Crème Brûlée
A classic French dessert that features a rich custard base topped with a crispy layer of caramelized sugar, creating a delightful contrast of textures and flavors.
Ingredients
For the custard base
- 2 cups heavy cream
- 1 cup sugar
- 5 large egg yolks Use fresh, high-quality eggs
- 1 tbsp vanilla bean paste or split vanilla bean For the best flavor
For the caramelized topping
- 1/4 cup granulated sugar For sprinkling on top
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla over medium heat until just boiling.
- In a mixing bowl, whisk egg yolks and sugar together until the mixture is pale.
- Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs.
- Strain the custard through a fine-mesh sieve into a large measuring cup.
Baking
- Place ramekins in a baking dish and fill each with the custard mixture.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for about 40-45 minutes, or until the custard is set but still jiggles slightly.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
Caramelizing Sugar
- Sprinkle a thin layer of sugar evenly over each chilled custard.
- Using a kitchen torch, carefully melt the sugar until it forms a golden caramel crust.
- Let the sugar cool for a minute before serving.
Notes
Experiment with different flavor infusions like chocolate, coffee, or fruit. Always use quality ingredients for the best results.