Decadent Crème Brûlée Recipe

Crème brûlée is a decadent French dessert known for its silky, custard-like base and a contrastingly crisp, caramelized sugar top. This rich custard is infused with the delicate aroma of vanilla, creating a luxurious experience with every spoonful. After being baked to a perfect set, the custard is chilled, allowing the flavors to meld together. Just before serving, a layer of sugar is torched or broiled until golden and glassy, providing a satisfying crack as you break through to the creamy layer below. The blend of textures—smooth and creamy with a crunchy top—makes crème brûlée an elegant and indulgent treat.

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Here’s a classic crème brûlée recipe that’s rich, creamy, and has a perfect caramelized sugar top:

Ingredients:

– 2 cups heavy cream

– 1 vanilla bean (or 1 tsp vanilla extract)

– 5 large egg yolks

– 1/2 cup granulated sugar (plus extra for topping)

– A pinch of salt

Instructions:

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

2. Prepare the Cream:

   – If using a vanilla bean, split it lengthwise and scrape out the seeds.

   – In a medium saucepan, combine the heavy cream, vanilla bean seeds (or vanilla extract), and the pod (if using).

   – Heat over medium heat until the cream starts to simmer. Do not let it boil.

   – Remove from heat, cover, and let it steep for about 15 minutes to infuse the vanilla flavor.

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3. Prepare the Custard:

   – In a medium bowl, whisk the egg yolks, 1/2 cup of sugar, and a pinch of salt until the mixture is pale and slightly thickened.

   – Gradually whisk the warm cream into the egg yolk mixture. Do this slowly to avoid cooking the eggs.

   – Strain the mixture through a fine-mesh sieve into another bowl to remove any cooked egg bits and the vanilla pod.

4. Bake the Custard:

   – Divide the custard mixture evenly among 6 small ramekins.

   – Place the ramekins in a baking dish, and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.

   – Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

   – Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least two hours, or overnight.

5. Caramelize the Sugar:

   – Just before serving, sprinkle a thin, even layer of granulated sugar over each custard.

   – Use a kitchen torch to melt and caramelize the sugar until it’s golden brown. If you don’t have a torch, place the ramekins under the broiler in your oven for one-two minutes, watching closely to avoid burning.

6. Serve:

   – Let the crème brûlée sit for a minute to allow the sugar to harden before serving.

Enjoy your creamy, crunchy, and delicious crème brûlée!