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March 26, 2024
CRÈME BRÛLÉE
Indulge in the luxury of our Crème Brûlée, with its velvety texture and perfectly caramelized sugar crust. Enhance any occasion with this decadent dessert, whether it’s a festive celebration, a gathering of loved ones, or just a time to relax.
Discover the pure joy of indulging in homemade crème brûlée, a dessert traditionally associated with high-end restaurants. But fear not, because with this easy recipe you can enjoy every spoonful of this creamy custard topped with caramelized sugar in the comfort of your own home. Enjoy the delicious contrast between the satisfying crunch of caramelized sugar and the luxurious sweetness of vanilla cream. With a few ramekins and a trusty kitchen torch, you can easily recreate the ambiance of a fine restaurant right in your dining room.
What really sets this custard apart is the simplicity of preparation, where simple ingredients come together to create a dessert that is both refined and comforting. Let the richness of heavy cream, simmered with a whole vanilla bean, infuse your custard with the incomparable essence of vanilla. Beat the eggs, cream and sugar to form the base, then gently fold in the vanilla-infused cream to achieve that velvety consistency. Finish by sprinkling the cooked custard with sugar and caramelizing to perfection with your pastry brush, resulting in a dessert that is as stunning as it is special. And if you’re captivated by the charm of French pastries, be sure to check out our collection, which includes classics like palmiers, French macarons, and mille-feuille.
WHAT YOU’LL NEED FOR THIS RECIPE
- Heavy cream
- Vanilla
- Egg yolks
- Sugar
- Salt
TIPS FOR MAKING THIS RECIPE
- Even Caramelization: Sprinkle sugar evenly atop the custard, ensuring it covers the entire surface and touches the sides of the ramekins. Keep the kitchen torch moving continuously to evenly caramelize the sugar and prevent burning.
- Bain-marie Technique: When adding the boiling water to the pan, pour it slowly and carefully, making sure it reaches halfway up the sides of the ramekins. Avoid splashing the cream. This water bath is essential to achieve a creamy texture.
- Tempering technique: To achieve a creamy, smooth custard, slowly temper the egg yolks by gradually adding the hot heavy cream mixture while stirring constantly. Pouring the cream too quickly risks scrambling the egg yolks.
- Strain for smoother custard: For smoother custard, use a mesh strainer to strain the vanilla and cream mixture before adding it to the eggs, and strain the cream mixture before transferring it to the ramekins, discarding the vanilla bean. These two filtering steps will ensure a velvety custard.
- Optimal ramekin size: Use a 170g ramekin for best results. Adjust the cooking time if using larger or smaller ramekins, making sure the edges are set while the center wobbles slightly when gently shaken.
Easy Crème Brûlée
Indulge in the luxury of our Crème Brûlée, with its velvety texture and perfectly caramelized sugar crust. Enhance any occasion with this decadent dessert, whether it’s a festive celebration, a gathering of loved ones, or just a time to relax.
Ingredients
- 3 cups heavy cream
- 1 vanilla pack or vanilla bean
- 5 egg yolks
- 1/2 cup sugar
- 1/4 tsp salt
Instructions
- Preheat the oven to 165 degrees Celsius.
- In a small saucepan, bring the cream and vanilla bean (along with the seeds) to a gentle simmer over medium heat. Once simmering, remove from heat and let it stand for 15 minutes.
- Strain the cream mixture through a fine mesh sieve into a bowl, discarding any solids and the vanilla bean pod.
- In a large bowl, whisk together egg yolks, 1/2 cup of sugar, and salt until well combined. Slowly whisk the hot cream into the egg mixture.
- Strain the custard through a fine mesh sieve once more to ensure smoothness, discarding any solids caught by the sieve.
- Arrange 6 (6-ounce) ramekins in a large baking dish. Divide the custard evenly among them.
- Very carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the ramekins. Take care not to splash water on the custard. Alternatively, pre-fill the baking dish with water before adding the ramekins and custard.
- Bake for 30 to 40 minutes, or until the edges of the custard are set but the center wobbles slightly when gently shaken.
- Remove from the oven and let the custards cool completely in the water bath. Then, remove the ramekins from the water and chill them for several hours, or up to 2 days if desired.
- When ready to serve, evenly sprinkle sugar over the top of each chilled custard (about 1 to 1½ teaspoons each). Use a blow torch to caramelize the sugar until it turns dark amber and starts bubbling.
- Serve immediately and enjoy the deliciously caramelized Crème Brûlée!
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