Crème brûlée is a timeless dessert that speaks the language of elegance and indulgence. With its luscious, velvety custard base and the irresistible crackle of caramelized sugar on top, this dish transforms a simple meal into a sophisticated experience. It’s a dessert that feels fancy but is surprisingly straightforward to make at home.
A Dessert with a Legacy
Originating from French cuisine, crème brûlée has long been a symbol of refined dining. Its name, meaning “burnt cream,” highlights its defining feature: a caramelized sugar crust that contrasts beautifully with the smooth custard underneath. This dessert is a delightful combination of textures and flavors that never fails to impress.
Bringing Crème Brûlée to Your Table
Creating crème brûlée in your kitchen allows you to infuse it with your personal touch. Whether it’s for a special occasion or just because you crave something sweet, this recipe guides you through every step of the process.
Ingredients:
For the Custard:
- 2 cups heavy cream
- 1 teaspoon pure vanilla extract (or 1 vanilla bean, split and scraped)
- 5 large egg yolks
- ½ cup granulated sugar
For the Topping:
- ¼ cup granulated sugar (for caramelizing)
Instructions:
Prepare the Custard Base:
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, gently heat the cream and vanilla over medium heat until it begins to steam. If using a vanilla bean, scrape the seeds into the cream and let the pod infuse the mixture, removing it afterward. Avoid boiling the cream to preserve its smooth texture.
Mix the Egg Yolks:
- In a separate bowl, whisk the egg yolks and sugar together until the mixture becomes pale and slightly thick.
- Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
Bake the Custard:
- Divide the custard mixture evenly among ramekins. Place them in a large baking dish.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
- Bake in the preheated oven for 30–40 minutes, or until the custards are just set. They should have a slight jiggle in the center when gently shaken.
Chill the Custard:
- Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set and develop their flavor.
Caramelize the Sugar:
- Sprinkle a thin, even layer of sugar over each custard.
- Using a kitchen torch, carefully melt the sugar until it forms a golden, crisp crust. If you don’t have a torch, place the ramekins under the broiler on high, watching closely to prevent burning.
Serve:
- Let the caramelized topping harden for 5 minutes. Serve immediately and enjoy the delicate crunch of the sugar with the creamy custard below.
A Sweet Finale
Crème brûlée is more than just dessert; it’s a culinary celebration. Its perfect blend of textures, from the glassy caramel top to the silky custard, creates an unforgettable dining moment. When you crack through the golden crust and savor the rich custard, you’ll understand why this dessert has been beloved for generations. Perfect for a romantic dinner, a festive celebration, or even a quiet night at home, crème brûlée is a classic that deserves a spot in your recipe repertoire.
Classic Crème Brûlée: Silky Custard with a Crunchy Caramelized Topping
Ingredients
- 1 teaspoon pure vanilla extract (or 1 vanilla bean)
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar (for topping)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla extract (or the seeds from the vanilla bean) over medium heat until just simmering. Remove from heat.
- In a bowl, whisk together the egg yolks, granulated sugar, and salt until well combined and slightly thickened.
- Slowly pour the hot cream into the egg mixture, whisking constantly to temper the eggs.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any lumps.
- Divide the custard mixture among four ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers are still slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or up to 2 days.
- Before serving, sprinkle a thin, even layer of brown sugar over the top of each custard.
- Using a kitchen torch, caramelize the sugar until it forms a crispy, golden crust. Allow to cool briefly before serving.
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