Description
Classic Creme Brulee is a rich and creamy French dessert featuring a smooth custard base topped with a crisp, caramelized sugar crust. This elegant treat combines the delicate flavors of vanilla-infused custard with the satisfying crunch of brown sugar brûléed to golden perfection.
Ingredients
Scale
Custard Base
- 4 cups heavy whipping cream
- 9 large egg yolks
- 3/4 cup sugar
- 1 teaspoon vanilla extract
Topping
- Brown sugar (1 to 2 teaspoons per ramekin for caramelizing)
Instructions
- Preheat and Heat Cream: Preheat your oven to 325°F (163°C). In a small saucepan, gently heat the heavy cream until bubbles form around the edges, then immediately remove from heat to avoid scorching.
- Mix Egg Yolks and Sugar: In a large bowl, whisk together the egg yolks and sugar until fully blended but not foamy. Slowly pour the hot cream into this mixture while stirring continuously, then stir in the vanilla extract thoroughly.
- Prepare Ramekins and Water Bath: Place eight 6-ounce broiler-safe ramekins into a large baking pan, making sure they don’t touch each other. Pour the custard mixture evenly into each ramekin. Carefully add very hot water to the baking pan until it reaches about half an inch from the top of the ramekins.
- Bake the Custards: Place the baking pan on the middle oven rack and bake for 25 to 30 minutes or until the custards are just set but still jiggle slightly when moved.
- Cool the Custards: Remove ramekins from the water bath immediately and transfer to a wire rack. Let them cool at room temperature for about 10 minutes before refrigerating until thoroughly chilled.
- Caramelize the Sugar Topping: When ready to serve, take the chilled custards out and let them stand at room temperature for 15 minutes. Preheat the oven’s broiler. Sprinkle 1 to 2 teaspoons of brown sugar evenly over each custard. Place the ramekins about 8 inches under the broiler and broil for 4 to 7 minutes, watching carefully until the sugar melts and caramelizes to a crispy golden crust.
Notes
- Use a flat whisk to gently combine egg yolks and sugar to avoid creating foam.
- Ensure water bath does not splash into the custards to prevent watery tops.
- For an even caramelized top, keep an eye on the custards as broiling times vary by oven.
- The custards should jiggle slightly when done baking, signaling a perfect creamy texture.
- Let custards chill at least 2 hours or overnight for best flavor and set.
