CategoryDesserts
Crème Brûlée is an elegant French dessert featuring a creamy vanilla custard base with a caramelized sugar crust. Its silky texture contrasts perfectly with the crispy topping, making it an ideal dessert for special occasions.
For the Custard
2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
½ cup granulated sugar
For the Caramelized Topping
¼ cup granulated sugar
Prepare the Custard
1
-
Infuse the Cream:
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. Remove from heat and let steep for 10 minutes. If using vanilla extract, add it after heating the cream.
-
Whisk Egg Yolks and Sugar:
- In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.
-
Combine the Mixtures:
- Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Strain the mixture through a fine sieve to remove any lumps or vanilla pod.
Bake the Custards
2
-
Prepare Ramekins:
- Divide the custard mixture evenly among 4 ramekins. Place the ramekins in a deep baking dish.
-
Add Water Bath:
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This ensures even cooking.
-
Bake:
- Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
-
Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Caramelize the Sugar
3
-
Sprinkle Sugar:
- Just before serving, evenly sprinkle 1-2 teaspoons of sugar over each custard.
-
Caramelize:
- Using a kitchen torch, melt the sugar until it turns golden and forms a crispy crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serving Suggestions
4
- Garnish:
- Top with fresh berries, a sprig of mint, or a light dusting of powdered sugar for an elegant finish.
- Serve Immediately:
- For the best texture, serve immediately after caramelizing the sugar to enjoy the crisp topping.
Pro Tips
5
- Control the Temperature: When caramelizing with a torch, keep it moving to avoid burning any spots.
- Make Ahead: The custards can be prepared a day in advance and caramelized just before serving.
- Extra Flavor: Experiment with flavors by adding citrus zest or a splash of liqueur (e.g., Grand Marnier) to the custard mixture.
Ingredients
For the Custard
2 cups heavy cream
1 vanilla bean (or 1 teaspoon vanilla extract)
5 large egg yolks
½ cup granulated sugar
For the Caramelized Topping
¼ cup granulated sugar
Directions
Prepare the Custard
1
-
Infuse the Cream:
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. Remove from heat and let steep for 10 minutes. If using vanilla extract, add it after heating the cream.
-
Whisk Egg Yolks and Sugar:
- In a medium bowl, whisk together the egg yolks and sugar until pale and creamy.
-
Combine the Mixtures:
- Gradually pour the warm cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs. Strain the mixture through a fine sieve to remove any lumps or vanilla pod.
Bake the Custards
2
-
Prepare Ramekins:
- Divide the custard mixture evenly among 4 ramekins. Place the ramekins in a deep baking dish.
-
Add Water Bath:
- Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This ensures even cooking.
-
Bake:
- Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
-
Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.
Caramelize the Sugar
3
-
Sprinkle Sugar:
- Just before serving, evenly sprinkle 1-2 teaspoons of sugar over each custard.
-
Caramelize:
- Using a kitchen torch, melt the sugar until it turns golden and forms a crispy crust. Alternatively, place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serving Suggestions
4
- Garnish:
- Top with fresh berries, a sprig of mint, or a light dusting of powdered sugar for an elegant finish.
- Serve Immediately:
- For the best texture, serve immediately after caramelizing the sugar to enjoy the crisp topping.
Pro Tips
5
- Control the Temperature: When caramelizing with a torch, keep it moving to avoid burning any spots.
- Make Ahead: The custards can be prepared a day in advance and caramelized just before serving.
- Extra Flavor: Experiment with flavors by adding citrus zest or a splash of liqueur (e.g., Grand Marnier) to the custard mixture.
Notes
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