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Perfect Classic Crème Brûlée

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A reliable and elegant dessert featuring a creamy custard base topped with a crisp caramelized sugar crust, perfect for special occasions or a fancy treat at home.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream
  • 1 teaspoon vanilla bean paste (or 1 vanilla bean scraped)
  • 5 large egg yolks, room temperature
  • ½ cup (100 g) granulated sugar, plus extra for caramelizing
  • Pinch of salt

Instructions

  1. Preheat your oven to 325°F (160°C). Position a rack in the center.
  2. Heat the cream and vanilla: In a medium saucepan, warm 2 cups (480 ml) heavy cream with 1 teaspoon vanilla bean paste over medium heat. Stir occasionally until just simmering (small bubbles around the edges), then remove from heat (about 5 minutes).
  3. Whisk egg yolks and sugar: In a bowl, whisk 5 large egg yolks with ½ cup (100 g) granulated sugar and a pinch of salt until pale and thick (about 2 to 3 minutes).
  4. Temper the eggs: Slowly pour the hot cream into the egg mixture, whisking constantly to prevent cooking the eggs (about 1-2 minutes).
  5. Strain the custard: Pour the mixture through a fine mesh sieve into a clean bowl or large measuring cup.
  6. Prepare the ramekins: Place 4 to 6 ramekins in a baking dish. Pour the custard evenly into each ramekin.
  7. Add the water bath: Carefully pour hot water into the baking dish until it reaches halfway up the ramekins.
  8. Bake: Place the baking dish in the oven and bake for 35-40 minutes. The custard should be set but still slightly wobbly in the center when shaken gently.
  9. Cool and chill: Remove ramekins from water bath and cool to room temperature, then refrigerate at least 2 hours or overnight.
  10. Caramelize the top: Just before serving, sprinkle about 1 teaspoon of granulated sugar evenly over each custard. Using a kitchen torch, melt and caramelize the sugar until golden and crisp, moving the flame in small circles to avoid burning. Let the sugar harden for a minute.

Notes

Use Nielsen-Massey vanilla bean paste for best aroma. Temper eggs slowly to avoid curdling. Use a water bath to ensure gentle, even cooking. If no kitchen torch is available, caramelize sugar under broiler carefully. Chill custard at least 2 hours or overnight for best texture. Avoid overbaking to prevent curdling. Use superfine sugar for smoother custard if available.

Nutrition

Keywords: crème brûlée, classic dessert, custard, caramelized sugar, elegant dessert, easy crème brûlée, vanilla custard

Find it online: https://katedishes.com/perfect-classic-cr-e-me-br-u-l-e-e-recipe-easy-homemade-elegant-dessert-guide/