Champagne Crème Brûlée Recipe

Directions

1. 1

   Prepare the Oven

   Preheat your oven to 325°F (160°C).

2. 2

   Heat the Cream

   In a saucepan, combine the heavy cream and champagne. Heat over medium heat until just simmering, then remove from heat.

3. 3

   Mix the Egg Yolks

   In a large bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and thick.

4. 4

   Combine Mixtures

   Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly to prevent curdling.

5. 5

   Strain the Mixture

   Strain the custard through a fine mesh sieve into a clean bowl to ensure a smooth texture.

6. 6

   Prepare Ramekins

   Place ramekins in a baking dish and fill each ramekin with the custard mixture. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.

7. 7

   Bake

   Bake in the preheated oven for about 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

8. 8

   Cool and Chill

   Remove the ramekins from the water bath, let them cool to room temperature, then refrigerate for at least 4 hours or overnight.

9. 9

   Caramelize the Sugar

   Before serving, sprinkle about 1 tablespoon of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until golden and crispy. Alternatively, broil in the oven for a minute or two, watching closely to prevent burning.

10. 10

    Serve

    Allow the caramelized sugar to cool for a minute before serving. Enjoy your Champagne Crème Brûlée!