Crème Brûlée
An elegant dessert featuring a creamy custard base topped with a crispy caramelized sugar layer.
Ingredients
For the Custard
- 2 cups Heavy Cream Provides a rich texture.
- 4 large Egg Yolks Thickens the custard.
- 1/2 cup Sugar Sweetens the custard.
- 1 teaspoon Vanilla Extract Enhances flavor.
For the Topping
- 1-2 teaspoons Granulated Sugar For caramelizing the top.
Instructions
Preparation of Custard
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, whisk together the egg yolks and sugar until combined.
- Heat the heavy cream in a saucepan until just simmering, then gradually stir into the egg mixture.
- Add vanilla extract and mix until smooth.
- Strain the mixture through a fine sieve into a large measuring jug.
- Pour the custard into ramekins and place them in a baking dish; fill the dish with hot water until the ramekins are half submerged.
- Bake for 30-40 minutes, until set but still slightly jiggly in the center.
- Remove from the oven and let cool before refrigerating for at least 2-4 hours.
Caramelizing
- Remove the chilled custards from the refrigerator.
- Gently blot the tops with a paper towel to dry.
- Sprinkle an even layer of granulated sugar on top of each custard.
- Using a kitchen torch, hold it about 2-3 inches from the sugar and move in small circular motions until the sugar melts and caramelizes to a golden brown.
- If using a broiler, place under high heat for 2-3 minutes, watching closely.
Notes
For best results, use a kitchen torch. Avoid reheating caramelized brûlée, as it will lose its crisp texture.