Indulge in the creamy decadence of crème brûlée, a timeless French dessert that epitomizes elegance, sophistication, and culinary indulgence. Picture a velvety-smooth custard, delicately infused with vanilla bean or extract, nestled beneath a shattering layer of caramelized sugar.
It’s a dessert that tantalizes the senses with its contrasting textures and harmonious flavors, a symphony of sweetness and richness that leaves a lasting impression.
First, let’s talk about the custard – the heart and soul of crème brûlée. Imagine a luxurious mixture of heavy cream, egg yolks, sugar, and vanilla, gently cooked until thickened and velvety smooth.
The vanilla bean adds a fragrant depth of flavor, infusing the custard with its floral aroma and tiny specks of seeds that hint at the indulgence to come. Whether baked in individual ramekins or a larger dish, the custard sets to perfection, forming a luscious base for the signature caramelized topping.
Now, let’s discuss the caramelized sugar – the pièce de résistance of crème brûlée. Picture a thin layer of granulated sugar sprinkled over the chilled custard, then carefully caramelized with a kitchen torch or under the broiler until golden and crisp.
The sugar melts and bubbles, forming a delicate crust that cracks under the pressure of a spoon to reveal the creamy goodness beneath. It’s a moment of culinary theater, the anticipation building as you prepare to delve into the rich, creamy custard below.
But what truly sets crème brûlée apart is its understated elegance and sophistication. Whether served in a fine dining restaurant or prepared at home for a special occasion, crème brûlée never fails to impress with its simple yet refined presentation.
Each spoonful is a revelation, a blissful union of creamy custard and crunchy caramel that dances on the palate and leaves you craving just one more bite.
And let’s not forget about the garnish – a single plump raspberry, a sprig of fresh mint, or a dusting of powdered sugar adds the perfect finishing touch to this classic dessert, enhancing its visual appeal and providing a burst of freshness to balance the richness of the custard.
- 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
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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!