Description
Crème brûlée, meaning 'burnt cream' in French, is a classic French dessert consisting of a rich custard topped with a caramelized sugar crust. The secret to its success lies in the quality of ingredients and precise techniques that bring out its signature creamy texture and crisp topping.
Ingredients
cups heavy cream
egg yolks
/2 cup superfine sugar
teaspoon vanilla bean paste or 1 vanilla bea
Extra sugar for caramelizing
Instructions
- Preheat the oven to 300°F (150°C)
- In a saucepan, heat the heavy cream with vanilla until simmering. Remove from heat and let steep for 15 minutes
- In a bowl, whisk the egg yolks and sugar together until pale and slightly thick
- Gradually add the warm cream to the egg mixture while whisking gently
- Strain the mixture through a fine sieve into a measuring cup to remove any solids
- Pour the custard into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins
- Bake for 30-40 minutes until the centers are slightly jiggly but set
- Remove the ramekins from the water bath and cool at room temperature before refrigerating for at least 4 hours
- Sprinkle an even layer of superfine sugar over each custard and use a kitchen torch to caramelize the sugar until it forms a crisp, glass-like top
Notes
Ensure that the custard cools completely before sprinkling sugar and caramelizing.
Avoid using brown sugar for the topping as it can lead to a sticky texture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 50 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 210 mg