Crème Brûlée

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WHAT'S SPECIAL
This classic French delicacy, with its velvety custard base and the crisp caramelized sugar on top, is a symphony of textures and flavors.

Crème Brûlée

Let's create a dessert that transcends the ordinary, a Crème Brûlée that's sure to be the crowning glory of your sweet repertoire - a dessert that marries simplicity with sophistication.
Prep Time 15 minutes
Resting time 15 minutes
Course Dessert
Cuisine French
Servings 6

Equipment

  • 1 saucepan
  • 2 bowl
  • 6 ramekins
  • 1 deep baking dish
  • 1 fine-mesh sieve
  • 1 kitchen torch

Ingredients
  

  • 2 cups heavy cream
  • cup milk
  • 1 vanilla bean (or 2 tsp of vanilla extract)
  • 6 egg yolks
  • ½ cup granulated sugar (110 g) - 3⅞ oz + extra for caramelizing

Instructions
 

  • Preheat the oven: preheat your oven to 325°F (160°C).
  • Prepare the Custard Base: in a saucepan, heat the heavy cream and milk over medium heat until it's just about to boil. If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod. If using vanilla extract, add it directly to the cream.
  • Infuse the cream: allow the cream to sit off the heat for about 15 minutes to let the vanilla infuse.
  • Whisk egg yolks and sugar: in a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
  • Temper the eggs: Gradually pour the infused cream into the egg mixture, whisking continuously to temper the eggs. Remove the vanilla pod if used.
  • Strain the mixture: strain the custard mixture through a fine-mesh sieve into a pouring jug or bowl to ensure a smooth texture.
  • Prepare the ramekins: arrange your ramekins in a deep baking dish. Pour the custard mixture into the ramekins, dividing it equally.
  • Create a water bath: pour hot water into the baking dish, coming halfway up the sides of the ramekins. This creates a gentle, even cooking environment.
  • Bake the custard: carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes or until the custard is set around the edges but slightly wobbly in the center.
  • Chill: remove the ramekins from the water bath and let them cool. Refrigerate for at least 4 hours or overnight until fully chilled.
  • Caramelize the sugar: just before serving, sprinkle a thin, even layer of granulated sugar over the custard. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust. Alternatively, place the ramekins under a preheated broiler for a few minutes.
  • Serve and enjoy: allow the caramelized sugar to cool and harden slightly before serving. The contrast between the crackly sugar top and the creamy custard underneath is the hallmark of a perfect Crème Brûlée.

Notes

  • Experiment with flavored sugars, like vanilla-infused sugar, for an extra layer of aroma.
  • Ensure the custard is thoroughly chilled before caramelizing the sugar to achieve the ideal texture contrast.
Keyword French dessert

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