creme brulee
| Ingredients | Quantity |
|---|---|
| Large egg yolks | 6 |
| Granulated sugar | 1/2 cup, plus extra for caramelizing |
| Heavy cream | 2 cups |
| Vanilla extract | 1 teaspoon |
| Pinch of salt | As needed |
Instructions:
Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place six ramekins in a baking dish and set aside.
Prepare the Custard:
- In a mixing bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
- Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent curdling.
- Stir in the vanilla extract and a pinch of salt until well combined.
Strain the Mixture:
- Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps or egg solids.
Fill the Ramekins:
- Divide the custard mixture evenly among the ramekins, filling them almost to the top.
Bake the Crème Brûlée:
- Carefully pour hot water into the baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins. This creates a water bath.
- Place the baking dish with the ramekins in the preheated oven and bake for 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
- Remove the baking dish from the oven and let the crème brûlée cool in the water bath for about 10 minutes.
Chill the Crème Brûlée:
- Carefully remove the ramekins from the water bath and place them on a wire rack to cool completely.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until the custard is thoroughly chilled and set.
Caramelize the Sugar:
- Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each chilled crème brûlée.
- Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown crust. Alternatively, you can place the ramekins under a broiler for a few minutes until the sugar caramelizes.
Serve and Enjoy:
- Allow the caramelized sugar to cool and harden for a minute or two before serving.
- Serve the crème brûlée immediately, garnished with fresh berries or mint leaves if desired.
- Enjoy the creamy custard and crackly caramelized sugar topping of this classic French dessert!
FAQS
What is crème brûlée?
- Crème brûlée is a classic French dessert consisting of a rich custard base, typically made with egg yolks, cream, sugar, and vanilla, topped with a layer of caramelized sugar.
How do you pronounce crème brûlée?
- Crème brûlée is pronounced “krehm broo-LAY” with a silent ‘r’ in ‘crème’ and an accent on the ‘e’ in ‘brûlée’.
What does crème brûlée taste like?
- Crème brûlée has a creamy and silky-smooth texture with a rich vanilla flavor from the custard base. The caramelized sugar topping adds a crunchy contrast and a slightly bitter-sweet flavor.
What is the purpose of caramelizing the sugar on top of crème brûlée?
- Caramelizing the sugar creates a crisp and crackly topping that contrasts beautifully with the creamy custard underneath. It adds texture and depth of flavor to the dessert.
Can I make crème brûlée ahead of time?
- Yes, crème brûlée can be made ahead of time. You can prepare the custard and bake it in ramekins, then refrigerate the chilled custards until ready to serve. Just be sure to caramelize the sugar topping just before serving to maintain its crisp texture.
Can I use a kitchen torch to caramelize the sugar topping?
- Yes, a kitchen torch is the most common tool used to caramelize the sugar on top of crème brûlée. Simply sprinkle a thin layer of sugar over the chilled custard and use the torch to melt and caramelize the sugar until it forms a golden-brown crust.
What can I use if I don’t have a kitchen torch?
- If you don’t have a kitchen torch, you can caramelize the sugar topping under a broiler. Place the chilled custards on a baking sheet and sprinkle with sugar, then place them under the broiler for a few minutes until the sugar caramelizes. Keep a close eye on them to prevent burning.
Can I flavor crème brûlée with different ingredients?
- Yes, you can customize the flavor of crème brûlée by adding different extracts (such as almond, coconut, or citrus) or infusing the cream with spices (such as cinnamon or cardamom) before making the custard. You can also experiment with different toppings or garnishes to enhance the flavor.