Classic Crème Brûlée
A luxurious French dessert featuring a smooth, rich vanilla custard baked until just set, then topped with a layer of granulated sugar that's caramelized to a crisp, golden shell right before serving.
Infuse the cream
In a medium saucepan, combine 1 1/2 cups heavy cream, the scraped seeds from 1/2 a vanilla bean (and the pod itself if using), and 1 pinch salt. Heat over medium-low heat until the cream just begins to simmer (small bubbles form around the edges). Do not let it boil. Take the pan off the heat. If using a vanilla bean, remove the pod and let the cream cool for 10 minutes to infuse the flavor. If using vanilla extract, you will add it later.
💡 Pro Tips:
- •Simmer means to cook gently just below boiling, with small bubbles.
- •Infusing the vanilla slowly gives the custard a richer flavor.
Prepare the egg yolk mixture
In a medium bowl, whisk together 4 large egg yolks and 1/4 cup granulated sugar until the mixture is pale yellow and smooth. It should be slightly thicker.
💡 Pro Tips:
- •Whisking until pale ensures the sugar fully dissolves, leading to a smoother custard.
- •Do not over-whisk, as you do not want to create too much foam.
Combine and strain the custard
Slowly pour the warm (but not hot) vanilla-infused cream into the egg yolk mixture, whisking constantly. This is called tempering and helps prevent the eggs from cooking too fast. If using vanilla extract, stir in 1 teaspoon now. Strain the custard mixture through a fine-mesh sieve into a clean bowl or a liquid measuring cup. This step removes any cooked egg bits or vanilla bean particles, ensuring a silky-smooth custard.
💡 Pro Tips:
- •Temper means to slowly bring two liquids to the same temperature to prevent shocking one of them (in this case, the egg yolks).
- •Straining is key for a truly smooth texture.
Bake the custard
Preheat your oven to 325°F (160°C). Place two 4-6 ounce ramekins (small oven-safe dishes) into a larger baking dish. Carefully pour the strained custard mixture evenly into the ramekins. Fill the larger baking dish with hot water until it reaches about halfway up the sides of the ramekins. This is called a water bath (bain-marie) and helps the custard cook gently and evenly.
💡 Pro Tips:
- •A water bath prevents the custard from cracking and ensures even cooking.
- •Use hot water to minimize baking time.
Bake and chill
Carefully transfer the baking dish with the ramekins to the oven. Bake for 35-40 minutes, or until the edges of the custard are set but the center still jiggles slightly when gently shaken. Take the baking dish out of the oven and carefully remove the ramekins from the water bath. Let them cool completely on a wire rack. Once cooled, cover them with plastic wrap and chill in the refrigerator for at least 2 hours, or until thoroughly cold and firm.
💡 Pro Tips:
- •The jiggle in the center indicates perfect doneness; it will set more as it chills.
- •Thorough chilling is crucial for the custard to firm up and for the sugar to caramelize properly later.
Caramelize the sugar topping
Just before serving, uncover the chilled custards. Sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard. Use a kitchen torch to melt and caramelize the sugar until it turns a deep amber color and forms a hard, crisp crust. Alternatively, you can place them under a hot broiler (the top heating element in your oven) for 1-2 minutes, watching constantly, until the sugar is caramelized. Let the caramelized sugar harden for 1-2 minutes before serving.
💡 Pro Tips:
- •A kitchen torch offers the best control for caramelization.
- •If using a broiler, watch very closely as sugar burns quickly.
Serve
Serve the Crème Brûlée immediately after caramelizing the sugar. Enjoy the satisfying crack of the top!
💡 Pro Tips:
- •The contrast of cold custard and warm, crisp sugar is what makes this dessert special.
- •Best eaten right after caramelizing.
- Medium saucepan
- Medium bowl
- Whisk
- Fine-mesh sieve
- 2 (4-6 ounce) ramekins
- Larger baking dish (for water bath)
- Kitchen torch or oven with broiler function
- Wire rack
- Measuring cups
- Measuring spoons
- 💡For best results, use fresh, high-quality eggs and pure vanilla extract or a vanilla bean.
- 💡Ensure the custard is completely cold before caramelizing the sugar to prevent melting the custard.
- 💡If you prefer a different flavor, you can infuse the cream with citrus zest, coffee beans, or spices like cinnamon sticks.
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