Crème Brûlée Recipe
choose your flavor: vanilla, chocolate, guava, strawberry
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Ingredients
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Base Ingredients
Flavoring Options
Topping
Method
Preparation of the Custard
Heat the Cream
In a saucepan, heat the heavy cream over medium heat until it is just about to simmer. Remove from heat and let cool slightly.
Whisk Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
Combine Mixtures
Slowly pour the warm cream into the egg yolk mixture while whisking continuously to prevent curdling. If using chocolate, melt it and mix it in at this stage. Add the vanilla extract or chosen flavoring (guava or strawberry puree).
Baking
Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
Bake
Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool.
Chilling & Serving
Cool and Chill
Once cooled to room temperature, cover the ramekins with plastic wrap and refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Before serving, sprinkle 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to avoid burning.
Serve
Let the crème brûlée sit for a minute to allow the sugar to harden, then serve immediately.