Crème Brûlée
A classic French dessert featuring a rich and creamy custard base topped with a crisp caramelized sugar layer, sure to impress anyone.
Ingredients
Custard Mixture
- 3 large large egg yolks Use fresh, high-quality egg yolks for best results.
- 1.5 cup heavy whipping cream For a rich and creamy texture.
- 1 cup whole milk Use whole milk for creaminess.
- 1 teaspoon vanilla extract Vanilla beans or paste can be used for more flavor.
- 1/3 cup granulated sugar Additional sugar for caramelizing.
- 2 tablespoon granulated sugar For the caramelized topping.
- a pinch salt Enhances flavor.
Instructions
Preparing the Custard Mixture
- Mix the egg yolks and sugar in a bowl until it thickens and lightens in color.
- In a saucepan, warm the milk, heavy cream, vanilla, and salt until bubbling.
- Slowly add the hot cream to the egg mixture, whisking constantly to avoid scrambling.
- Strain the custard through a fine-mesh sieve into ramekins.
Baking and Cooling the Custard
- Preheat the oven to 325°F (163°C). Place ramekins in a roasting pan and add hot water halfway up the sides.
- Bake for 30-40 minutes until slightly jiggly. Cool in the water bath for 30 minutes, then refrigerate for at least 2 hours.
Caramelizing the Sugar Topping
- Sprinkle a thin layer of sugar over each chilled custard.
- Using a kitchen torch, caramelize the sugar until golden-brown, holding the torch 4-6 inches away.
- Allow to cool for a few minutes until the sugar hardens.
Notes
For variations, consider infusing the cream with citrus zest, espresso, or aromatic herbs. Serve chilled and enjoy with fresh berries or dessert wines.