A fancy French dessert that's a great way to practice some dessert techniques and it only takes a few ingredients! Crème Brûlée is simple, yet so very delicious. As soon as I'm done with one I want another. It tastes so much more delicious than the simple list of ingredients would imply. Watching a tutorial online will make this dessert seem much easier to make.
This is a make ahead recipe. It needs to chill before caramelizing sugar on top.
Ingredients:
5 large egg yolks (~92 g)
1/2 cup granulated white sugar (100 g)
1 tsp. pure vanilla extract
2 cups heavy whipping cream (35% fat) (473 g)
Brown sugar, for caramelizing the top
Directions:
Vanilla Note: You can use a vanilla bean instead of extract, you will want to scrape the seeds out and add the pod and seeds to the cream as you warm it, and then strain the pod out when you strain the custard mixture.
Sugar note: I definitely prefer the taste of brown sugar on creme brûlée for caramelizing, but you can experiment!
Preheat a conventional oven to 325°F.
Prepare a metal baking pan with 6 6 oz. (177 mL) ceramic ramekins (or other shallow ramekins). Later you will add boiling water around the ramekins.
Add the heavy cream to a small pot and heat until hot to the touch (~130°F).
Remove the pan from the heat and add the vanilla extract.
Place a mixing bowl on top of a damp kitchen towel (for stability when mixing). Add the egg yolks and 1/2 cup sugar and mix with a wooden or a firm silicone spatula to mix the yolks and sugar together until combined. Don't use a whisk.
Gradually pour the warm cream mixture into the egg yolk mixture, while mixing constantly. This tempers the egg yolks so they don't scramble.
Pour the mixture through a sieve into a pouring container (e.g. a Pyrex measuring cup) to remove any small egg yolk pieces.
Evenly pour the mixture into the ramekins.
Boil ~10 cups of water in a pot or kettle. Place your pan of ramekins on, or neat the oven. Pour the boiling hot water into the pan until it's halfway up the edges of the ramekins. Make sure no water gets into the ramekins or they will not cook right.
Bake for about 30-40 minutes or until they are set around the edges and trembling/jiggly in the center when gently shaken.
Remove the ramekins from the hot water and let cool on a wire rack at room temperature. Refrigerate for at least 2 hours or overnight before serving.
Before serving spread a layer of brown sugar on top of each crème brûlée. Use a torch to melt the sugar and create a crispy crust, or place ramekins in the oven on the highest rack and turn on the broiler to caramelize, but watch it closely so the sugar doesn't burn.
Let set for about 5 minutes before serving.
6 servings.
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