Prep Time: 15 minutes
Cook Time: 35 minutes
Additional Time: 2 hours (Chilling)
Total Time: 2 hours 50 minutes
A Journey to Culinary Mastery
Crème brûlée may look simple, but achieving its delicate custard texture and signature caramelized sugar top requires precision and a touch of finesse. This dessert isn’t just about flavor—it’s about the satisfaction of serving something flawless and utterly decadent to impress your guests.
Ingredients
For the Custard
- 4 large egg yolks
- 1/2 cup (100g) granulated sugar
- 2 cups (475ml) heavy cream
- 1 teaspoon vanilla bean paste (or 1 vanilla pod, split and scraped)
For the Topping
- 3 tablespoons granulated sugar
Directions
Step 1: Prepare the Custard Base
- Preheat your oven to 325°F (160°C). Boil a kettle of water for the bain-marie.
- In a mixing bowl, whisk the egg yolks and sugar until pale and creamy. Set aside.
Step 2: Infuse the Cream
- Heat the heavy cream and vanilla in a saucepan over medium heat until just steaming (do not let it boil).
- Gradually add the warm cream to the yolk mixture, whisking constantly to prevent curdling.
Step 3: Bake to Perfection
- Strain the custard through a fine mesh sieve into a large measuring cup for easy pouring.
- Divide the mixture evenly into 4 ramekins. Place the ramekins in a deep baking dish and pour the boiling water halfway up the sides of the ramekins.
- Bake for 30–35 minutes until the edges are set but the centers are slightly jiggly.
Step 4: Chill
- Remove the ramekins from the water bath and cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours.
Step 5: The Caramelized Topping
- Just before serving, sprinkle a thin, even layer of sugar over each custard.
- Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool briefly to harden.
Nutrition Facts (Per Serving)
- Calories: 360
- Fat: 28g
- Carbohydrates: 24g
- Protein: 5g
Notes:
- For a deeper vanilla flavor, refrigerate the custard mixture overnight before baking.
- Always strain the custard for a smooth, velvety texture.
Mastering crème brûlée isn’t just about technique—it’s about creating a dessert that elevates your culinary confidence. Your guests will savor every bite, and you’ll relish the applause.