Crème Brûlée (gf) Recipe
Silky custard perfumed with orange flower water and zest, topped with a crackling caramelized sugar crust.
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Ingredients
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Custard
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 325°F (160°C).
- 2
Heat the Cream
In a medium saucepan, heat the heavy cream over medium heat until it starts to steam, but do not let it boil.
- 3
Mix Egg Yolks and Sugar
In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined and slightly pale in color.
- 4
Combine Mixtures
Slowly pour the heated cream into the egg yolk mixture while continuously whisking to prevent curdling. Add the orange flower water, orange zest, vanilla extract, and a pinch of salt. Mix until smooth.
- 5
Strain the Custard
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits.
- 6
- 7
Water Bath
Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins to create a water bath.
- 8
Bake
Bake in the preheated oven for 30-35 minutes, or until the custard is set but still slightly jiggly in the center.
- 9
Cool and Refrigerate
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight.
- 10
Caramelize the Sugar
When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust. Alternatively, you can place them under a broiler for 1-2 minutes, watching carefully to avoid burning.
- 11
Serve
Let the caramelized sugar cool for a minute before serving. Enjoy your delicious crème brûlée!