Crème Brûlée
A classic French dessert featuring a rich, creamy custard base topped with a crunchy caramelized sugar crust, perfect for indulgence and customization with various flavors.
Ingredients
Custard Base
- 2 cups heavy cream High-fat content for creaminess.
- 5 large egg yolks Provides richness and silky texture.
- 1/2 cup sugar Sweetens the custard and for caramelizing.
- 1 whole vanilla bean For a rich, aromatic flavor.
Caramelized Topping
- 1 tablespoon sugar Sprinkled on top of custard before caramelizing.
Instructions
Preparation
- Preheat the oven to 300°F (150°C).
- In a saucepan, heat the heavy cream over medium heat until just simmering.
- In a bowl, whisk the egg yolks and sugar until smooth and pale.
- Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
- Scrape the seeds from the vanilla bean into the mixture and add the pod for extra flavor.
- Strain the mixture through a fine-mesh sieve into a large bowl.
Cooking
- Pour the custard into ramekins, filling them about 3/4 full.
- Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-40 minutes, until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool to room temperature before refrigerating for at least 2 hours.
Caramelizing the Sugar
- Sprinkle about 1 tablespoon of sugar evenly over the top of each chilled custard.
- Use a kitchen torch or broiler to caramelize the sugar until it is melted and browned, creating a crisp crust.
- Let the caramelized sugar cool for a few minutes before serving.
Notes
Use high-quality ingredients for the best flavor. Avoid burning the sugar by keeping the heat moderate while caramelizing. Crème brûlée can be stored in the fridge for up to 4 days, but caramelize the sugar just before serving.