Indulge in the sublime delight of homemade Crème Brûlée – a classic French dessert that marries velvety custard with a delicate caramelized sugar crust. This exquisite recipe transforms simple ingredients into a symphony of textures and flavors, with its luscious vanilla-infused custard offering a smooth contrast to the crisp, golden-brown top that shatters under the gentle tap of a spoon. Elevate your culinary prowess as you embark on a journey to create this elegant dessert that effortlessly balances richness and subtlety, making each spoonful a moment of sheer indulgence.
Simple and amazing homemade creme brulee recipe
Crème brûlée is a decadent French dessert consisting of a rich and creamy custard base, usually flavored with vanilla, and topped with a layer of caramelized sugar. The custard is typically made by mixing egg yolks, sugar, and cream, which is then gently baked until set. The distinctive feature of crème brûlée is its caramelized sugar crust on top, created by sprinkling sugar on the custard's surface and using a kitchen torch or broiler to melt and caramelize the sugar until it forms a thin, crispy layer. This dessert is renowned for its contrasting textures, combining the silky-smooth custard with the satisfying crunch of the caramelized sugar, resulting in a harmonious blend of flavors and sensations.
Ingredients
- Preheat your oven to 325°F (160°C).
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for caramelizing
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, pour the heavy cream. If you're using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the bean to the cream. Heat the mixture over medium heat until it begins to steam, but avoid letting it boil. If you're using vanilla extract, skip this step and add the vanilla extract later.
- In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture becomes pale and slightly thickened.
- Slowly pour the heated cream into the egg yolk mixture while whisking continuously. This is to temper the eggs and avoid curdling.
- If you used a vanilla bean, remove it from the mixture at this point. If you're using vanilla extract, add it now and stir to combine.
- Strain the custard mixture through a fine mesh sieve to remove any curdled bits or vanilla bean remnants.
- Divide the custard among your ramekins or custard dishes, filling them about 3/4 of the way.
- Place the ramekins in a baking dish, and carefully pour hot water into the baking dish until it reaches about halfway up the sides of the ramekins. This creates a water bath that helps the custards cook evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the custards are set around the edges but slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool. Then, refrigerate them for at least 2 hours to chill and set further.
- Before serving, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy and golden-brown crust.
- Allow the sugar to harden for a few minutes before serving. Enjoy your homemade crème brûlée!Note: Be cautious when using a kitchen torch and follow safety guidelines. If you don't have a kitchen torch, you can also caramelize the sugar topping by placing the custards under a broiler for a brief moment. Keep a close eye to prevent burning.Bon appétit!
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Notes
One important thing to note when making crème brûlée is to ensure that the custard is not overcooked in the oven. The custard should be set around the edges but still slightly jiggly in the center when you remove it from the oven. It will continue to cook and set as it cools. Overcooking the custard can result in a grainy texture or curdled appearance, so it's crucial to monitor the baking time closely and avoid overbaking.
Nutrition
Serving: 100g
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