Crème brûlée is a classic French dessert consisting of a rich and creamy custard topped with a caramelized sugar crust.
How to cook Creme Brulee:
Crème brûlée is a classic French dessert consisting of a rich and creamy custard topped with a caramelized sugar crust. It's a decadent and elegant dessert that is surprisingly simple to make. Here's a basic recipe for crème brûlée:
- 4 egg yolks
- 1/3 cup granulated sugar, plus extra for caramelizing
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Preheat your oven to 325°F (160°C). Place a baking dish or roasting pan large enough to hold your ramekins inside the oven and fill it with enough hot water to come halfway up the sides of the ramekins. This will create a water bath for baking the custards.
- In a medium-sized mixing bowl, whisk together the egg yolks and sugar until well combined and slightly thickened.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove the saucepan from the heat.
- Gradually pour the hot cream into the egg yolk mixture while whisking continuously. This is called tempering and helps prevent the eggs from scrambling. Make sure to pour slowly and whisk constantly.
- Add the vanilla extract and salt to the custard mixture and whisk until everything is well combined.
- Strain the custard through a fine-mesh sieve into a pouring jug or bowl. This step helps remove any lumps or impurities from the mixture.
- Divide the custard among the ramekins, filling them almost to the top. You can use traditional round ramekins or other oven-safe dishes.
- Carefully place the ramekins into the preheated water bath in the oven. Bake for about 30-35 minutes or until the custard is set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate them for at least 2 hours, or overnight, to chill and set completely.
- Just before serving, sprinkle a thin and even layer of granulated sugar over the top of each custard.
- To caramelize the sugar, you can use a kitchen torch. Hold the torch flame a few inches above the surface of the sugar and move it in a circular motion until the sugar melts and turns into a golden brown caramelized crust. Alternatively, you can place the ramekins under the broiler for a few minutes until the sugar melts and caramelizes. Keep a close eye on them to avoid burning.
- Let the crème brûlées sit for a few minutes to allow the caramelized sugar to harden. Serve and enjoy the creamy custard with a satisfying crack of the caramelized sugar crust on top.
Crème brûlée is best enjoyed immediately after caramelizing the sugar crust. It's a delightful dessert that is sure to impress your guests with its creamy texture and contrasting crispy caramelized topping.