Crème Brûlée Recipe

Instructions:

Step 1: Prepare the Custard Base

  1. In a medium bowl, whisk together the egg yolks, heavy cream, sugar, vanilla extract, and salt until well combined.
  2. Strain the mixture through a fine-mesh sieve into a large bowl to remove any lumps. This step ensures a smooth custard.

Step 2: Bake the Custard

  1. Preheat your oven to 325°F (160°C).
  2. Divide the custard mixture evenly among six small ramekins or individual baking dishes.
  3. Place the ramekins in a larger baking dish (such as a roasting pan) and fill the larger dish with hot water up to halfway up the sides of the ramekins. This creates a bain-marie (water bath), which helps the custard bake evenly.
  4. Bake in the preheated oven for 30–40 minutes, or until the custard is set but still slightly jiggly in the center. Avoid overbaking, as the custard will continue to set as it cools.
  5. Remove the ramekins from the oven and let them cool at room temperature for about 1 hour.
  6. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight to chill completely.

Step 3: Caramelize the Sugar

  1. Remove the chilled custards from the refrigerator.
  2. Sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.
  3. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown. If you don’t have a torch, you can broil the custards under high heat in the oven for a few seconds, watching closely to avoid burning.
  4. Be careful not to burn the sugar; aim for an even, golden-brown color.

Step 4: Serve

  1. Dust the top of each Crème Brûlée with a light sprinkle of cocoa powder or cinnamon for added flavor and presentation.
  2. Serve immediately while the sugar crust is still crisp.
  3. Use a spoon to break the caramelized sugar layer and enjoy the creamy custard underneath.

Tips:

  • Custard Texture: For a smoother texture, strain the custard mixture twice before baking.
  • Avoid Overbaking: The custard should be just set when baked; it will firm up more as it cools.
  • Caramelizing Sugar: Work quickly when caramelizing the sugar to ensure an even finish. If the sugar starts to burn, start over with fresh sugar.
  • Storage: Crème Brûlée is best served fresh, but if needed, you can store the unbaked custard in the refrigerator for up to 2 days. Reheat gently before caramelizing the sugar.

Enjoy your delicious Crème Brûlée! 😊