A creme brûlée is a rich decadent baked dessert with cream and egg yolks. It needs only 5 ingredients, 10 minutes to prep, and 30 minutes to bake. A surprisingly simple and easy recipe that looks impressive and elegant. And, this makes it the perfect dessert to entertain.
Place a paper hand towel in a roasting pan with 6 x 4 oz ramekins.Pro tip - The paper hand towel will prevent the ramekins from moving around.
In a heavy bottom-saucepan, over medium heat, bring the heavy cream, vanilla bean scraping, and salt to an almost boil. Pro tip - To use vanilla bean caviar (seeds), split the bean in half lengthways, scrape the seeds with the back of a knife and add it to the pan along with the bean.
Pour the hot cream mixture gradually into the egg mixture, a few tablespoons at a time, stirring continuously. Strain thru a sieve to remove any curdled eggs.Pro tip - This is called tempering the eggs. It is important to pour the milk gradually to prevent the eggs from curdling.
Baking creme brulee
Divide the mixture equally between the prepared ramekins. Place the roasting pan on a larger baking tray.
Pour enough water in the roasting pan to come to almost ½ way up outside the ramekins.Pro tip - This is called baking in a water bath. The water outside will create steam and bake the custard without curdling.
Bake in a preheated oven for 30 to 40 minutes. Once baked, remove from the oven, cover with plastic wrap. Then, chill in the fridge for at least 3 to 4 hours or overnight (up to 3 days).
Caramelize the top
When ready to serve, sprinkle about 1 to 1 ½ teaspoon granulated sugar over each ramekin.Pro tip - This step must be done just before serving. Otherwise, the caramel will soften in the fridge due to condensation.
Spread evenly by swirling the ramekin in your hand. Shake off any excess and clean the rim.Pro tip - Wipe the rim of the ramekin with a paper towel to remove any sugar. Otherwise, you will have brunt sugar on the edges, which does not give a clean finish.
Carefully caramelize the sugar using a blowtorch. The sugar should turn amber and smooth but also hard which cracks like glass when eating.Pro tip - Move the flame of the blowtorch over the sugar in a circular motion to get a more even caramel color.
Warning! Do not touch hot caramel at this point as it can cause serious burns. Wait for the bubbles to cool off.
Combine the egg yolks and sugar well. This means to whip the egg yolks with the sugar until the mixture is pale in color.
Always use the best quality vanilla you can get. A vanilla bean is the most preferred for custard-based desserts. And yet you can also try a bean paste or good quality vanilla. NO IMITATIONS.
Also, be careful when combining the hot cream with the egg yolk mixture. You want to temper the egg yolks but not curdle it. The best way to do this is to whisk the egg mixture while pouring the cream.
Bake the classic creme brulee in the right baking dish such as a ramekin. This dessert is best baked in a wide shallow creme brulee dish as I have used in my pumpkin creme brulee is preferred. And yet, a ramekin used in this recipe works just as well.
Custard-based desserts such as creme brulee must bake at low temperatures. A water bath is a great way to protect the yolk and cream mixture from overheating. It usually takes between 40 to 45 minutes after which you must keep a close eye.
A Brulee is baked when almost set but still has a slight jiggle in the custard. That jiggle will continue to cook with the remaining heat and then placed in the fridge when cooled.
In addition, classic creme brulee is best served at room temperature. So take it out an hour or more before serving.
Finally, caramelize the sugar do not burn it. You want a pretty golden color not black color. The best way to do this is to do it slowly and in a circular motion not staying in one place for too long.
If you do not have a blow torch, place the ramekins under a hot broiler. Making sure the broiler is hot, so it caramelizes the sugar quickly without cooking the custard. You want to serve the creme brulee at room temperature.
Pour sugar into the ramekin, swirl it around, so it covers the entire top surface. Remove the excess and CLEAN THE EDGES of the ramekins well before you caramelize the sugar. It makes for a pretty presentation, and you won't have burnt sugar on the edges which are difficult to clean and do not look so beautiful.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you