Decadent Delight: Crème Brûlée Recipe

Indulge in the epitome of dessert sophistication with Crème Brûlée—a luscious vanilla custard beneath a perfectly caramelized sugar crust, delivering a symphony of textures and flavors.

Crème Brûlée, a classic French dessert, beckons with its velvety richness and irresistible caramelized sugar crust. This indulgent treat starts with a smooth and creamy vanilla-infused custard, created by gently heating a mixture of cream, egg yolks, sugar, and vanilla extract. The custard is then delicately baked until set, yielding a luxurious texture that melts in the mouth. The pièce de résistance comes as the chilled custard is generously coated with a layer of sugar, which is then meticulously caramelized to perfection with a kitchen torch or under a broiler. The result is a symphony of textures—an unctuous custard beneath a brittle, golden sugar crust. Crème Brûlée is an ode to decadence, offering a sensory experience that marries the cool creaminess of the custard with the satisfying crackle of caramelized sugar, making it a timeless and beloved dessert.

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Recipe by adminCourse: DessertCuisine: French

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 cups heavy cream

• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

• 5 large egg yolks

• 1/2 cup granulated sugar, plus extra for caramelizing

Directions

• Preheat the oven to 325°F (160°C).
•  In a saucepan, heat the cream and vanilla seeds (or vanilla extract) over medium heat until it just begins to simmer.
•  In a separate bowl, whisk together egg yolks and sugar until well combined.
• Gradually pour the hot cream mixture into the egg yolk mixture, whisking constantly.
•  Strain the custard through a fine-mesh sieve into a bowl.
•  Divide the custard among ramekins and place them in a baking dish. Fill the dish with hot water halfway up the sides of the ramekins.
•  Bake in the preheated oven for 40-45 minutes or until the custard is set but slightly jiggly in the center.
• Chill the custards in the refrigerator for at least 4 hours or overnight.
• Just before serving, sprinkle a thin, even layer of sugar on top of each custard and caramelize with a kitchen torch or under a broiler.
• Allow the caramelized sugar to harden before serving.

Notes

• For best results, use a kitchen torch for precise caramelization. The custards can be made a day in advance and caramelized just before serving. Enjoy the Crème Brûlée with a delicate tap of a spoon to break through the caramelized sugar crust.