About
There’s something truly magical about cracking through a crispy, golden-brown sugar crust to reveal the smooth, velvety custard beneath. Crème Brûlée, the quintessential French dessert, is a timeless treat that combines simple ingredients into pure decadence. Whether it’s the first bite or the last, the satisfying crunch of the caramelized top gives way to a rich, silky-smooth vanilla custard that will leave you craving more.
Serves: 4-6
Cook time: 45 min
Difficulty: easy
Ingredients
- 2 cups whipping cream (500 ml)
- 6 egg yolks
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/3 cup granulated sugar (80 g) + extra for topping
Step-by-step
1
Preheat the oven to 175°C (350°F). In a saucepan, heat the whipped cream (2 cups / 500 ml) over medium heat. If using a vanilla bean, split it, scrape the seeds, and add both the seeds and pod to the cream. Bring to a simmer (don’t boil), then remove from heat. If using vanilla extract, add it after removing the cream from heat.
2
Strain the infused cream through a fine mesh sieve into another bowl to remove any curdled bits or vanilla pod remnants.
3
In a separate mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes light and slightly thickened. This will take about 2 minutes of whisking.
4
Gradually add a the egg mixture to the warm cream while whisking continuously untill well combined.
5
Place your ramekins (about 4 to 6, depending on size) in a baking dish. Pour the custard mixture into the ramekins, filling them almost to the top.
6
Create a water bath by carefully pouring hot water into the baking dish around the ramekins, ensuring the water comes about halfway up the sides of the ramekins. Bake the custards for about 30 minutes until the edges are set but the center still jiggles slightly when gently shaken.
7
Allow the crème brûlée to cool to room temperature, then refrigerate them for at least 2 hours or up to overnight. Chilling helps the custards set properly.
8
Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under a broiler for about 1-2 minutes, but keep a close eye on them to prevent burning..
9
Once the sugar has hardened, serve immediately and enjoy your homemade crème brûlée!
Flavorjazz 
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