🔀 Required Time:
Prep Time: 15 minutes Total Time: 1 hour 30 minutes
🔀 Ingredients:
- 2 cups heavy cream
- 5 egg yolks
- 1/2 cup granulated sugar
- 1 vanilla bean or 1 tsp vanilla extract
- 1/4 cup brown sugar
🔀 Instructions:
Preheat oven to 325°F (165°C).
In a saucepan, heat the heavy cream and vanilla over medium heat until it begins to steam. Do not let it boil.
In a mixing bowl, whisk together the egg yolks and granulated sugar until they become light and fluffy.
Slowly pour the hot cream mixture into the egg mixture, whisking continuously.
Pour the mixture into 4-6 ramekins or custard cups.
Place the ramekins into a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the oven for 40-45 minutes, or until the custard is set but still slightly jiggly in the middle.
Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and chill in the refrigerator for at least 30 minutes or up to 2 days.
Just before serving, sprinkle brown sugar on top of the chilled custards.
Using a kitchen torch, caramelize the sugar until it forms a golden brown crust.
Serve immediately and enjoy!
🔀 Key Points:
- Crème brûlée is a classic French dessert that's simple to make and always impresses.
- The combination of creamy custard and a crunchy caramelized sugar topping creates a perfect contrast of textures and flavors.
- This recipe uses basic ingredients and requires minimal effort, making it a perfect dessert for any occasion.
🔀 Tips:
- Make sure to heat the cream and vanilla slowly, as overheating can cause it to curdle.
- When baking the custards, be sure to check them regularly as they can easily overcook and curdle as well.
- When caramelizing the sugar, make sure to use a kitchen torch instead of the broiler to avoid overcooking the custard.
In conclusion, this crème brûlée recipe is a delicious and impressive dessert that's perfect for any occasion. Enjoy the creamy, velvety custard and the crunchy, caramelized sugar topping with every bite.