Description
Crème Brûlée is a classic French dessert known for its rich, creamy custard base topped with a crunchy caramelized sugar crust. With a hint of vanilla, this delicate and indulgent treat is perfect for any occasion.
Ingredients
Scale
- 4 cups Heavy Cream (divided)
- 1 Vanilla Bean (scraped) or 2 teaspoons vanilla extract or vanilla bean paste
- 3/4 cup Sugar (plus more for topping)
- 9 large Egg Yolks
- Pinch of Salt
Instructions
- Preheat the oven to 325°F (165°C). Place 4-6 ramekins in a baking dish.
- In a saucepan, heat 3 cups of heavy cream over medium heat until hot but not boiling. Add the vanilla bean or vanilla extract and let it infuse for a few minutes. Remove from heat.
- In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture is light and smooth.
- Gradually pour the hot cream into the egg mixture while whisking constantly to prevent curdling.
- Once fully combined, strain the custard mixture through a fine mesh sieve to remove any curdled bits or vanilla pod remnants.
- Pour the custard into the prepared ramekins. Carefully fill the baking dish with hot water to create a water bath that comes halfway up the sides of the ramekins.
- Bake for 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until chilled.
- Just before serving, sprinkle a thin layer of sugar over the custard and caramelize it with a kitchen torch until golden and crispy.
Notes
- Ensure the custard is not overcooked, as it should remain creamy and smooth.
- If you don’t have a kitchen torch, you can caramelize the sugar under the broiler for 2-3 minutes.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French