Crème Brûlée Recipe
Dessert classique français, riche et crémeux, avec une croûte de caramel croustillante.
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Ingredients
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Ingredients
Method
Instructions
Prepare the Cream Mixture
In a saucepan, heat the heavy cream and the split vanilla bean over medium heat until just boiling. Remove from heat and let it steep for 15 minutes.
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is pale and slightly thickened.
Combine Mixtures
Remove the vanilla bean from the cream. Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling.
Chill
Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy crust. Alternatively, broil in the oven for 1-2 minutes, watching carefully to prevent burning.
Serve
Allow the crème brûlée to sit for a minute after caramelizing, then serve immediately.