Crème Brûlée

  • 4 pcs
    Egg Yolks
  • 1/4 cup
    Granulated Sugar (plus extra for caramelizing)
  • 2 cup
    Heavy Cream
  • 1 tsp
    Vanilla Extract
  • Pinch of Salt
  • 1
    Preheat the oven to 325°F (160°C). Place four ramekins in a baking dish and set aside.
  • 2
    In a mixing bowl, whisk together the egg yolks and sugar until well combined and creamy.
  • 3
    In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
  • 4
    Slowly pour the hot cream into the egg mixture while whisking continuously.
  • 5
    Add the vanilla extract and a pinch of salt, and whisk until fully incorporated.
  • 6
    Pour the custard mixture evenly into the ramekins.
  • 7
    Place the baking dish with the ramekins in the oven and carefully pour hot water into the dish, filling it halfway up the sides of the ramekins.
  • 8
    Bake for about 40-45 minutes, or until the custard is set but still slightly jiggly in the center.
  • 9
    Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to chill and set.
  • 10
    Just before serving, sprinkle a thin layer of granulated sugar evenly over the top of each custard.
  • 11
    Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a crispy crust.
  • 12
    Allow the sugar to harden for a few minutes before serving the Crème Brûlée.

Indulge in the luxurious and creamy delight of Crème Brûlée, a classic French dessert that never fails to captivate with its silky smooth custard and irresistible caramelized sugar crust.

Crafting Crème Brûlée begins by whisking together egg yolks and granulated sugar until the mixture becomes creamy and pale. A velvety texture is achieved by combining this egg mixture with hot simmering cream, infusing it with richness and depth of flavor.

A touch of vanilla extract and a pinch of salt elevate the taste profile, creating a harmonious blend of sweet and aromatic notes. The custard is then poured into individual ramekins, ready to be transformed into a dessert masterpiece.

The ramekins are nestled in a water bath and baked until the custard sets, revealing a delicate balance between firmness and a slight wobble. After cooling and chilling, the Crème Brûlée is ready to be adorned with its signature caramelized sugar crust.

Just before serving, a thin layer of granulated sugar is evenly sprinkled over each custard. With the gentle heat of a kitchen torch, the sugar is transformed into a luscious, golden-brown caramel that crackles delightfully upon first bite.

The contrasting textures of the creamy custard and the brittle caramelized sugar create a symphony of sensations, while the elegant presentation adds to the overall experience. Each spoonful offers a decadent and unforgettable journey for the taste buds.

Crème Brûlée is a dessert that caters to both the palate and the eyes, making it a showstopper for any occasion. Whether enjoyed in a fine dining establishment or prepared at home, this classic French delight is sure to leave a lasting impression.