Creme Brulee

Name: Creme Brulee
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings servings
Cuisine: French
Ingredients: 4 cups heavy cream; 1 cup plus 2 tablespoons sugar; 1 vanilla bean, split and scraped; 7 large egg yolks

Jennifer

11 months ago

Cuisine: French

Categories: Side Dishes & Desserts

Recipe Source: Martha Stewart

Crème brûlée is a classic French dessert that seduces with its contrasting textures and rich custard base. This elegant dessert features a silky smooth custard base, typically flavored with vanilla, that's baked to a creamy perfection. The defining characteristic is the brittle, caramelized sugar crust that tops the custard, adding a satisfying crunch and a touch of bitterness that complements the sweetness. Whether enjoyed as a romantic dessert, a dinner party treat, or a simple indulgence, crème brûlée offers a luxurious and unforgettable culinary experience.

Creme Brulee recipe - French easy difficulty dish

Tags:

cream

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 6 servings

Ingredients:

4 cups heavy cream
1 cup plus 2 tablespoons sugar
1 vanilla bean, split and scraped
7 large egg yolks

Directions:

Pre heat oven to 300 degrees.
In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.
Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.
Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.
Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.
To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.

Directions:

Pre heat oven to 300 degrees.

In a small saucepan, combine cream, vanilla bean and seeds, and 3/4 cup granulated sugar; place over medium heat, stirring occasionally, until bubbles start to form around the edges of the pan. Do not boil. Remove from heat and set aside.

Whisk egg yolks in a large bowl; while whisking constantly, slowly add hot cream mixture to egg yolks. Continue whisking until smooth. Strain custard mixture through a fine-mesh sieve set over a large liquid measuring cup; discard solids.

Place six shallow 7-ounce ramekins in a roasting pan; transfer roasting pan to oven. Fill each ramekin to the top with custard mixture. Add enough hot water to baking pan so that it comes halfway up the sides of the ramekins. Bake until custard is set and trembles slightly when shaken, about 40 minutes.

Remove ramekins from water bath and transfer to a wire rack; let cool for 30 minutes. Transfer ramekins to refrigerator and let chill for at least 4 hours and up to 3 days.

To serve, sprinkle each ramekin of custard with 1 tablespoon remaining granulated sugar. Using a kitchen torch held 4 to 5 inches from the surface, melt sugar using a slow and even motion, until sugar is caramelized. Serve immediately.