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Classic Crème Brûlée: A Joyful 5-Step French Dessert

Classic Crème Brûlée
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Learn to make a classic Crème Brûlée, a rich and elegant French dessert with a custardy base and a crisp caramelized sugar topping.

Ingredients

Scale
  • 4 cups heavy cream
  • 1 cup granulated sugar, divided
  • 8 large egg yolks
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
  3. In a separate bowl, whisk together the egg yolks and 3/4 cup of the granulated sugar until pale and slightly thickened.
  4. Slowly temper the egg mixture by gradually whisking in about 1 cup of the hot cream.
  5. Pour the tempered egg mixture back into the saucepan with the remaining cream. Stir in the vanilla extract.
  6. Strain the mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any solids.
  7. Divide the custard evenly among six 4-ounce ramekins.
  8. Place the ramekins in a large baking dish. Pour hot water into the baking dish to come halfway up the sides of the ramekins, creating a water bath.
  9. Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
  10. Carefully remove the ramekins from the water bath and let them cool completely on a wire rack.
  11. Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
  12. Just before serving, sprinkle the remaining 1/4 cup of sugar evenly over the top of each custard.
  13. Using a kitchen torch, caramelize the sugar until it forms a crisp, golden-brown crust. If you don’t have a torch, you can briefly place them under a hot broiler, watching very carefully to prevent burning.
  14. Let the caramelized sugar harden for a minute or two before serving.

Notes

  • Ensure your oven is accurately preheated for even cooking.
  • Tempering the eggs is crucial to prevent them from scrambling.
  • A water bath helps the custards cook gently and evenly.
  • Chilling the custards completely is important before torching the sugar.
  • Serve immediately after torching for the best texture.

Nutrition

Find it online: https://sundayflavor.com/classic-creme-brulee-french-dessert/