Crème Brûlée is a classic French dessert that combines creamy custard with a caramelized sugar crust. Its elegant simplicity and decadent flavors make it a favorite among dessert enthusiasts. In this recipe, we’ll guide you through the steps to create the perfect Crème Brûlée.
Tips for Perfect Crème Brûlée:
- Use room temperature egg yolks for a smoother custard.
- Strain the custard mixture to ensure a silky texture.
- Be cautious when caramelizing the sugar; it can go from golden to burnt quickly.
- Allow the custards to cool before serving to let the caramelized sugar harden.
How To Make Crème Brûlée
Classic Crème Brûlée Recipe: A French Delight
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 6 large egg yolks
- 1 tsp pure vanilla extract
- A pinch of salt
- 3-4 tbsp granulated sugar (for caramelizing)
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place a kettle of water on the stove to boil; you'll need this for the water bath.
- Prepare the Custard Base: In a medium saucepan, combine the heavy cream and whole milk. Heat over medium-low heat until it begins to steam, but do not let it boil. Remove from heat and set aside.
- Whisk Egg Yolks: In a separate bowl, whisk the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is pale and slightly thickened.
- Combine Mixtures: Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent curdling. Strain the combined mixture through a fine-mesh sieve into a large bowl to remove any lumps.
- Fill Ramekins: Divide the custard mixture evenly among six 6-ounce ramekins. Place the ramekins in a deep baking dish.
- Create a Water Bath: Pour the hot water from the kettle into the baking dish around the ramekins. The water should reach about halfway up the sides of the ramekins.
- Bake: Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
- Chill: Remove the ramekins from the water bath and let them cool to room temperature. Then cover each with plastic wrap and refrigerate for at least 2 hours (or overnight) to chill and set.
- Caramelize the Sugar: Just before serving, sprinkle a thin layer (about 1/2 to 1 tablespoon) of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it's golden brown and crispy. Alternatively, place the ramekins under a broiler for 1-2 minutes to achieve the same effect. Keep a close eye to avoid burning.
- Serve: Allow the Crème Brûlée to cool for a few moments before serving. The caramelized sugar will harden into a crackly top, providing a delightful contrast to the creamy custard beneath.
Crème Brûlée is a dessert that never fails to impress with its creamy, velvety custard and crackling caramelized sugar top. With a few simple ingredients and careful preparation, you can create this French delight right in your own kitchen. Enjoy the luxurious taste of Classic Crème Brûlée!