Crème Brulée

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Cr�me br�l�e is a classic French dessert known for its creamy custard base and caramelized sugar topping. This indulgent treat is loved for its rich flavor and contrasting textures. With this easy-to-follow recipe, you can create a delectable cr�me br�l�e right in your own kitchen. Whether you're looking to impress guests or satisfy your sweet tooth, this recipe is sure to be a hit.

Keywords: Cr�me br�l�e, French dessert, creamy custard, caramelized sugar, indulgent.

Cr me brul e recipe details

Cr me brul e recipe, recipe Rating: 4.5
Number of votes:98

Crème brulée is a French custard dessert that can be translated as “burnt cream.” You don’t really burn the cream– you burn the sugar on top.
Ready in: 2 hours 5 mins

Ingredients

Serves: 6

• 2 cups cream
• 2/3 cups sugar
• 4 egg yolks
• 2 tablespoons pure vanilla extract
• 6 to 8 spoonfuls of sugar

Preparation method

Prep: 15 mins | Cook: 50 mins | Extra time: 1 hour, cooling

1. Pre-heat oven to 350 degrees F. Arrange six 1 cup ceramic ramekins (not touching) in a shallow roasting pan.
2. Heat cream in a heavy saucepan over medium-low heat until you see “fish eyes” (bubbles around the edges), about 5 minutes. Remove from heat.
3. In a mixing bowl, use a whisk to beat the sugar and yolks until thickened (30 seconds). Slowly stir in the cream and vanilla. Whisk for 1 minute.
4. Pour the mixture into the ramekins, 3/4 of the way up to the top in each. Place the custard cups into a roasting pan. Fill the roasting pan with hot water, half an inch from the top of ramekins. Place in the oven.
5. Bake for about 45 minutes, until the custard is set but the middle of each ramekin is still a little jiggly.
6. Remove the pan from the oven. With a turkey baster, remove some of the water. Take the ramekins out of the pan and refrigerate for at least 1 and up to 6 hours.
7. At least an hour before serving, pre-heat the broiler. Sprinkle the top of the custard evenly with 1 to 2 spoonfuls of sugar on each. Broil close to the heat source for about 2 minutes, until the sugar melts and the surface browns. Watch closely so the sugar does not melt.
8. Refrigerate if not served immediately after browning the sugar.Note

You can also melt the sugar with a small kitchen torch if available.