Creme Brulee, with its delicate custard base and caramelized sugar topping, is a classic French dessert loved for its smooth texture and rich flavor. This recipe will guide you through creating this decadent treat right at home.
Ingredients for Creme Brulee:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- Pinch of salt
- Additional granulated sugar for caramelizing
How to Make Creme Brulee:
- Preheat and Prepare: Preheat your oven to 300°F (150°C). Place six ramekins in a baking dish and set aside.
- Prepare the Custard: In a mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale yellow and thick.
- Heat the Cream: In a saucepan, combine the heavy cream, vanilla bean (scraped seeds and pod), and salt. Heat over medium-low heat until it just begins to simmer. Remove from heat.
- Temper the Eggs: Slowly pour the hot cream mixture into the egg yolks, whisking constantly, to temper the eggs and avoid curdling.
- Strain the Mixture: Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and the vanilla bean pod.
- Fill the Ramekins: Divide the custard evenly among the prepared ramekins.
- Bake the Creme Brulee: Carefully pour hot water into the baking dish around the ramekins, creating a water bath that reaches halfway up the sides of the ramekins. Bake in the preheated oven for 35-40 minutes, or until the custards are set around the edges but slightly jiggly in the center.
- Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or overnight, to chill and set completely.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a crisp, golden top.
- Serve: Allow the caramelized sugar to harden slightly before serving the Creme Brulee.
About the Main Ingredients:
- Egg Yolks: Provide richness and help thicken the custard.
- Heavy Cream: Gives the Creme Brulee its creamy texture and decadent flavor.
- Vanilla: Adds aromatic sweetness to the custard.
- Granulated Sugar: Used both in the custard and for caramelizing on top, adding sweetness and creating the signature crispy crust.
Enjoy the indulgent experience of making and savoring homemade Creme Brulee with this straightforward recipe!
