Yields:
6 Servings
Difficulty: Difficult
Prep Time: 20 Mins
Cook Time:
45 Mins
Total Time:
1 Hr 5 Mins
Crème brûlée is a dessert that exudes elegance and sophistication, making it perfect for special occasions or a delightful indulgence any time you crave a taste of luxury.
Crème brûlée, often regarded as the epitome of French desserts, is a luxurious and creamy custard topped with a layer of caramelized sugar. The contrast between the delicate custard and the crisp, burnt sugar crust is a symphony of textures and flavors that never fails to impress.
Ingredients
Adjust Servings
Instructions
-
Preheat the oven to 325°F (160°C).
-
In a saucepan, combine the heavy cream and vanilla extract. Heat the mixture over medium heat until it starts to simmer, then remove it from the heat. Allow it to cool for 10 minutes.
-
In a separate bowl, whisk together the egg yolks and 1/2 cup (100g) granulated sugar until the mixture becomes pale.
-
Gradually pour 1/4 cup (60g) of the warm cream into the egg yolk mixture and stir until it's combined. Slowly incorporate another 1/4 cup (60g) of cream into the egg mixture and mix well. Pour the rest of the cream into the bowl and mix thoroughly. To guarantee a smooth custard, strain the mixture through a fine-mesh sieve into a clean bowl.
-
Place six ramekins in a baking dish. Pour the custard mixture evenly into the ramekins. You can use a measuring cup for this.
-
Place the baking dish with the filled ramekins in the preheated oven. Carefully add hot water to the baking dish until it reaches about halfway up the sides of the ramekins. Bake for about 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. The exact baking time may vary based on your oven, so keep an eye on them. Remove the custards from the water bath and let them cool to room temperature. Then, cover and refrigerate them for at least 2 hours or overnight to allow them to fully set.
-
Just before serving, sprinkle a thin, even layer of granulated sugar over the chilled custards. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. If you don't have a torch, you can also use the broiler in your oven, but be sure to watch it closely to prevent burning.
