Description
A rich and creamy Caramel Crème Brûlée, enhanced with the aroma of vanilla and topped with a perfectly caramelized sugar crust.
Ingredients
Scale
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C).
- In a saucepan, heat the heavy cream over medium heat until it starts to bubble slightly. Remove from heat.
- In a mixing bowl, whisk together the egg yolks, 1/2 cup sugar, and a pinch of salt until pale in color.
- Gradually pour the warm cream into the egg mixture, stirring continuously.
- If using vanilla beans, scrape the seeds into the mixture, or add vanilla extract.
- Strain the custard through a fine-mesh sieve into a large bowl.
- Divide the custard evenly among ramekins, filling them about three-quarters full.
- Place the ramekins in a baking dish and fill it with hot water until halfway up the sides of the ramekins.
- Bake for 30-40 minutes until edges are set and centers are slightly jiggly.
- Cool to room temperature, then cover and chill in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle sugar over cooled custards and caramelize with a kitchen torch or under a broiler.
- Allow the caramelized layer to set for a minute before serving.
Notes
Use high-quality ingredients for the best flavor. Ensure to temper the eggs slowly to prevent them from cooking. Let the custard chill long enough for optimal creaminess.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
Keywords: creme brulee, dessert, caramel, vanilla, French dessert