Vanilla Crème Brûlée
Ingredients:
– 2 cups 480 mL heavy cream
– 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped
– 5 large egg yolks
– cup 100 g granulated sugar, plus extra for topping
– Pinch of salt
Directions:
1. Preheat the Oven:
Preheat your oven to 325F 165C. Place 4 ramekins in a large baking dish.
2. Heat the Cream:
In a medium saucepan, heat the heavy cream and vanilla extract or vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
3. Prepare the Egg Mixture:
In a separate bowl, whisk together the egg yolks, cup of granulated sugar, and a pinch of salt until the mixture becomes pale and smooth.
4. Temper the Eggs:
Slowly whisk the warm cream into the egg yolk mixture a little at a time to temper the eggs preventing them from scrambling. Once fully combined, strain the mixture through a fine sieve to remove any cooked egg bits or vanilla bean pod.
5. Bake the Crème Brûlée:
Pour the custard mixture evenly into the ramekins. Pour hot water into the baking dish, filling it halfway up the sides of the ramekins to create a water bath. Bake for 40-45 minutes, or until the edges are set but the centers are slightly jiggly.
6. Chill the Custards:
Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours, or until fully chilled.
7. Caramelize the Sugar:
Before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each custard. Using a kitchen torch, melt and caramelize the sugar until golden and crisp. If you dont have a torch, you can place the ramekins under the broiler for 1-2 minutes, watching carefully.
8. Serve:
Let the caramelized sugar cool for a minute before serving. Crack through the crisp sugar layer to enjoy the creamy custard underneath!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 45 minutes Total Time: 3 hours including chilling
– Kcal: 450 kcal per serving Servings: 4 servings
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