Classic French Creme Brulee: Easy And Elegant Dessert

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Creme brulee, also known as burnt cream, is a classic French dessert that’s surprisingly easy to make at home. Its smooth, custard base hides a secret weapon: a thin layer of caramelized sugar that creates a delightful crackle with every bite. This recipe delivers a creamy, decadent experience that’s sure to impress your guests.

Ingredients:

Easy Creme Brulee Recipe
Easy Creme Brulee Recipe

4 large egg yolks

  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon brown sugar

  • Instructions:

    1. Preheat the oven to 325°F (165°C). Fill a shallow baking dish with about 1 inch of hot water. This will create a water bath for the creme brulee to cook in gently and evenly.

    2. Whisk the egg yolks and 1/4 cup of the granulated sugar in a large bowl until light and fluffy. You can use an electric mixer for this step to achieve a smooth and airy texture.

    3. In a saucepan, heat the heavy cream and vanilla bean over medium heat. Just bring it to a simmer, stirring occasionally. Don’t let it boil.

    4. Slowly temper the hot cream into the egg yolk mixture. Whisk constantly as you slowly pour the hot cream into the egg yolks to prevent them from scrambling.

    5. Strain the custard mixture through a fine-mesh sieve into a bowl. This will remove any bits of cooked egg or vanilla bean pod.

    6. Divide the custard mixture evenly among four ramekins. Ramekins are small, oven-safe baking dishes, typically made of ceramic.

    7. Carefully place the ramekins in the prepared baking dish with the hot water. The water level should come about halfway up the sides of the ramekins.

    8. Bake for 45-50 minutes, or until the custard is set but still slightly jiggly in the center. You can check for doneness by gently inserting a toothpick into the center of a ramekin. It should come out clean with a slight wobble.

    9. Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate them for at least 2 hours, or preferably overnight, to allow the custard to firm up completely.

    10. Just before serving, preheat your broiler to high.

    11. Sprinkle the remaining 1/4 cup of granulated sugar evenly over the surface of each chilled custard.

    12. Using a kitchen torch, caramelize the sugar on top of each ramekin. Alternatively, you can place the ramekins under the broiler for a few minutes, watching closely to avoid burning the sugar. The sugar should melt and become a golden brown color.

    13. Let the caramelized sugar cool slightly before serving. The contrasting textures of the smooth custard and the hard caramel create a delightful eating experience.

    Nutrition Facts (per serving):

    Calories: 350

  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 210mg
  • Sodium: 70mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 5g

  • Please note: This is a general estimate and the actual nutritional content may vary depending on the specific ingredients used.

    Conclusion

    Creme brulee is a timeless dessert that’s perfect for any occasion. With its simple ingredients and easy-to-follow instructions, this recipe is a great way to impress your family and friends. The combination of the creamy custard and the crunchy caramelized sugar is sure to tantalize your taste buds. So, why not give it a try and experience the magic of creme brulee for yourself?

    Frequently Asked Questions (FAQs):

    1. Can I use milk instead of heavy cream?

    While you can substitute milk for heavy cream, the resulting creme brulee will be less rich and creamy. For best results, we recommend sticking with heavy cream.

    2. What if I don’t have a kitchen torch?

    You can caramelize the sugar on top of the creme brulee under a broiler. Just watch closely to avoid burning the sugar.

    3. My creme brulee is curdled. What went wrong?

    Curdling can happen if the hot cream is added to the egg yolks too quickly. To prevent this, temper the cream by slowly whisking it into the egg yolks a little at a time.

    4. How long can I store leftover creme brulee?