Crème Brûlée is a classic French dessert, renowned for its rich, creamy custard base topped with a crisp, caramelized sugar crust. Its smooth texture and contrast between creamy interior and crunchy top make it an indulgent, elegant treat for dinner parties, holidays, or special occasions.
Ingredients
- 4 cups (960ml) heavy cream
- 1 vanilla bean or 2 teaspoons vanilla extract
- 8 large egg yolks
- ¾ cup (150g) granulated sugar, plus extra for topping
- Pinch of salt
Instructions
- Prepare custard base
Preheat oven to 325°F (160°C). Pour cream into a saucepan. If using a vanilla bean, split and scrape seeds into cream. Heat over medium heat until just below boiling, then remove from heat and let infuse for 10 minutes. - Mix eggs and sugar
In a bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened. Slowly pour warm cream into egg mixture while whisking continuously to temper eggs. Strain through a fine mesh sieve to remove any cooked egg bits. - Bake custards
Divide mixture among ramekins. Place ramekins in a large baking dish and add hot water to come halfway up the sides. Bake 40–45 minutes until custard is set but still slightly wobbly in the center. - Chill
Remove ramekins from water bath and cool to room temperature. Refrigerate at least 2 hours, preferably overnight. - Caramelize sugar
Just before serving, sprinkle a thin layer of sugar over custard and caramelize using a kitchen torch or broiler until golden and crisp.
Tips for Crème Brûlée
- Use fresh, high-quality cream and eggs for best flavor.
- Avoid overheating cream to prevent scrambling eggs.
- Ensure even sugar layer for perfect caramelization.
Uses for Crème Brûlée
Serve as an elegant dessert for dinner parties, romantic meals, or holidays. Garnish with berries, mint, or chocolate shavings. Can be made ahead and torched just before serving.
