Creme Brulee Recipe
Indulge in our classic Crème Brûlée, a velvety custard topped with a perfectly caramelized sugar crust that shatters at the touch of your spoon. Each bite reveals a rich, creamy texture infused with vanilla, creating a delightful contrast that will tantalize your taste buds. Finished with a delicate garnish, this timeless dessert is the perfect sweet ending to any meal.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream and the vanilla bean (split and scraped) over medium heat until just simmering. Remove from heat and let it steep for 15 minutes.
- 2
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
- 3
Combine and Strain
Gradually add the warm cream mixture to the egg yolk mixture, whisking continuously to prevent curdling. Strain the mixture through a fine mesh sieve into a measuring cup or bowl to remove any solids.
- 4
Prepare for Baking
Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and fill them with the cream mixture.
- 5
- 6
Cool and Chill
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 7
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar over the top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy crust. Alternatively, you can broil them in the oven for 1-2 minutes, watching closely to avoid burning.
- 8
Serve
Let the creme brulees sit for a minute to harden the sugar crust, then serve immediately.
