Introduction
Crème Brûlée is a classic French dessert known for its rich, velvety custard base made with cream, egg yolks, and vanilla. What makes it unique is the crisp caramelized sugar crust on top, which is torched just before serving. The contrast between the smooth custard and crunchy sugar makes this dessert an elegant and indulgent treat, often served in fine dining settings but also surprisingly easy to make at home.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar
- 1 vanilla bean (or 1 tsp pure vanilla extract)
- Pinch of salt
- 4 tbsp granulated sugar (for topping)
Instructions
-
Prepare the custard base:
- Preheat the oven to 325°F (160°C). Split the vanilla bean lengthwise and scrape the seeds into a medium saucepan. Add the heavy cream and heat over medium heat until just simmering. Remove from heat and allow the vanilla to infuse for 10 minutes. If using vanilla extract, add it later when mixing with the egg yolks.
-
Whisk the egg yolks and sugar:
- In a mixing bowl, whisk the egg yolks and ½ cup sugar together until pale and thick. Slowly pour the warm cream into the egg mixture, whisking constantly to avoid scrambling the eggs. Add a pinch of salt and vanilla extract if using.
-
Strain and portion the custard:
- Strain the custard mixture through a fine sieve to remove any solids or curdled bits. Divide the mixture evenly among 4 ramekins, filling each about three-quarters full.
-
Bake the custards in a water bath:
- Place the filled ramekins in a deep baking dish. Carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
-
Chill the custards:
- Remove the ramekins from the water bath and let them cool at room temperature for 15-20 minutes. Then refrigerate for at least 2 hours, or overnight, to fully set.
-
Caramelize the sugar topping:
- Just before serving, sprinkle 1 tablespoon of sugar evenly over each chilled custard. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. If you don’t have a torch, place the ramekins under the broiler for 1-2 minutes, watching carefully to avoid burning.
Health Notes
- Crème Brûlée is high in fat and cholesterol due to the cream and egg yolks, so it should be enjoyed as an occasional indulgence. It is a rich dessert best suited for special occasions.
Serving Suggestions
- Crème Brûlée is best served immediately after caramelizing the sugar to maintain the contrast between the crisp topping and creamy custard. It pairs well with fresh berries or a dollop of whipped cream for added elegance.
Tips
- Water bath baking: Baking the custards in a water bath helps them cook evenly and prevents the eggs from curdling.
- Torching the sugar: A kitchen torch works best for achieving the perfect caramelized sugar topping. Move the torch in a circular motion to melt the sugar evenly.
- Infusing flavors: Experiment with different flavors by adding citrus zest, cinnamon, or espresso powder to the cream for variations on the classic vanilla flavor.
