Crème Brûlée
User Reviews
5
Crème Brûlée
Description
This Crème Brûlée starts with heating heavy cream infused with scraped vanilla bean seeds and the pod itself, combining the depth of real vanilla flavor with richness. After resting, the warm cream is slowly whisked into egg yolks mixed with sugar and salt to form the custard base, enhancing the smoothness and balance of sweetness.
The mixture is poured into ramekins placed in a water bath, which moderates the heat for gentle baking at 325 degrees. Baking continues until the custards are set on the outside but retain a slight jiggle in the center, ensuring a creamy and tender texture without curdling.
Chilling the custards allows them to firm up before serving. Just prior to serving, an additional layer of sugar is sprinkled on top and caramelized with a torch to produce a crisp surface. This contrast between the crunchy burnt sugar and the soft custard beneath is a signature feature of Crème Brûlée.
For the best experience, caramelize the sugar shortly before serving, as the crust softens if refrigerated too long. The custards themselves can be prepared a day or two in advance, making this dessert convenient for entertaining.
Ingredients
- 4 cups heavy cream
- 3/4 cup + 1/3 cup granulated sugar , divided
- 1/8 tsp salt
- 8 large egg yolk
- 1 vanilla bean
- 1/2 tsp vanilla extract
- water hot, for water bath
Instructions
- Preheat oven to 325 degrees. Heat a pot or kettle with hot water for the water bath.
- Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod.
- Heat mixture over medium-high heat, stirring occasionally, until it reaches a simmer. Remove from heat and let rest 10 minutes.
- In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale.
- While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
- Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 - (6 oz) ramekins or about 12 (4 oz) ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins.
- Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
- Sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached.
- Serve right away or to fully chill through return to refrigerator and chill 20 - 30 minutes.
Notes
- Serve the custard within a few hours after caramelizing the sugar to maintain a crisp topping.
- Prepare the custards ahead of time but wait to add and caramelize the sugar until ready to serve, as the crust softens in the refrigerator.
User Reviews
Overall Rating
5
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