Description
Experience the elegance of Crème Brûlée, a classic French dessert featuring a velvety custard base and a crisp, caramelized sugar topping. Perfect for impressing guests, this delightful treat combines rich flavors and a satisfying texture.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Additional granulated sugar for caramelizing
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling. Stir occasionally to prevent the cream from scorching on the bottom.
- While the cream mixture is heating, in a separate bowl, whisk together the egg yolks, 3/4 cup of granulated sugar, vanilla extract, and salt. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture while continuously whisking. This process is called tempering and prevents the eggs from scrambling. Make sure to pour slowly and whisk vigorously.
- After all the cream has been incorporated, strain the mixture through a fine-mesh sieve into a large bowl or measuring cup. This step ensures a silky-smooth custard by removing any curdled bits of egg.
- Preheat your oven to 325°F (160°C).
- Prepare your ramekins (typically 6-ounce size works well). Place them in a large baking dish or roasting pan. You will need enough space to hold the ramekins without them touching each other.
- Once the custard is strained, carefully pour it into the prepared ramekins, filling each one about three-quarters full. Be careful not to overfill, as the custard will expand slightly while baking.
- After filling the ramekins, carefully pour hot water into the baking dish around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath (bain-marie) helps to cook the custard evenly and prevents it from cracking.
- Place the baking dish in the preheated oven and bake for 30-40 minutes. The custards are done when they are set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
- Once baked, carefully remove the baking dish from the oven. Use tongs or a spatula to remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
- After they have cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the flavors to meld and the custard to set completely.
- Once the custards are fully chilled, remove them from the refrigerator. Take off the plastic wrap and sprinkle a thin, even layer of granulated sugar over the top of each custard. Use about 1-2 teaspoons of sugar per ramekin, depending on your preference for sweetness.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion over the sugar until it melts and turns a deep golden brown. Be cautious not to burn the sugar; it should melt and bubble before forming a crisp crust.
- If you do not have a kitchen torch, you can place the ramekins under the broiler in your oven. Set the oven to broil and place the ramekins on a baking sheet. Broil for 1-3 minutes, keeping a close eye on them to prevent burning. Rotate the baking sheet if necessary to ensure even caramelization.
- Once the sugar has caramelized, remove the ramekins from the heat source and let them sit for a minute or two to allow the sugar to harden.
- To serve, use a spoon to gently tap the caramelized sugar crust, breaking it into shards. This will create a delightful contrast between the crunchy top and the creamy custard beneath.
Notes
- For best results, use high-quality vanilla extract for a richer flavor.
- Ensure the water bath is hot when placed in the oven to help the custard cook evenly.
- If you prefer a less sweet topping, adjust the amount of sugar used for caramelizing.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes