Crème Brûlée Recipe

Crème Brûlée is a timeless French dessert that combines silky-smooth vanilla custard with a crackly caramelized sugar topping. Perfect for dinner parties or a romantic evening, this elegant dish is surprisingly simple to make at home. With just a few ingredients, you can create a dessert that’s both luxurious and satisfying.

Equipment:

• Mixing bowls
• Whisk
• Fine mesh strainer
• Ramekins (4-6 depending on size)
• Baking dish
• Kitchen torch (or broiler)

Ingredients:

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar (plus extra for topping)
• Pinch of salt

Instructions:

1. Prepare the Custard Base:
   Preheat your oven to 325°F (160°C). In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. Remove from heat and let it steep for 10 minutes. Remove the vanilla pod before using.
2. Mix the Eggs and Sugar:
   In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
3. Combine:
   Slowly add the warm cream to the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Stir in vanilla extract if you didn’t use a vanilla bean.
4. Strain:
   Pour the mixture through a fine mesh strainer into another bowl to ensure a silky texture.
5. Bake:
   Divide the custard evenly among the ramekins. Place the ramekins in a baking dish and pour hot water into the dish, filling it halfway up the sides of the ramekins to create a water bath. Bake for 35-40 minutes or until the custards are set but still slightly jiggly in the center.
6. Chill:
   Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
7. Caramelize the Sugar:
   Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching carefully.
8. Serve:
   Let the sugar topping cool for a minute to harden before serving.

Presentation Ideas:

• Serve with fresh berries or a sprig of mint for added color and flavor.
• Dust a light layer of powdered sugar around the edges of the ramekins for a professional touch.

Tips:

• Be careful not to overbake the custard, as it will continue to set as it cools.
• Use superfine sugar for a smoother caramelized crust.
• Crème Brûlée can be made ahead of time, but caramelize the sugar just before serving for the best texture.

Crème Brûlée is the perfect dessert for anyone looking to impress with minimal effort. Its creamy, luxurious custard paired with the crackle of caramelized sugar creates an unforgettable experience. Try this classic recipe and bring a touch of French sophistication to your table!

Crème Brûlée Recipe

Indulge in the creamy, custardy delight of homemade Crème Brûlée. This classic French dessert is topped with a crisp caramelized sugar crust for the perfect finish.

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Equipment

• Mixing bowls
• Whisk
• Fine-mesh strainer
• Ramekins (4-6 depending on size)
• Baking dish
• Kitchen torch (or broiler)

Ingredients

  

• 2 cups heavy cream
• 1 vanilla bean or 1 teaspoon vanilla extract
• 5 large egg yolks
• 1/2 cup granulated sugar plus extra for topping
• Pinch of salt

Instructions

 

• Prepare the Custard Base:
• Preheat your oven to 325°F (160°C). In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. Remove from heat and let it steep for 10 minutes. Remove the vanilla pod before using.
• Mix the Eggs and Sugar:
• In a mixing bowl, whisk together the egg yolks, sugar, and salt until the mixture is pale and slightly thickened.
• Combine:
• Slowly add the warm cream to the egg mixture, whisking constantly to temper the eggs and prevent them from curdling. Stir in vanilla extract if you didn’t use a vanilla bean.
• Strain:
• Pour the mixture through a fine mesh strainer into another bowl to ensure a silky texture.
• Bake:
• Divide the custard evenly among the ramekins. Place the ramekins in a baking dish and pour hot water into the dish, filling it halfway up the sides of the ramekins to create a water bath. Bake for 35-40 minutes or until the custards are set but still slightly jiggly in the center.
• Chill:
• Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
• Caramelize the Sugar:
• Just before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching carefully.
• Serve:
• Let the sugar topping cool for a minute to harden before serving.