Crème brûlée
A classic French dessert featuring a silky smooth vanilla custard topped with a layer of caramelized sugar. It's perfect for special occasions.
Nutrition
Calories: 320kcalCarbohydrates: 24gProtein: 4gFat: 24gSaturated Fat: 14gCholesterol: 180mgSugar: 22g
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/3 cup granulated sugar
- 1 tsp vanilla extract or seeds from 1 vanilla bean
- 6 tsp granulated sugar for the caramelized topping
Instructions
- Preheat your oven to 325°F (160°C). Prepare a baking dish large enough to hold six 6-ounce ramekins.
- In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk the egg yolks and 1/3 cup sugar until the mixture is pale and slightly thickened.
- Stir in the vanilla extract or seeds. Gradually whisk in the warm cream, a little at a time, to avoid cooking the eggs.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl. Divide evenly among the ramekins.
- Place the ramekins in the baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- Bake for 30–35 minutes, or until the edges are set but the center jiggles slightly when shaken.
- Remove ramekins from the water bath and cool to room temperature. Chill in the refrigerator for at least 4 hours (or overnight).
- Sprinkle 1 teaspoon of sugar evenly over each custard. Use a kitchen torch to caramelize the sugar until golden and crispy. Let cool for a minute before serving.
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