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Classic Crème Brulee

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  • Serves 6
  • Cooks in 65 mins (15m prep + 50m cook)
  • Difficulty: medium
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

Crème brulee

local_grocery_store Ingredients

restaurant_menu Method

  1. 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. 2.In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
  3. 3.Slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
  4. 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. 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. 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. 7.Chill the custards in the fridge for at least 30 minutes before serving.

lightbulb_outline Tips

  • chevron_rightMake sure to use room temperature eggs for the custard to ensure even cooking.
  • chevron_rightBe careful when using the kitchen torch to caramelize the sugar - it can be hot and dangerous!
  • chevron_rightFor an extra special touch, add a sprinkle of sea salt over the caramelized sugar before serving.