Description
This classic and easy Crème Brûlée recipe boasts a rich, creamy custard base infused with vanilla and topped with a perfectly caramelized sugary crust. Baked in a water bath for a silky texture, this elegant dessert is simple to prepare and sure to impress.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy cream (500 ml)
- 4 egg yolks
- 1/3 cup sugar (80 g)
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
Topping
- Brown sugar (for the caramelized top)
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the custard.
- Heat Cream: Warm the heavy cream and vanilla extract together in a saucepan over medium heat, ensuring it does not boil. This helps infuse the vanilla flavor into the cream.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture is slightly pale and smooth, ensuring proper incorporation and texture.
- Combine Mixtures: Slowly pour the warm cream into the egg yolk mixture while stirring gently to temper the eggs and combine everything evenly.
- Fill Ramekins: Pour the custard mixture evenly into individual ramekins.
- Prepare Water Bath: Place the ramekins in a baking dish and carefully fill the dish with hot water halfway up the sides of the ramekins to create a water bath, which ensures gentle, even cooking.
- Bake: Bake the custards for 30–40 minutes until they are set but still slightly jiggly in the center, indicating a perfect creamy texture.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours to fully set the custard.
- Caramelize Topping: Before serving, sprinkle a thin, even layer of brown sugar on top of each custard. Caramelize the sugar using a kitchen torch or by placing under a broiler until the sugar forms a crispy, golden crust.
- Serve: Tap the hardened caramel layer gently with a spoon to crack the top and enjoy the delightful contrasting textures.
Notes
- Do not allow the cream to boil to avoid curdling and to maintain a smooth custard.
- Ensure the water bath water is hot but not boiling to gently cook the custard evenly.
- The custard is done when the edges are set but the center still jiggles slightly.
- Use a kitchen torch for best caramelization results; if unavailable, use the oven broiler carefully.
- For variations, try adding chocolate or strawberry flavors for a different taste experience.
