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Classic Crème Brûlée Recipe: A French Delight

Crème Brûlée is a classic French dessert that combines creamy custard with a caramelized sugar crust.
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Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine International
Servings 6
Calories 340 kcal

Ingredients
  

  • 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)

Instructions
 

  • 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.

Nutrition

Serving: 6gCalories: 340kcalCarbohydrates: 24gProtein: 5gFat: 26gSaturated Fat: 14gCholesterol: 245mgSodium: 45mgSugar: 21g
Keyword desert, egg desert, egg dish
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