Creme Brulee
This Creme Brulee Recipe is your ticket to a perfect French dessert! With a velvety custard and a crackling caramel top, it’s easier than you think to make. Get ready to impress with this timeless classic!
Ingredients
- 2 cups of heavy cream
- 1 vanilla bean or 1 tablespoon of vanilla extract
- 5 large egg yolks
- ½ cup of sugar
- Pinch of salt
- 2 tablespoons of sugar for the caramelized top
Instructions
Prepare the Custard Base
- Preheat your oven to 325°F (163°C).
- In a saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until it’s hot but not boiling. Remove from heat.
- In a bowl, whisk together the egg yolks, sugar, and a pinch of salt until well combined.
- Slowly pour the hot cream mixture into the egg mixture, whisking continuously. This process is called tempering and prevents the eggs from curdling.
Bake in a Water Bath (Bain-Marie)
- Pour the custard into ramekins, filling them almost to the top.
- Place the ramekins in a deep baking dish and pour hot water around the ramekins until it reaches halfway up their sides.
- Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center.
Chill Before Serving
- Let the ramekins cool to room temperature, then cover them with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar Topping
- Just before serving, sprinkle an even layer of sugar over the custard.
- Using a kitchen torch, gently heat the sugar until it melts and forms a crisp, golden layer. Alternatively, you can broil it in the oven for about 2 minutes, but a torch gives more control.
Notes
- Don’t overcook the custard: The custard should be creamy, not scrambled! Bake it gently in a water bath to ensure it cooks evenly.
- Don’t skip the water bath: This ensures a slow, even cook. Without it, the custard could separate or cook too quickly.
- Avoid burning the sugar: Caramelize the sugar slowly with a torch for the best results. If using a broiler, watch carefully to prevent burning.