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Crème Brûlée, a quintessential French dessert, is a luxurious and creamy custard topped with a crispy caramelized sugar crust. Its velvety texture and sweet flavor make it one of the most beloved desserts in the world. If you're looking to master the art of crème brûlée, this recipe will guide you through every step, ensuring perfect results every time.
Ingredients for Crème Brûlée:
- 2 cups heavy cream
- 1 vanilla bean or 1 tablespoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (for the caramelized crust)
- Pinch of salt
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 325°F (165°C). Prepare a baking dish or individual ramekins for your crème brûlée.
Step 2: Prepare the Cream Mixture
In a medium saucepan, heat the heavy cream over medium heat. If using a vanilla bean, split it in half and scrape the seeds into the cream. Add the pod as well for extra flavor. Stir gently and bring to a simmer. Once it reaches a simmer, remove the saucepan from the heat and let it steep for 5 minutes. If using vanilla extract, add it once the cream has been removed from the heat.
Step 3: Whisk the Egg Yolks
In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
Step 4: Temper the Egg Yolks
Slowly pour the hot cream mixture into the egg yolks, a little at a time, whisking constantly to avoid curdling the eggs. This process is called tempering. Once combined, strain the mixture through a fine mesh sieve into a clean bowl to remove any solid bits of vanilla pod or egg.
Step 5: Bake the Crème Brûlée
Pour the custard mixture into your ramekins, filling them evenly. Place the ramekins in a baking dish and pour hot water around the ramekins, about halfway up their sides, creating a water bath. This ensures even cooking and prevents cracking. Carefully place the dish in the preheated oven and bake for 45-50 minutes, or until the custards are set but still slightly jiggly in the center.
Step 6: Chill the Crème Brûlée
Once baked, remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate them for at least 2 hours, or overnight, for the best results.
Step 7: Caramelize the Sugar
Before serving, sprinkle brown sugar evenly over the chilled custards. Use a kitchen torch to caramelize the sugar, moving the torch in circular motions until the sugar forms a crisp, golden-brown crust. If you don't have a torch, you can place the ramekins under a broiler for about 1-2 minutes, but watch carefully to avoid burning the sugar.
Serving Suggestions:
- Serve your crème brûlée immediately after caramelizing the sugar for the best contrast between the creamy custard and crispy crust.
- Garnish with fresh berries or mint leaves for a decorative touch.
Why This Recipe Works:
- The richness of the cream paired with the vanilla bean creates an unbeatable depth of flavor.
- Baking in a water bath ensures a silky smooth texture and perfect consistency.
- Caramelizing the sugar creates a satisfying crunch, making each bite an indulgent treat.
