Crème Brûlée
A classic French dessert, Crème Brûlée features a rich custard base topped with a crispy layer of caramelized sugar.
Equipment
- Ramekins
- Blow Torch
Ingredients
- Egg Yolks
- 6 large egg yolks
- Heavy Cream
- 2 cups heavy cream
- Sugar
- 1/2 cup sugar for custard
- 1/4 cup sugar for caramelizing
- Vanilla
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture is smooth and pale.
- In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to steam, but not boil.
- Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the custard into ramekins and place the ramekins in a baking dish. Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake the custard for 45 minutes or until set. Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Once chilled, sprinkle a thin layer of sugar over the custards and use a blow torch to caramelize the sugar until golden brown and crisp.
Notes
Make sure not to overbake the custard, as it should be silky smooth. If you don't have a blow torch, you can caramelize the sugar under the broiler in the oven, but keep a close eye on it!