French Crème Brûlée

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Crème Brûlée is a classic French dessert known for its rich, creamy custard base topped with a layer of caramelized sugar. The custard is typically flavored with vanilla, giving it a delicate yet indulgent taste, while the crisp sugar crust adds a satisfying contrast in texture. Traditionally served chilled in small ramekins, Crème Brûlée is a sophisticated treat that offers a perfect balance of sweetness and smoothness, making it a favorite in fine dining and home kitchens alike.

Servings:4
PrepTime:15 minutes
Cook Time: 30-35 minutes
Chill Time: 2-3 hours

Ingredients:

• 2 cups (480 ml) heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• ½ cup (100 g) granulated sugar (plus extra for topping)
• A pinch of salt

Equipment:

• 4 ramekins
• Baking dish
• Whisk
• Fine mesh strainer
• Small saucepan
• Mixing bowl
• Kitchen torch (or oven broiler)
• Heatproof spatula

Instructions:

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C).
2. Infuse the Cream:
   1. Pour the heavy cream into a small saucepan.
   1. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the cream. If using vanilla extract, you’ll add it later.
   1. Heat the cream over medium heat until it just begins to simmer. Do not let it boil. Once small bubbles form around the edges, remove the saucepan from the heat.
   1. Let the cream sit for about 10 minutes to allow the vanilla to infuse.
3. Prepare the Egg Mixture:
   1. In a mixing bowl, whisk together the egg yolks, ½ cup sugar, and a pinch of salt until the mixture becomes pale and slightly thickened.
   1. Gradually add the warm cream to the egg mixture, whisking constantly to prevent the eggs from curdling. If using vanilla extract, add it now.
   1. Strain the mixture through a fine mesh strainer into another bowl to remove any bits of cooked egg or vanilla pod.
4. Pour into Ramekins:
   1. Place the ramekins in a large baking dish.
   1. Pour the custard mixture evenly into the ramekins, filling them almost to the top.
5. Bake in a Water Bath:
   1. Carefully pour hot water into the baking dish, around the ramekins, until it reaches halfway up the sides of the ramekins. This water bath (bain-marie) helps cook the custard gently and evenly.
   1. Place the baking dish in the preheated oven and bake for 30-35 minutes. The crème brûlée should be set around the edges but still slightly jiggly in the center.
6. Cool and Chill:
   1. Remove the ramekins from the water bath and let them cool to room temperature.
   1. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2-3 hours, or overnight, until thoroughly chilled.
7. Caramelize the Sugar:
   1. Before serving, sprinkle a thin, even layer of granulated sugar (about 1-2 teaspoons) on top of each chilled custard.
   1. Use a kitchen torch to melt and caramelize the sugar until it turns golden brown and forms a crispy top. If you don’t have a torch, place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
8. Serve:
   1. Let the caramelized sugar cool for a minute to harden.
   1. Serve immediately and enjoy the contrast of the crisp caramel topping with the creamy custard underneath.

Bon appétit!