Creme Brulee Recipe

Crème brûlée, a timeless dessert that epitomizes sophistication and indulgence, is a favorite among dessert enthusiasts. This French classic, known for its creamy custard base and contrastingly crisp caramelized sugar topping, is surprisingly simple to make at home. Here’s how you can create this luxurious dessert in your kitchen.

Ingredients

For the Custard:

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar

For the Caramelized Topping:

• 1/4 cup granulated sugar

Instructions

Step 1: Prepare the Custard Base

1. Preheat your oven to 325°F (160°C).
2. Infuse the cream: In a medium saucepan, pour the heavy cream. If you’re using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. Heat the mixture over medium heat until it begins to simmer, then remove from heat. Let it sit for 10-15 minutes to infuse the vanilla flavor. If you’re using vanilla extract, add it after the cream has been heated.
3. Whisk the egg yolks and sugar: In a mixing bowl, whisk the egg yolks and 1/2 cup of sugar together until the mixture is pale and slightly thickened.
4. Temper the eggs: Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.

Step 2: Bake the Custard

5. Strain the mixture: Pour the custard mixture through a fine-mesh sieve into another bowl to remove the vanilla bean pod and any cooked egg bits.
6. Pour into ramekins: Place 6-8 ramekins in a baking dish. Pour the strained custard mixture evenly into the ramekins.
7. Create a water bath: Pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins. This water bath ensures gentle and even cooking.
8. Bake: Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

Step 3: Chill the Custard

9. Cool and chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.

Step 4: Caramelize the Sugar Topping

10. Prepare the topping: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard.
11. Caramelize the sugar: Using a kitchen torch, melt the sugar by moving the flame evenly over the surface until it forms a crisp, golden-brown layer. If you don’t have a torch, you can place the ramekins under a broiler, but watch them closely to avoid burning.

Tips for the Perfect Crème Brûlée

• Use fresh ingredients: Fresh cream, high-quality vanilla, and fresh eggs make a noticeable difference.
• Avoid overcooking: The custards should still be slightly jiggly in the center when you remove them from the oven. They will continue to set as they cool.
• Thin sugar layer: A thin, even layer of sugar ensures a perfect caramelized top without burning.

Variations

• Flavored Crème Brûlée: Experiment with different flavors by infusing the cream with citrus zest, coffee, or spices like cinnamon and cardamom.
• Chocolate Crème Brûlée: Add melted chocolate to the custard mixture for a decadent twist.

Crème brûlée is more than just a dessert; it’s an experience of textures and flavors that delight the senses. With this recipe, you can bring the elegance of this classic French treat to your table, impressing guests and family alike. Enjoy the delightful contrast of creamy custard and crunchy caramelized sugar with every spoonful!