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
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Preheat your oven to 170°C. Boil some water for the water bath.
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In a saucepan, gently warm the Heavy Cream with the Vanilla over medium-low heat.
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Do not boil; just warm until small bubbles start to form around the edges. Turn off the heat.
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In a separate bowl, whisk the Egg Yolks with the Fine White Sugar until the mixture is pale yellow and slightly thickened.
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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).
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Then, gradually pour the tempered yolk mixture back into the remaining cream in the saucepan, whisking continuously.
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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.
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Carefully skim any foam off the surface of the mixture. This step is crucial for a smooth top.
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Pour the custard mixture evenly into individual oven-safe ramekins.
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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.
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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.
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Remove the ramekins from the water bath and let them cool completely at room temperature.
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Once cooled, transfer them to the refrigerator and chill for at least 4-6 hours, or preferably overnight, until thoroughly cold and set.
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The next day, just before serving, sprinkle a thin, even layer of Fine White Sugar over the top of each chilled crème brûlée.
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Use a kitchen torch to caramelize the sugar until it melts and turns a deep amber color, forming a hard, crisp crust.
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Let the caramelized sugar cool and harden for a few minutes before serving.
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