts or Baked Goods

French

Make Ahead

Puddings, Custards, Gelatins, & Souffles

SEASON 3

SERVES8

TIME1¼ hours, plus 2 hours cooling and 4½ hours chilling

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WHY THIS RECIPE WORKS

With a lot of testing, we discovered the keys to the perfect crème brûlée recipe: lots of yolks for richness, turbinado sugar for a crunchy crust, an instant-read thermometer for judging the custard’s doneness, and a final chill for the bes...

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