Description
Silky smooth classic creme brulee emerges as a French dessert masterpiece of pure elegance. Delicate vanilla custard crowned with caramelized sugar creates a luxurious finale that beckons culinary adventurers to savor each luxurious spoonful.
Ingredients
Scale
Main Ingredients:
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup (100 grams) granulated sugar
Flavoring Ingredients:
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Seasoning Ingredients:
- 1 pinch of salt
- Additional granulated sugar (for caramelizing)
Instructions
- Preheat oven to 325°F, positioning rack in the center for even heat distribution.
- Combine cream and vanilla in a saucepan, gently warming until tiny bubbles form around edges. Remove from heat and allow 5 minutes for flavor infusion.
- Whisk egg yolks with sugar and salt until mixture transforms into a pale, silky consistency.
- Gradually incorporate warm cream into egg mixture, stirring continuously to prevent curdling.
- Strain custard through a fine sieve to eliminate potential lumps, ensuring smooth texture.
- Distribute custard evenly among ramekins with precise, steady movements.
- Create a water bath by placing ramekins in a deep baking pan, filling with hot water halfway up their sides.
- Bake for 30-35 minutes until edges appear set but center maintains a subtle wobble.
- Extract ramekins from water bath, allowing them to cool naturally at room temperature.
- Refrigerate for minimum 2 hours until completely chilled and firm.
- Immediately before serving, dust surface with fine sugar layer.
- Caramelize sugar using kitchen torch, moving flame continuously until surface turns golden and crisp.
- Allow caramelized sugar to harden for one minute before presenting.
Notes
- Use fresh, high-quality egg yolks for the richest, creamiest texture in your creme brulee.
- Infuse extra flavor by steeping lavender, orange zest, or cardamom in the cream during heating for a unique twist.
- For a gluten-free and low-carb version, replace sugar with monk fruit sweetener or stevia to suit dietary restrictions.
- Ensure water bath temperature remains consistent by using hot water from a kettle to prevent temperature fluctuations during baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 25 g
- Sodium: 50 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 200 mg