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Creme Brulee is a classic dessert that never fails to impress. With its creamy custard base and crisp caramelized sugar topping, it's a delightful treat for any occasion. This recipe is straightforward, requiring just a few ingredients and some patience. The result? A rich, velvety custard with a satisfying crack of caramelized sugar. Ready to dive in?
Creme Brulee Recipe
Ingredients:
- 2 cups heavy cream
- 1 tsp vanilla extract
- 5 egg yolks
- 1/2 cup granulated sugar
- 2 tbsp sugar (for caramelizing)
Instructions:
- Preheat oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla extract until just simmering.
- In a bowl, whisk the egg yolks and granulated sugar until pale and thick.
- Slowly pour the hot cream into the egg mixture, whisking constantly.
- Strain the mixture and pour into ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-45 minutes, until set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and caramelize with a blowtorch.
What You Will Need
H2: What you will need to make creme brulee
- Heavy cream: Provides rich, creamy texture essential for the custard base, making it smooth and luxurious.
- Vanilla extract: Adds a deep, aromatic flavor that complements the sweetness and richness of the custard.
- Egg yolks: Thicken the custard, giving it a silky, smooth consistency and rich flavor.
- Granulated sugar: Sweetens the custard and caramelizes on top, creating the signature crunchy layer.
- Sugar for caramelizing: Essential for the crispy, caramelized top that contrasts with the creamy custard.
Tools and Instruments Required
What tools/instruments will be needed to make Creme Brulee Recipe
- Saucepan: Heats the cream and vanilla to just the right temperature without boiling, ensuring a smooth custard base.
- Mixing bowl: Whisks egg yolks and sugar together until pale and thick, creating the foundation for the custard.
- Whisk: Blends ingredients smoothly, preventing lumps and ensuring a consistent texture in the custard.
- Fine-mesh strainer: Removes any cooked egg bits, resulting in a silky smooth custard.
- Ramekins: Individual serving dishes that hold the custard while baking and chilling.
- Baking dish: Holds ramekins in a water bath, ensuring even cooking and preventing the custard from cracking.
- Blowtorch: Caramelizes the sugar topping, creating the signature crispy crust of creme brulee.
Creme Brulee Recipe
A classic French dessert with a rich custard base and a caramelized sugar top.
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Equipment
- Ramekins
- Blowtorch
Read more: Mini Casserole Recipe Dish Recipe
Ingredients:
Main Ingredients
- 2 cups heavy cream
- 1 tsp vanilla extract
- 5 egg yolks
- 1/2 cup granulated sugar
- 2 tbsp sugar (for caramelizing)
Instructions:
- Preheat oven to 325°F (160°C).
- In a saucepan, heat the heavy cream and vanilla extract until just simmering.
- In a bowl, whisk the egg yolks and granulated sugar until pale and thick.
- Slowly pour the hot cream into the egg mixture, whisking constantly.
- Strain the mixture and pour into ramekins.
- Place ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins.
- Bake for 40-45 minutes, until set but still slightly jiggly in the center.
- Cool to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle sugar on top and caramelize with a blowtorch.
Notes:
Make sure to caramelize the sugar just before serving for the best texture.
Nutrition value:
Calories: 300kcalCarbohydrates: 25gProtein: 5gFat: 20gSaturated Fat: 12gCholesterol: 200mgSodium: 50mgPotassium: 100mgSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the custard mixture as directed.
- Pour into ramekins and bake.
- Cool to room temperature.
- Cover each ramekin with plastic wrap.
- Refrigerate for up to 2 days.
Freezing Instructions
- After baking, cool custard completely.
- Wrap each ramekin tightly with plastic wrap, then aluminum foil.
- Freeze for up to 1 month.
- Thaw in the refrigerator overnight.
- Caramelize sugar on top just before serving.
Using a blowtorch to caramelize the sugar on top of creme brulee not only gives it that perfect crispy layer but also adds a subtle smoky flavor.
Frequently Asked Questions
FAQ:
How do I prevent the custard from curdling?
Slowly pour the hot cream into the egg mixture while whisking constantly to avoid cooking the eggs.
Can I use a different type of sugar for caramelizing?
Yes, you can use brown sugar, but granulated sugar gives the best caramelized crust.
How long should I refrigerate the creme brulee before serving?
At least 2 hours, but overnight is even better for a firmer texture.
What if I don't have a blowtorch?
You can place the ramekins under a broiler for a few minutes, but watch closely to avoid burning.
Can I make creme brulee ahead of time?
Absolutely, you can prepare it a day in advance and caramelize the sugar just before serving.
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