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.
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.
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!
