Ruth's Chris Creme Brulee Recipe
Not much beats cracking into that golden, glassy sugar shell and sinking your spoon into a smooth, creamy custard underneath!This Ruth’s Chris Crème Brûlée has everything you want—deep vanilla warmth, a rich texture, and that caramelized crunch on top.The flawless custard is all about the water bath. Skipping it or using too much heat will leave you with a curdled mess instead of a silky-smooth dessert.If you don’t have a torch, broiling works, but you’ll need to watch it like a hawk—it can go from golden to burnt fast!
Ingredients
- 1 qt Heavy Cream
- 10 tbsp Sugar
- 1 Vanilla Bean
- 8 Egg Yolks
- 2 tbsp Brown Sugar
Instructions
- Preheat your oven to 300°F.
- Split the vanilla bean and scrape the seeds into a saucepan with the heavy cream.
- Gently heat until it just begins to simmer.
- In a medium bowl, whisk together the egg yolks and 5 tablespoons of sugar until well combined and light in color.
- Slowly add the heated cream mixture to the egg mixture, stirring continuously to avoid curdling the eggs.
- Strain the mixture to remove any solids.
- Pour the custard mixture into ramekins and place them in a large, deep baking dish.
- Add hot water to the dish, filling it halfway up the sides of the ramekins.
- Bake for 30-40 minutes, until custard is set but slightly jiggly in the middle.
- Cool for about 15 minutes, then refrigerate for a minimum of two hours before serving.
- Sprinkle brown sugar over each custard and use a blow torch to caramelize it.
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