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Crème Brûlée

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A classic French dessert featuring a smooth vanilla custard topped with a crisp, caramelized sugar crust.

Ingredients

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  • 2 cups heavy cream
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup additional granulated sugar (for topping)

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. Simmer the heavy cream and split vanilla bean in a saucepan until it just starts to simmer, then let it steep for 15 minutes.
  3. Whisk together the egg yolks and 1/2 cup of granulated sugar until pale and thick.
  4. Combine the cream mixture with the egg mixture gradually while whisking constantly.
  5. Pour the custard mixture into ramekins.
  6. Set up the bain-marie by placing the ramekins in a baking dish and filling it halfway with hot water.
  7. Bake for 40-45 minutes or until just set with a slight jiggle in the center.
  8. Cool the ramekins, then refrigerate for at least 2 hours.
  9. Create a caramelized topping by sprinkling sugar on each custard and using a kitchen torch or broiler.

Notes

Strain the custard mixture before pouring into ramekins for an ultra-smooth texture. Avoid caramelizing the sugar until ready to serve.

Nutrition

Find it online: https://recypez.com/creme-brulee/

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