A layer of crunchy caramel covers a rich, creamy custard in the traditional French delicacy known as crème brûlée. This sophisticated and decadent dessert is ideal for special events or any time you want to spoil yourself with something genuinely opulent. You can make this dessert at home that tastes like it was at a restaurant with a few basic ingredients. 🍮
Ingredients
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- Pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Prepare the Cream:
- Pour the heavy cream into a medium saucepan. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the seeds and the bean to the cream. (If using vanilla extract, add it later.) Heat the cream over medium heat until it just begins to simmer. Remove from heat and let it steep for 10-15 minutes to infuse the vanilla flavor. Remove the vanilla bean.
- Mix the Egg Yolks and Sugar:
- In a medium bowl, whisk together the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until the mixture becomes pale and thick.
- Temper the Egg Mixture:
- Gradually whisk the hot cream into the egg yolk mixture, adding a little at a time to avoid cooking the eggs. Continue until all the cream is incorporated. (If using vanilla extract, add it now.)
- Strain the Mixture:
- Strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a spout to remove any cooked egg bits and ensure a smooth custard.
- Fill the Ramekins:
- Place 6-8 ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins.
- Create a Water Bath:
- Carefully pour hot water into the baking dish around the ramekins, filling it until the water reaches halfway up the sides of the ramekins. This water bath will help the custard cook evenly.
- Bake:
- Carefully transfer the baking dish to the preheated oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and Chill:
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or until thoroughly chilled.
- Caramelize the Sugar:
- When ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden brown, crispy top. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching carefully to avoid burning.
- Serve:
- Let the caramelized sugar cool for a minute to harden, then serve immediately.
Tips for the Best Crème Brûlée
- Vanilla: Using a vanilla bean provides the best flavor, but pure vanilla extract works well too.
- Tempering: Be sure to add the hot cream to the egg mixture gradually to prevent curdling.
- Caramelizing: Use a kitchen torch for the best results, as it gives you more control over the caramelization process.
A classic delicacy, crème brûlée dazzles with the contrast of its crispy caramelized sugar and velvety custard. This is a simple recipe that produces a sophisticated and delectable dessert. Savor this traditional French dessert with loved ones on a genuinely exceptional occasion. 🍮