Classic Crème Brulee
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- Serves 6
- Cooks in 65 mins (15m prep + 50m cook)
- Difficulty: medium
- Tastes:
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Estimated nutrition per serving
Crème brulee
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat the oven to 325°F. In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.
- 2.In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
- 3.Slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
- 4.Divide the mixture evenly among 6 ramekins. Place the ramekins in a baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
- 5.Bake for 40-50 minutes, or until the custard is set but still slightly jiggly in the center. Remove from the oven and let cool to room temperature.
- 6.Sprinkle a thin layer of granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden brown topping.
- 7.Chill the custards in the fridge for at least 30 minutes before serving.
lightbulb_outline Tips
- Make sure to use room temperature eggs for the custard to ensure even cooking.
- Be careful when using the kitchen torch to caramelize the sugar - it can be hot and dangerous!
- For an extra special touch, add a sprinkle of sea salt over the caramelized sugar before serving.