Picture this: A sumptuous dessert that combines the velvety richness of custard with the irresistible crunch of caramelized sugar. Easy Crème Brûlée is a culinary masterpiece that embodies elegance and indulgence in every decadent spoonful.
At its heart lies a creamy custard, infused with the delicate essence of vanilla and kissed with a hint of sweetness. What sets this dessert apart is its simplicity; with just a handful of ingredients and minimal effort, you can create a dessert that rivals those served in the finest restaurants.
The journey begins with a few basic ingredients: heavy cream, egg yolks, sugar, and vanilla extract. These humble components come together to form the foundation of the custard, each playing a crucial role in creating the luscious texture and rich flavor that define Crème Brûlée.
First, the cream is gently heated until it just begins to simmer, infusing it with the subtle aroma of vanilla. Meanwhile, egg yolks and sugar are whisked together until they become pale and creamy, ready to embrace the warm embrace of the cream.
After a brief stint in the refrigerator to chill and set, the Crème Brûlée emerges transformed, its surface dusted with a thin layer of sugar. With the flick of a kitchen torch, the sugar is caramelized to perfection, forming a crisp, golden crust that shatters with each tap of the spoon.
The first bite is a revelation—a symphony of textures and flavors that dance on the palate. The creamy custard gives way to the crackle of caramelized sugar, creating a sensory experience that is nothing short of sublime.
Easy Crème Brûlée is more than just a dessert; it’s a celebration of simplicity and sophistication, a testament to the transformative power of a few humble ingredients. Whether enjoyed as the grand finale to a special occasion or as a sweet indulgence on a quiet evening, it never fails to captivate with its effortless elegance and irresistible charm.
Ingredients:
- 2 cups heavy cream
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Granulated sugar (for caramelizing)
Instructions:
Preheat your oven to 325°F (160°C).
In a saucepan, heat the heavy cream over medium heat until it’s just about to boil. Remove from heat.
In a bowl, whisk together the egg yolks and sugar until well combined and slightly pale.
Slowly pour the hot cream into the egg mixture, whisking constantly to prevent curdling.
Stir in the vanilla extract.
Strain the mixture through a fine-mesh sieve into another bowl to remove any curdled bits.
Divide the custard mixture among ramekins.
Place the ramekins in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake in the preheated oven for about 40-45 minutes or until the custard is set but slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool. Refrigerate for at least 2 hours.
When ready to serve, sprinkle a thin layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it’s golden and crispy.
Enjoy…. It
