Hello Readers my name is Leeroy and today I will be giving you a recipe for a crème brûlée.
Ingredients
- 2 cups heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla bean paste/extract)
- 6 large egg yolks
- ½ cup granulated sugar, plus extra for the topping (about 1 tbsp per ramekin)
- Pinch of salt (optional)
Equipment
- 4-6 ovenproof ramekins (about 6 oz each)
- A large baking dish (for the water bath)
- Kitchen torch or oven broiler
Instructions
- Preheat Oven & Prep: Preheat your oven to 325°F (163°C). Place the ramekins in a large baking dish. Start a kettle of water boiling for the water bath.
- Infuse the Cream: In a medium saucepan, combine the heavy cream, vanilla bean seeds and pod (if using a pod), and salt. Heat over medium heat until it is hot and small bubbles start to form around the edges (do not boil). Remove from heat, cover, and let it infuse for about 15 minutes.
- Whisk Egg Yolks and Sugar: In a separate medium bowl, whisk together the egg yolks and ½ cup sugar until well blended and the mixture lightens slightly in color.
- Temper the Eggs: Slowly stream about a quarter of the warm cream mixture into the egg yolk mixture while whisking constantly. This prevents the eggs from scrambling. Then, slowly pour the tempered egg mixture into the remaining cream in the saucepan, whisking gently until fully combined.
- Strain and Fill: Strain the entire custard mixture through a fine-mesh sieve into a large measuring cup or a bowl with a spout to remove any potential lumps or vanilla bean pieces. Pour the mixture evenly into the prepared ramekins, filling them nearly to the top. Skim any foam off the top.
- Water Bath: Carefully pour the boiling water into the large baking dish (around the ramekins), making sure the water comes about halfway up the sides of the ramekins. Be careful not to splash any water into the custard.
- Bake: Carefully transfer the baking dish to the oven. Bake for 30-40 minutes, or until the edges are set but the centers still have a slight jiggle when gently shaken.
- Cool and Chill: Carefully remove the ramekins from the water bath and let them cool completely to room temperature on a wire rack. Once cool, cover and refrigerate for at least 2 hours, or up to 3 days, until thoroughly chilled and set.
- Caramelize the Top: Just before serving, pat the tops of the custards dry with a paper towel if there is any moisture. Sprinkle an even, thin layer of granulated sugar over the surface of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a deep amber, crunchy top. Alternatively, place them under a hot broiler for a few minutes, watching closely to prevent burning.
- Serve: Let the caramelized sugar harden for a minute or two, then serve immediately.
In conclusion you should have A perfect crème brûlée with a, brittle, caramelized sugar top that cracks when tapped, revealing a cold, creamy, and smooth custard beneath that is softly set and has a “jiggle” like a thick pudding, but should not be liquidy or firm like a cake