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Indulge in the creamy decadence of Crème Brûlée, a velvety custard dessert crowned with a caramelized sugar crust!
Ingredients:
- ▢2 cups heavy cream
- ▢4 egg yolks
- ▢1/3 cup granulated sugar (1/4 if you prefer less sweet)
- ▢1 teaspoon vanilla
- ▢1/4 cup granulated sugar for topping
Instructions:
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Preheat your oven to 325°F (160°C) and position a rack in the middle.
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In a saucepan, gently heat the heavy cream over medium-low heat until it’s hot but not boiling. Stir occasionally.
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In a separate bowl, whisk together the egg yolks, 1/3 cup of granulated sugar (adjust to 1/4 cup if you prefer less sweetness), and vanilla until the mixture is smooth and slightly thickened.
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Slowly pour the hot cream into the egg mixture, whisking continuously to combine.
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Strain the mixture through a fine-mesh sieve into a large jug or bowl to remove any lumps.
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Place your ramekins (usually 4-6 depending on size) in a deep baking dish.
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Pour the custard mixture evenly into the ramekins.
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Carefully add hot water to the baking dish until it reaches about halfway up the sides of the ramekins. This creates a water bath to ensure gentle and even cooking.
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Cover the baking dish with foil, ensuring it’s tightly sealed.
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Place the baking dish in the preheated oven and bake for 35-45 minutes, or until the edges are set, but the center still jiggles slightly when gently shaken.
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Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 2 hours, or until they are well chilled.
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Once chilled, sprinkle about 1 tablespoon of granulated sugar evenly over the surface of each custard.
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Using a kitchen torch, carefully and evenly caramelize the sugar until it forms a crispy, golden-brown topping.
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Allow the sugar to cool and harden before serving. Enjoy your homemade Crème Brûlée!