Creme Brûlée
28 August, 2024
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Creme brulee
Crème brûlée is a classic French dessert consisting of a rich, creamy custard base topped with a contrasting layer of hard caramelized sugar. The custard, made from cream, egg yolks, sugar, and vanilla, is typically baked in a water bath to achieve a silky texture. Before serving, a thin layer of sugar is sprinkled on top and caramelized with a torch or broiler to create a crisp, golden crust. This dessert is prized for its delightful contrast between the smooth, velvety custard and the brittle caramel topping, making it a sophisticated and indulgent treat.
Ingredients
- 2 cups 480ml heavy cream
- 1 vanilla bean or 2 teaspoons vanilla extract
- 5 large egg yolks
- 1/2 cup 100g granulated sugar
- 2 tablespoons brown sugar
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C).
Heat Cream:
- If using a vanilla bean, split it lengthwise and scrape out the seeds.
- In a medium saucepan, combine the heavy cream and vanilla bean seeds (or vanilla extract).
- Heat the mixture over medium heat until it just begins to simmer, then remove from heat and let it sit for a few minutes to infuse the vanilla flavor. If using a vanilla bean, remove it after infusing.
Mix Egg Yolks and Sugar:
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.
Combine Cream and Egg Mixture:
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Continue to whisk until well combined.
- Strain the Mixture: Pour the mixture through a fine-mesh sieve into a large bowl to remove any bits of cooked egg or vanilla bean.
- Pour into Ramekins: Divide the mixture evenly among 4-6 ramekins, filling them about 3/4 full.
Bake in Water Bath:
- Place the ramekins in a large baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Carefully transfer the baking dish to the preheated oven.
- Bake: Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Cool:
- Remove the ramekins from the water bath and let them cool to room temperature.
- Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the custard to fully set.
Caramelize the Sugar:
- Just before serving, evenly sprinkle a thin layer of brown sugar on top of each custard.
- Use a kitchen torch to caramelize the sugar until it forms a crisp, golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to prevent burning.
- Serve: Allow the caramelized sugar to harden for a minute, then serve immediately.
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