Crème Brûlée
Crème Brûlée
Description
Make classic Crème Brûlée at home! This elegant dessert features a rich, creamy vanilla custard base with a perfectly caramelized sugar top, a truly indulgent treat.
Ingredients
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Instructions
Preheat your oven to 170°C. Boil some water for the water bath.
In a saucepan, gently warm the Heavy Cream with the Vanilla over medium-low heat.
Do not boil; just warm until small bubbles start to form around the edges. Turn off the heat.
In a separate bowl, whisk the Egg Yolks with the Fine White Sugar until the mixture is pale yellow and slightly thickened.
Slowly pour about a third of the warm cream mixture into the egg yolk mixture, whisking constantly to temper the egg yolks (this prevents them from scrambling).
Then, gradually pour the tempered yolk mixture back into the remaining cream in the saucepan, whisking continuously.
To ensure a super smooth custard, strain the entire mixture through a fine-mesh sieve into a clean bowl. This removes any cooked egg bits or impurities.
Carefully skim any foam off the surface of the mixture. This step is crucial for a smooth top.
Pour the custard mixture evenly into individual oven-safe ramekins.
Place the filled ramekins into a larger baking dish. Carefully pour hot water into the larger dish, making sure the water reaches about halfway up the sides of the ramekins.
Carefully transfer the baking dish with the water bath to the preheated oven. Bake for exactly 40 minutes, or until the edges are set but the center still has a slight jiggle.
Remove the ramekins from the water bath and let them cool completely at room temperature.
Once cooled, transfer them to the refrigerator and chill for at least 4-6 hours, or preferably overnight, until thoroughly cold and set.
The next day, just before serving, sprinkle a thin, even layer of Fine White Sugar over the top of each chilled crème brûlée.
Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color, forming a hard, crisp crust.
Let the caramelized sugar cool and harden for a few minutes before serving.
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