Créme Brulee Recipe
Indulge in our classic Crème Brûlée, a velvety custard dessert topped with a perfectly caramelized sugar crust. Each spoonful offers a delightful contrast between the creamy richness and the satisfying crunch, finished with a hint of vanilla that dances on your palate. A timeless treat that promises to transport you to a world of sweet bliss with every bite.
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Cream Mixture
In a medium saucepan, combine the heavy cream and half of the granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the cream mixture, adding the pod as well. Heat over medium heat until the mixture is hot but not boiling.
- 2
Whisk Egg Yolks
In a mixing bowl, whisk together the egg yolks, remaining granulated sugar, and a pinch of salt until the mixture is pale and thick.
- 3
Combine Mixtures
Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to temper the eggs. Remove the vanilla pod.
- 4
- 5
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.
- 6
Caramelize the Sugar
Before serving, sprinkle a thin layer of brown sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it melts and forms a crispy crust. Alternatively, place under a broiler for a few minutes, watching closely to avoid burning.
- 7
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your homemade crème brûlée!
