End your meal with the elegance of French Crème Brûlée, a creamy, velvety custard topped with a crispy layer of caramelized sugar. This classic French dessert is the perfect balance of rich and light, making it a sophisticated yet simple treat to impress your guests. Whether for a special occasion or a delightful everyday indulgence, Crème Brûlée is always a crowd-pleaser.
Ingredients:
- 4 cups heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 tablespoon pure vanilla extract)
- 8 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup superfine sugar (for caramelizing the top)
Instructions:
- Prepare the Custard:
Preheat your oven to 325°F (160°C). In a medium saucepan, heat the heavy cream and vanilla bean (or vanilla extract) over medium heat until just simmering. Remove from heat and let it sit for about 10 minutes to allow the vanilla to infuse. - Mix the Eggs and Sugar:
In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. - Bake the Custard:
Strain the mixture through a fine-mesh sieve to remove the vanilla bean pod and any bits of egg. Divide the custard evenly among 6 to 8 ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 40–45 minutes, or until the edges are set but the center is still slightly jiggly. - Chill the Custard:
Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set. - Caramelize the Sugar:
Just before serving, sprinkle a thin, even layer of superfine sugar over each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a golden, crispy crust. If you don’t have a torch, you can place the ramekins under the broiler for a minute or two until the sugar is caramelized.
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