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Crème Brûlée

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A classic French dessert featuring a rich custard base topped with a layer of hard caramel.

Ingredients

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  • 2 cups heavy cream
  • 1 vanilla bean (or 1 teaspoon vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (for topping)

Instructions

  1. Preheat the oven to 325°F (160°C).
  2. Heat the heavy cream and the vanilla bean over medium heat until just simmering. Remove from heat.
  3. Whisk together the egg yolks and granulated sugar until pale.
  4. Pour the warm cream into the egg mixture while whisking constantly.
  5. Strain the mixture through a fine sieve into a pitcher.
  6. Divide the mixture among ramekins and place them in a baking dish filled with boiling water halfway up the sides of the ramekins.
  7. Bake for 25–30 minutes, or until the centers are set but still jiggly.
  8. Remove the ramekins from the water and allow them to cool. Refrigerate for at least 2 hours.
  9. Sprinkle brown sugar on top and use a kitchen torch to caramelize the sugar until golden and crispy.

Notes

For a richer flavor, steep the vanilla bean in the cream before mixing with the egg yolks. Store leftovers for 2-3 days, but caramelize sugar just before serving.

Nutrition

Find it online: https://cookingwithmayaa.com/creme-brulee/

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