A simple recipe for classic Crème Brûlée
Ingredients:
- 2 cups heavy cream
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
Instructions:
1. Preheat your oven to 325°F (163°C).
2. In a saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it lengthwise, scrape the seeds, and add both the seeds and the bean to the cream. Heat until it just begins to simmer, then remove from heat and let it steep for about 15 minutes. If using vanilla extract, add it to the cream after removing it from heat.
3. In a bowl, whisk together the egg yolks and sugar until well combined.
4. Slowly pour the warm cream (after removing the vanilla bean) into the egg yolk mixture, whisking continuously to avoid curdling.
5. Strain the mixture through a fine-mesh sieve into a bowl to remove any solids.
6. Divide the custard among ramekins and place them in a baking dish. Ad d hot water to the dish, creating a water bath that comes halfway up the sides of the ramekins.
7. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center is still slightly jiggly.
8. Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours or overnight.
9. Just before serving, sprinkle a thin, even layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden crust.
Don't have a torch?
Your broiler is a suitable alternative to a kitchen torch for achieving that crisp, caramelized sugar crust!
Here’s how you can use your oven broiler, instead to caramelize the sugar on top of this Crème Brûlée.
1. Ensure the custards are thoroughly chilled in the refrigerator.
2. Sprinkle a thin, even layer of sugar on top of each custard.
3. Place the ramekins on the top rack under the broiler, making sure they are about 4-6 inches away from the heat source.
4. Keep a close eye on them, as the sugar can caramelize quickly. Rotate the ramekins if needed for even browning.
5. Once the sugar has melted and turned golden brown, remove the ramekins from the broiler.
6. Allow the caramelized sugar to harden for a few minutes before serving.
Enjoy!
The FireFlyFlame Team