Creme Brulee
Submitted by countryclub
Creme brulee, the classic French dessert: silky vanilla custard made from just cream, egg yolks, sugar, and vanilla, baked gently in a water bath and finished with a crackly torched sugar crust.
YIELD
6 servingsPREP
5 minCOOK
45 minREADY
5½ hrsFew desserts deliver as much drama as creme brulee, and yet it leans on only four ingredients: heavy cream, egg yolks, sugar, and vanilla. The magic is all in the technique.
It begins by gently heating the cream with vanilla, then letting it steep so the flavor infuses deep. Whisked egg yolks and sugar are slowly tempered with that warm cream, and straining the custard through a fine sieve is the step that guarantees a glass-smooth, lump-free texture.
A low-and-slow bake in a water bath keeps the custard from curdling; you’re after a set edge with a center that still jiggles like a held breath.
After a long chill comes the finishing flourish: a thin, even layer of sugar torched until it bubbles into a glassy, amber shell.
Crack through that crackly top with a spoon to reach the cool, creamy custard below.
Chef Tips
- Strain the custard before baking; it’s the difference between silky and grainy.
- Bake in a water bath and pull the custards while the centers still jiggle slightly, since they firm as they chill.
- Chill at least 4 hours, ideally overnight, so the custard sets fully.
- Use a thin, even sugar layer and torch just until amber; too thick and it won’t crack cleanly.
Variations
- Steep the cream with a split vanilla bean instead of extract for fragrant flecks.
- Infuse with espresso, citrus zest, or a cinnamon stick for a flavored custard.
- Top with fresh raspberries, as pictured, for a tart contrast to the rich custard.
Ingredients
Directions
Preheat oven to 300 degrees. Place 6 six ounce ramekins in a shallow roasting pan.
In a saucepan combine the cream and vanilla. Cook over medium-high heat until small bubbles appear around the edges of the pan, about 5 minutes. Remove from the heat, cover and let stand for about 15 minutes.
In a bowl, whisk the egg yolks with ⅓ cup of sugar for 2 minutes. Slowly whisk the warm cream mixture into the egg yolk mixture. Strain this mixture through a fine sieve into the ramekins.
Pour simmering water ⅓ to ½ of the way up the sides of the ramekins. Cover the pan with foil.
Bake until the custards are set but the centers jiggle slightly when shaken, about 40 minutes. Remove from the oven and let cool in the water bath, then lift out of the water. Cover and refrigerate for at least 4 hours.
Sprinkle remaining sugar over the tops of the custards to form an even layer. Using a kitchen torch, caramelize the sugar until the sugar bubbles, about 30 seconds.
Serve immediately.
Comments
Talking about a decadent dessert, this Creme Brulee looks absolutely mouth-watering, I can imagine how creamy and rich when I put a spoonful into my mouth :)