Crème Brûlée

Description

Crème Brûlée is the epitome of luxury in a dessert. This French classic features a rich and velvety vanilla custard base, topped with a thin layer of crunchy caramelized sugar. The contrast between the creamy custard and the crispy top is simply irresistible. It’s perfect for dinner parties, holidays, or any time you want to treat yourself to a decadent dessert.

Ingredients

For the Custard:

2 cups (480ml) heavy cream
1 vanilla bean (or 1 tbsp vanilla extract)
5 large egg yolks
½ cup (100g) granulated sugar
¼ cup (50g) brown sugar (optional, for flavor depth)
Pinch of salt

For the Caramelized Top:

¼ cup (50g) granulated sugar (for topping)

Instructions

Step 1: Prepare the Custard

Preheat the oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream and vanilla bean (split and scraped) over medium heat until just simmering. If using vanilla extract, you’ll add it later. Stir occasionally to avoid burning.
Once the cream is simmering, remove from heat and let it cool for a few minutes. Remove the vanilla bean and scrape out the seeds, adding them back into the cream mixture. (If using vanilla extract, stir it in now.)
In a separate bowl, whisk together the egg yolks, granulated sugar, brown sugar, and a pinch of salt until well combined and smooth.
Gradually pour the warm cream into the egg mixture while constantly whisking (this prevents the eggs from curdling). Continue to whisk until smooth and well combined.

Step 2: Bake the Custard

Pour the custard mixture into 4-6 ramekins (depending on size).
Place the ramekins in a baking dish or roasting pan and add hot water to the pan until it reaches halfway up the sides of the ramekins (this is called a water bath).
Bake for 40-45 minutes, or until the custard is set but still slightly wobbly in the center. A toothpick inserted should come out clean.
Remove the ramekins from the water bath and allow them to cool to room temperature. Refrigerate for at least 2 hours or overnight to fully set.

Step 3: Caramelize the Sugar Top

Once the custards have chilled, sprinkle a thin, even layer of granulated sugar over the top of each one.
Using a kitchen torch, carefully melt and caramelize the sugar until golden and crispy. Move the flame in a circular motion to ensure even caramelization.
If you don’t have a torch, place the ramekins under a broiler set to high for 1-2 minutes, keeping a close eye to avoid burning.

Step 4: Serve and Enjoy

Allow the Crème Brûlée to sit for a minute or two to let the sugar cool and harden. Serve immediately and enjoy the perfect contrast of creamy custard and crispy sugar top!

Nutrition (Per Serving – Approximate)

Calories: 380
Protein: 6g
Carbohydrates: 30g
Fat: 28g
Sugar: 25g
Fiber: 0g

Tips & Variations

Vanilla Bean vs Extract: Vanilla bean gives the custard a richer, more aromatic flavor, but vanilla extract works just fine if you’re short on time.
Make Ahead: Crème Brûlée can be made a day or two in advance, so it’s a great dessert for entertaining.
Caramelization Tip: When using a kitchen torch, be sure to keep the flame moving so the sugar doesn’t burn in one spot.
Flavor Variations: Try infusing the cream with different flavors like espresso, orange zest, or cinnamon for a unique twist.

Saving & Storage

Refrigeration: Store leftover Crème Brûlée in the fridge for up to 2-3 days. However, the sugar top should be caramelized just before serving.
Freezing: You can freeze the custards (without the sugar topping) for up to 1 month. Thaw in the fridge overnight and caramelize the top just before serving.