Description
Smooth French classic creme brulee delights dessert enthusiasts with its rich custard base and caramelized sugar topping. Delicate cream and vanilla create an elegant finale that elevates dinner parties and special occasions.
Ingredients
Scale
- 4 large egg yolks
- 1 ¾ cups (414 ml) heavy cream
- ¼ cup (50 g) sugar
- 4 tsps (20 g) sugar (for topping)
- 1 tsp (5 ml) vanilla extract
- 1 vanilla bean seeds (alternative to vanilla extract)
Instructions
- Preparation: Preheat oven to 300°F (149°C) and arrange ramekins in a large baking pan. Boil water for the water bath technique.
- Cream Infusion: Gently heat cream with vanilla bean seeds in a saucepan until it reaches a soft simmer. Remove from heat and let cool for 5-10 minutes.
- Egg Mixture: Whisk egg yolks with sugar until pale and thoroughly combined. Gradually temper the egg mixture by slowly adding warm cream while continuously whisking to create a smooth custard base.
- Flavor Enhancement: Stir in vanilla extract if not using vanilla bean. Strain the custard through a fine-mesh sieve to ensure a silky, lump-free texture.
- Baking Process: Pour custard evenly into ramekins, then add hot water to the baking pan until it reaches halfway up the ramekin sides. Bake for 40-55 minutes, watching for a slight center jiggle that indicates perfect custard consistency.
- Cooling and Chilling: Remove from oven and cool at room temperature for 30 minutes. Refrigerate for a minimum of 3 hours to completely chill the dessert.
- Caramelization: Before serving, sprinkle sugar evenly across each custard surface. Use a culinary torch to caramelize the sugar, moving slowly and maintaining a consistent distance until it transforms into a golden-brown, crisp layer.
- Serving: Allow the caramelized sugar to set for 1-2 minutes, creating a delightful crackable crust before presenting the dessert.
Notes
- Temperature Control: Precise oven heat ensures creamy, smooth custard without overcooking or curdling.
- Water Bath Technique: Gentle, even heating prevents cracking and maintains delicate custard texture.
- Tempering Trick: Slowly incorporating warm cream prevents scrambling egg yolks, creating silky-smooth consistency.
- Caramelization Precision: Torch sugar evenly at consistent distance to achieve perfect golden-brown crisp layer without burning.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking, Boiling, Simmering, Broiling
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 323
- Sugar: 15 g
- Sodium: 38 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 186 mg