Crème Brûlée Recipe
Delicate, silken and sinfully rich dessert which blends the cool velvet of custard with a crisp caramelized top.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the oven
Preheat your oven to 325°F (160°C).
- 2
Heat the cream
In a saucepan over medium heat, combine the heavy cream and salt. Heat until just about to simmer, then remove from heat.
- 3
Mix the egg yolks
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 4
Combine mixtures
Slowly pour the hot cream into the egg mixture while whisking continuously to temper the eggs. Stir in the vanilla extract.
- 5
Strain the mixture
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
- 6
Fill the ramekins
Divide the custard mixture among 4 to 6 ramekins, depending on size.
- 7
- 8
Cool and chill
Remove the ramekins from the water bath and allow them to cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 2 days.
- 9
Caramelize the top
Before serving, sprinkle a thin layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it is golden and crispy. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
- 10
Serve
Allow the caramelized sugar to cool slightly before serving. Enjoy your Crème Brûlée!
