Crème Brûlée: The Ultimate Caramelized Delight
Elevate your dessert experience with our Crème Brûlée, a quintessentially sophisticated treat that blends creamy indulgence with a perfectly caramelized finish. This classic French dessert features a rich, velvety custard base, delicately flavored with vanilla and topped with a crisp, golden caramelized sugar layer. Each spoonful offers a delightful contrast between the silky smooth custard and the satisfying crunch of the brûléed top. Whether enjoyed as a grand finale to a special meal or as a luxurious treat to savor, our Crème Brûlée delivers a taste of elegance and decadence that will enchant your palate and leave you craving more.
- 2 cups • heavy cream
- 1 • vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 5 large • egg yolks
- 1/2 cup • granulated sugar, plus extra for caramelizing
- • Pinch of salt
Preheat Oven: Preheat the oven to 325°F (160°C).
Heat the Cream: In a saucepan, heat the cream and vanilla bean (or vanilla extract) over medium heat until it just begins to simmer. Remove from heat and let sit for 10 minutes. If using a vanilla bean, remove it now.
Prepare the Custard: In a bowl, whisk together the egg yolks, 1/2 cup sugar, and salt until pale and thick. Slowly add the warm cream to the egg mixture, whisking constantly until combined.
Bake the Custard: Pour the custard mixture into 4-6 ramekins. Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins. Bake for 35-40 minutes, or until the custards are set but still slightly jiggly in the center.
Chill the Custard: Remove the ramekins from the water bath and let cool to room temperature. Cover and refrigerate for at least 2 hours, or overnight.
Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it is golden and crisp.
Serve: Let the sugar cool and harden for a minute before serving.