Crème Brûlée is the epitome of elegance in the dessert world. With its creamy custard base and a perfectly caramelized sugar crust, it’s a crowd-pleaser that never fails to impress. Whether you’re hosting a dinner party or just treating yourself, this recipe will walk you through creating this classic French delight.
Heavy cream is the foundation for the custard, providing a rich and smooth texture. The vanilla bean adds a deep, aromatic flavor that is far superior to extract alone. A pinch of salt enhances all the sweet flavors, balancing the dessert perfectly. Egg yolks are crucial for thickening the custard, giving it its luscious consistency. Granulated sugar not only sweetens the custard but also creates that signature caramelized top. Finally, a touch of vanilla extract rounds out the flavors, ensuring each bite is full of depth and warmth.
Crème Brûlée pairs beautifully with fresh berries or a light fruit compote. For an extra touch of elegance, serve it with a glass of dessert wine like Sauternes or a crisp Champagne. The bubbles and acidity complement the rich custard wonderfully.
First, preheat your oven to 325°F (163°C) and make sure the rack is in the middle. This ensures even cooking. In a saucepan over medium heat, combine the heavy cream, the split vanilla bean with its seeds, and a pinch of salt. Bring this to a gentle simmer, stirring occasionally. Once it simmers, take it off the heat and let it steep for about 10 minutes to allow the vanilla to infuse its flavor.
Meanwhile, in a medium bowl, whisk together the egg yolks and 1/2 cup of sugar until the mixture becomes pale and thick. This step is crucial as it sets the base for a smooth custard. Now, slowly whisk the warm cream into the egg yolk mixture. This gradual process helps prevent the eggs from curdling. Stir in the vanilla extract for that extra boost of flavor.
Next, strain the mixture through a fine-mesh sieve into a large measuring cup or a bowl with a spout. This step removes any bits of cooked egg, ensuring an ultra-smooth custard. Divide the custard evenly among six ramekins. Arrange them in a large baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. This water bath helps the custard cook gently and evenly.
Bake until the custard is just set but still slightly jiggly in the center, roughly 40-45 minutes. Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate them for at least 4 hours or overnight if you can, which helps the flavors meld beautifully.
Finally, before serving, sprinkle a thin, even layer of granulated sugar over each custard. Using a kitchen torch, melt the sugar until it forms a crispy, caramelized crust. Let it sit for a minute to harden, and voila, you’re ready to impress your guests or simply indulge yourself!
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