Description
A simple and easy guide to making the classic French dessert, Crème Brûlée, with a perfect caramelized sugar topping.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for topping)
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine heavy cream, whole milk, and 1 cup of sugar. Heat over medium heat until the sugar dissolves and the mixture is hot but not boiling.
- In a bowl, whisk together the egg yolks and vanilla extract until well combined.
- Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
- Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
- Pour the custard into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle a thin layer of granulated sugar on top of each custard and use a kitchen torch to caramelize the sugar until golden brown.
- Let the caramelized sugar cool for a minute before serving.
Notes
- Make sure to use fresh ingredients for the best flavor.
- For a flavored version, consider adding citrus zest or coffee to the cream mixture.
- Be careful not to overheat the cream mixture to avoid curdling the eggs.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 320
- Sugar: 25g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg