Crème Brûlée
Before we dive into the creamy goodness of crème brûlée, let's chat about what to enjoy alongside this delightful dessert.
Equipment
- Bowl, Oven
Ingredients
- 5 egg yolks bonus: you can use the leftover whites in an omelet or meringue
- 1 teaspoon cornstarch optional, but it enhances texture
- 1/4 cup superfine sugar also known as caster sugar
- 1 vanilla bean or 1 teaspoon vanilla bean paste for that rich vanilla flavor
- 2 cups heavy cream or pure cream, depending on your region
For the toffee topping:
- 2 teaspoons superfine sugar for caramelizing
Instructions
Step 1: Preheat the Oven
- Start by preheating your oven to 325°F (163°C). This temperature is ideal for cooking the custard gently.
Step 2: Heat the Cream
- In a saucepan, pour the heavy cream and bring it to a simmer over medium heat. Stir occasionally to ensure it heats evenly. Once you see steam rising and tiny bubbles forming, remove it from the heat. This delicate heating helps infuse the cream with flavor.
Step 3: Mix Egg Yolks and Sugar
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch (if using) until pale and slightly thickened. It’s important to whisk thoroughly to ensure the sugar dissolves and the mixture becomes uniform.
Step 4: Combine Cream and Egg Mixture
- Now that the cream has cooled slightly, gradually pour it into the egg yolks mixture. Whisk continuously while adding. This method prevents the eggs from scrambling, which we definitely want to avoid!
Step 5: Strain the Mixture
- Pour the combined mixture through a fine-mesh strainer into a large measuring cup or bowl, eliminating any bits of cooked egg. Straining ensures that your custard is smooth.
Step 6: Prepare the Ramekins
- Place your ramekins in a baking dish. Pour the strained custard mixture into each ramekin, filling them nearly to the top.
Step 7: Water Bath
- Carefully fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. This water bath is key to ensure even cooking.
Step 8: Bake
- Transfer the baking dish to your preheated oven. Bake for about 30 to 40 minutes. The custard should be set but still slightly wobbly in the center.
Step 9: Chill the Custards
- Once baked, remove the ramekins from the water bath. Allow them to cool to room temperature, then refrigerate for at least 2 hours (or even overnight). Chilling enhances the flavors.
Step 10: Sugar Topping
- Before serving, sprinkle a thin layer of superfine sugar on top of each custard.
Step 11: Caramelize
- Using a kitchen torch, carefully melt the sugar until it forms a crispy, golden layer. If you don’t have a torch, you can place the ramekins under a broiler for a minute or two. Keep a close eye on them; sugar can go from perfect to burnt quickly!
Step 12: Let It Rest
- Allow the sugar to cool and harden before digging into your crème brûlée.
Notes
I want you to succeed in making this dessert, so here are some handy tips:
- Use good quality ingredients: The flavor of your crème brûlée relies heavily on the quality of your cream and vanilla. Spring for the good stuff.
- Don’t overmix: When combining the egg mixture with the cream, whisk gently but thoroughly to avoid introducing too much air. No one wants bubbles in their custard!
- Check for doneness: The center must be gently set, not firm. If it jiggles slightly, you’re on the right track.
- Chill well: Allow sufficient chilling time. Cooling not only firms the custard but also enhances the flavors.
- Prevent burning while caramelizing: If using a torch, keep it moving and don’t linger in one spot to avoid burning the sugar.
Nutrition
Calories: 300kcalCarbohydrates: 29gProtein: 5gFat: 20gSaturated Fat: 12gSugar: 19g
Tried this recipe?Let us know how it was!