Description
Create a restaurant-quality Crème Brûlée at home. This classic French dessert features a silky smooth custard base topped with a crisp, caramelized sugar crust. It’s simpler than you think!
Ingredients
Scale
- 6 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Arrange six 4-ounce ramekins in a baking dish.
- In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
- In a saucepan, heat the heavy cream, vanilla extract, and salt over medium heat until it just begins to simmer. Do not boil.
- Slowly temper the egg yolk mixture by gradually whisking about half of the hot cream into the yolks.
- Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir constantly over low heat until the custard thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.
- Strain the custard through a fine-mesh sieve into a clean bowl or pitcher.
- Pour the custard evenly into the prepared ramekins.
- Carefully pour hot water into the baking dish around the ramekins, reaching halfway up their sides.
- Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool completely on a wire rack. Then, cover and refrigerate for at least 2 hours, or until thoroughly chilled.
- Just before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
- Using a kitchen torch, caramelize the sugar until it forms a golden-brown, hard crust. Let it sit for a minute before serving.
Notes
- Make sure to temper the eggs slowly to prevent them from scrambling.
- Chilling the custards is crucial for the best texture.
- Practice with the kitchen torch on a small area before torching the entire top.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking and Torching
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: Approx. 350-400
- Sugar: Approx. 25-30g
- Sodium: Approx. 50mg
- Fat: Approx. 25-30g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 10-15g
- Trans Fat: Less than 1g
- Carbohydrates: Approx. 30-35g
- Fiber: 0g
- Protein: 5-7g
- Cholesterol: Approx. 200mg