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Classic Crème Brûlée

Classic Crème Brûlée
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Get ready to dive into a world of creamy, dreamy delight with this Classic Crème Brûlée recipe! Perfect for impressing your dinner guests or simply indulging in a little self-love. Break through that crispy caramelized top and enjoy the smooth custard beneath.

Ingredients

Scale
  • For the Custard:
    • 2 cups heavy cream
    • 1 vanilla bean (sliced open and seeds scraped)
    • 5 large egg yolks
    • 1/2 cup granulated sugar
    • A pinch of salt
  • For the Topping:
    • 1/4 cup granulated sugar

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (160°C) and line a baking dish with a towel to snugly cradle your ramekins.

Step 2: Heat the Cream

In a saucepan, gently heat the heavy cream and the sliced open vanilla bean (with its seeds) over medium heat. Remove just before it boils and let it steep for about 15 minutes.

Step 3: Prepare the Egg Mixture

In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture is smooth and pale.

Step 4: Combine Cream and Egg Mixture

Slowly pour the warm vanilla cream into the egg mixture, whisking continuously to prevent scrambling.

Step 5: Strain and Prepare Ramekins

Strain this velvety blend into ramekins. Place the ramekins in your prepared baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins.

Step 6: Bake the Custards

Carefully transfer the baking dish to the oven and bake for 35-40 minutes, until the custards are set but still wiggly in the center.

Step 7: Chill the Custards

Remove from the oven and chill in the fridge for at least 2 hours, or overnight.

Step 8: Caramelize the Sugar

Sprinkle a thin layer of granulated sugar on top of each custard. Use a torch or broiler to caramelize the sugar until it forms a satisfyingly crunchy layer.

Notes

Note 1: Vanilla Infusion

Allowing the cream to steep with the vanilla bean enhances the flavor, giving your crème brûlée a more aromatic and rich taste.

Note 2: Water Bath

Using a water bath helps the custards cook evenly and prevents them from cracking.

Note 3: Serving Suggestions

For an extra touch, consider garnishing with fresh berries or a sprig of mint before serving.

Note 4: Storage

Keep any leftover crème brûlée in the refrigerator, covered, for up to 2 days. Avoid caramelizing the sugar until you’re ready to serve.

Find it online: https://www.chyachya.com/classic-creme-brulee/