Description
Silky French creme brulee brings pure elegance to dessert tables with rich vanilla custard and caramelized sugar crust. Gentle cream, eggs, and pure vanilla blend into a luxurious treat that delights with each spoonful.
Ingredients
Scale
Main Ingredients (Dairy and Eggs):
- 1 ¾ cups (414 ml) heavy cream
- 4 large egg yolks
Sweeteners and Flavoring:
- ¼ cup (50 g) sugar
- 4 teaspoons (20 g) sugar (for topping)
- 1 teaspoon (5 ml) vanilla extract
- 1 vanilla bean seeds (alternative to vanilla extract)
Instructions
- Preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius) and position 4 ramekins (5-or 140-170 grams each) inside a large baking pan.
- Boil water in a kettle to prepare for the water bath technique.
- In a small saucepan, gently heat the cream over medium-high heat, incorporating vanilla bean seeds if available, until it reaches a soft simmer; remove from heat and allow to cool for 5-10 minutes.
- Separate egg yolks, checking for and discarding any white remnants, then whisk them in a mixing bowl with sugar until thoroughly combined and slightly pale.
- Create a smooth custard base by gradually tempering the egg mixture: add one ladle of warm cream while continuously whisking, then incorporate two more ladles, ensuring a consistent texture.
- If not using vanilla bean, stir in vanilla extract to enhance the flavor profile.
- Strain the custard mixture through a fine-mesh sieve to eliminate potential lumps and ensure a silky consistency.
- Distribute the custard evenly among the ramekins, then carefully pour hot water into the baking pan until it reaches halfway up the sides of the ramekins.
- Bake for 40-55 minutes, watching for a slight jiggle in the center that indicates perfect custard consistency.
- Remove from the oven and let cool at room temperature for approximately 30 minutes.
- Refrigerate for a minimum of 3 hours to completely chill the dessert.
- Before serving, sprinkle approximately of sugar evenly across the surface of each custard.
- Use a culinary torch to caramelize the sugar, moving slowly and maintaining a consistent distance until the sugar transforms into a golden-brown, crisp layer.
- Allow the caramelized sugar to set for 1-2 minutes before serving, allowing the surface to harden and create a delightful crackable crust.
Notes
- Requires precise temperature control to prevent egg scrambling during cream tempering.
- Straining the custard mixture eliminates potential lumps for silky-smooth texture.
- Hot water bath ensures even gentle cooking and prevents custard from cracking.
- Chilling time matters significantly for setting perfect consistency and flavor development.
- Caramelizing sugar demands careful technique to achieve golden-brown crisp topping without burning.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking, Boiling, Simmering, Broiling
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 406 kcal
- Sugar: 22g
- Sodium: 55mg
- Fat: 36g
- Saturated Fat: 23g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 186mg