If you’re a dessert lover, you’ve probably heard of crème brûlée – the luxurious French custard dessert with a crisp, caramelized sugar topping that’s sure to make your taste buds dance with delight. This heavenly treat is the epitome of indulgence, combining the richness of creamy custard with the satisfying crunch of burnt sugar.
Crème brûlée is a dessert that’s been enjoyed for centuries, and it’s easy to see why. With its velvety texture and the perfect balance of sweetness and bitterness, it’s a dessert that’s both sophisticated and comforting. Whether you’re a seasoned chef or a novice in the kitchen, this recipe will guide you through the process of creating a crème brûlée that’s sure to impress.
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar, plus extra for caramelizing
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
Instructions:
- Preheat your oven to 325°F (165°C).
- In a saucepan, combine the heavy cream and vanilla bean. Heat the mixture over medium heat until it just begins to simmer. Remove from heat, cover, and let sit for 30 minutes to allow the vanilla flavor to infuse the cream.
- In a separate bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is pale yellow and thick.
- Remove the vanilla bean from the cream mixture. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Strain the custard mixture through a fine-mesh sieve to remove any bits of cooked egg.
- Pour the custard into ramekins or shallow baking dishes, filling them almost to the top.
- Place the ramekins in a large baking dish and pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a water bath that will help the custards bake evenly.
- Bake for 30-40 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let cool completely on a wire rack.
- Once cooled, sprinkle the tops of the custards with an even layer of granulated sugar.
- Using a kitchen torch, caramelize the sugar topping by moving the flame in a circular motion until the sugar has melted and turned a deep amber color.
- Refrigerate the crème brûlées for at least 2 hours before serving to allow the custard to set and the sugar topping to harden.
