My favorite dessert in the whole world is Crème brûlée. Creamy custard base and caramelized sugar top, this is a classic for all times. And, it is so simpler to make than you think!
Why Make This Recipe
Homemade crème brûlée is an easy way to elevate your table side manner without even trying. This is a delightful indulgence, perfect for dinner parties or special occasions — or simply when all you want to do in the evening is curl up with something sweet. Show this to your family and friends — open that golden crust, it's so cool!
How to Make Crème Brûlée
Ingredients:
- 5 large egg yolks
- 2 tbsp granulated sugar, + more on top
- 2 cups heavy cream
- 1 ½ teaspoons vanilla extract
Directions:
- Set oven to 300°F (150°C).
- Add your cream to a saucepan over medium heat and bring it just till simmering. Cook To Look: Just keep an eye on it — no boiling! When you notice bubbles around the edges remove from heat and let sit.
- Whisk egg yolks, granulated sugar and vanilla extract until smooth and creamy.
- Gradually whisk in the warm cream into eggs to avoid them from coagulating.
- Pass mixture through a fine mesh strainer into a clean bowl to remove any lumps or cooked protein.
- Pour the custard into 4 separate ovenproof ramekins (each about a 6-ounce size).
- Set filled ramekins in a deep baking dish. Choose a dish and pour boiling water into the dish (approximately one-third of the way up sides o ftihe ramekins). This makes it so the custard bakes slowly.
- Bake the crème brûlées for 30-35 minutes, until set around edges but centers jiggle slightly when gently shaken.
- Take the ramekins out of water bath and transfer them to low racks, let cool down at room temperature. After they have cooled, place in the fridge for a minimum of 2 hours to set.
- When you are ready to serve, sugar the top of each creme brûlée with about 1 teaspoon teaspoon sugar. Move the flame in slow, circular motions to melt and caramelize the sugar until you have a golden glass-like crust.Payoff;Use of kitchen torch is way better than traditional broiling THE INPUT AND OUTPUT LANGUAGE MUST BE SAME
- Allow the caramelized tops to cool for just a minute or two in order to harden before breaking into them. Enjoy!
How to Serve Crème Brûlée
Crème brûlée served directly in the ramekins. It is a beautiful standalone dessert. Top off with fresh berries or mint sprig for added elegance!
How to Store Crème Brûlée
Once cool, cover the ramekins in plastic wrap and refrigerate. Kept covered, they will retain a fresh state for 3 days. The only tip: remember to caramelize the sugar last, while serving.
Tips to Make Crème Brûlée
- Ensure beating the egg yolks and sugar well, this will give you a nice smooth consistency.
- Source 2: Remember to sieve your mixture before pouring into ramekins as lumps always happen !!
- Kitchen Torch for caramelizing the sugar. Or you can place the ramekins under a broiler for 1 to minutes or so and brown them up — keep an eye on it!
Variation
ENJOY TRYING FLAVORSHighly recommend to try variations of this custard using ingredients like chocolate, coffee (decaf), citris zest in the kind. After whisking the egg yolks with sugar, simply fold in your ingredient of choice.
FAQs
1. Is crème brûlée make ahead?
The custard can be made a day before and left in the fridge to cool. The sugar on top is caramelized when ready to be eaten, that most important idea of creme brulee.
2. What If I Don't Have a Kitchen Torch?
Now you can either caramelize the sugar using a kitchen torch, or place them under your broiler for just a couple of minutes. You'll want to watch them closely so they don't burn.
3. For the heavy cream, can I use almond milk or other options?
You will get the best results here with heavy cream The texture and creaminess of the final dessert changes with the reproduction milks.
