Crème Brûlée
A classic dessert featuring a silky custard base topped with a crackly caramel layer, perfect for impressing guests or enjoying at home.
Ingredients
Custard Base
- 2 cups heavy cream For rich, velvety texture. Avoid light cream.
- 4 large egg yolks Fresh yolks give the smoothest custard.
- 1/2 cup granulated sugar To sweeten the custard and caramelize on top.
- 1 teaspoon vanilla extract For aroma.
- 1 pinch salt To balance the sweetness.
Topping
- 2 tablespoons granulated sugar For caramelizing on top.
Instructions
Preparation
- Preheat your oven to 325°F (165°C).
- In a small saucepan, warm the heavy cream with vanilla until steamy.
- In a mixing bowl, whisk together the egg yolks and sugar until pale.
- Slowly add the warm cream mixture to the egg yolk mixture while whisking constantly.
- If using, strain the mixture through a fine mesh strainer into ramekins.
Baking
- Place the ramekins in a baking pan and pour hot water into the pan halfway up the sides of the ramekins.
- Bake in the preheated oven until the centers jiggle slightly, about 30-40 minutes.
Chilling and Caramelizing
- Remove the ramekins from the water bath and let cool at room temperature.
- Chill in the refrigerator for at least 2 hours, preferably overnight.
- Before serving, sprinkle an even layer of granulated sugar over the tops.
- Use a kitchen torch or broiler to caramelize the sugar until it is glassy and amber. Allow to set for 2 minutes.
Notes
For variations, infuse the cream with flavors such as rosemary, orange zest, or espresso. For a dairy-free option, use coconut cream. Ensure the custards chill thoroughly for a clean crack when torched.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 22gProtein: 4gFat: 25gSaturated Fat: 15gSodium: 50mgSugar: 18g
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