Crème Brûlée

Whether you’re hosting an elegant dinner party or just treating yourself to something special, this dessert is sure to impress. Plus, with the option to make it ahead of time, it’s a stress-free way to wow your guests.

Perfectly caramelized sugar gives that signature crack when tapped with a spoon, revealing a luxuriously smooth custard beneath.

Crème Brûlée

Crème Brûlée is a rich and creamy dessert made with just a few simple ingredients. This classic French dessert features a silky-smooth custard infused with vanilla and topped with a crackly caramelized sugar crust.

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Calories 4035 kcal

Ingredients

  

• ▢ 4 cups heavy cream
• ▢ 2 teaspoons vanilla extract or 1 vanilla bean, optional
• ▢ 6 large egg yolks
• ▢ ½ cup granulated sugar

Instructions

 

• Preheat and Prep
• Preheat the oven to 325°F (165°C).
• Crack each egg and gently transfer the yolk back and forth between the shell halves, allowing the whites to drip into a bowl below. Place the yolks in a separate bowl.
  
• Arrange 6 ramekins in a large roasting pan or deep baking dish.
• Heat a kettle or pot of water to use for the water bath later.
  
• Pour the hot water into the roasting pan, filling it until the water reaches halfway up the sides of the ramekins.
• Heat the Cream
• In a medium saucepan, heat the heavy cream over medium heat until it’s hot but not boiling. You’ll see small bubbles forming around the edges.
  
• Remove the pan from heat and stir in the vanilla extract.
  
• If using a vanilla bean, split it lengthwise, scrape the seeds into the cream, and add the pod while heating. Remove the pod before mixing with the eggs.
• Whisk the Egg Yolks and Sugar
• In a medium bowl, whisk together the egg yolks and ½ cup of sugar until the mixture becomes pale and slightly thick, about 2 minutes.
  
• Temper the Eggs
• Slowly pour about ½ cup of the hot cream into the egg mixture while whisking continuously.
  
• Gradually add the remaining cream, whisking constantly to prevent the eggs from scrambling.
• Strain the mixture through a fine-mesh sieve for an ultra-smooth custard.
• Fill the Ramekins and Prepare the Water Bath
  
• Divide the custard mixture evenly among the ramekins.
• The water bath (bain-marie) ensures gentle, even baking and prevents the custard from curdling.
• Bake Until Set
• Bake in the preheated oven for 45-50 minutes, or until the custard is just set but still slightly jiggly in the center.
  
• 
• Remove the ramekins from the water bath and allow them to cool to room temperature.
  
• Cover with plastic wrap and refrigerate for at least 2 hours, or up to 3 days for advanced prep.
• Add Sugar to the Custard
• Remove the ramekins from the refrigerator and allow them to sit for 30 minutes before caramelizing.
• Torch or Broil for the Perfect Crackly Top
  
• Use a kitchen torch to melt and caramelize the sugar. Move the flame in a circular motion until the sugar turns golden and forms a crisp, glassy crust.
• If you don’t have a torch, broil the custards on high for 1-2 minutes, keeping a close eye to prevent burning.
• Let the sugar set for 5 minutes before serving to allow the caramel to harden properly.

Nutrition

Calories: 4035kcalCarbohydrates: 229gProtein: 27gFat: 344gSaturated Fat: 219gPolyunsaturated Fat: 15gMonounsaturated Fat: 87gCholesterol: 1076mgSodium: 260mgPotassium: 929mgFiber: 1gSugar: 228gVitamin A: 14000IUVitamin C: 6mgCalcium: 651mgIron: 1mg

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