Description
Creamy French “Dreams Creme Brulee” whispers romantic Paris with each silky spoonful. Rich custard topped with caramelized sugar promises sweet indulgence that melts on your palate, transporting you to elegant Parisian cafes.
Ingredients
Scale
Main Ingredients:
- 2 cups (473 ml) heavy cream
- 5 large egg yolks
- ½ cup (100 grams) granulated sugar
Flavoring Ingredients:
- 1 teaspoon (5 ml) vanilla extract
Finishing Ingredients:
- 1 pinch of salt
- Extra granulated sugar (for caramelizing)
Instructions
- Prepare the baking environment by lining a spacious roasting pan with a soft kitchen towel, creating a cushioned base for delicate ramekins. Position the ceramic vessels carefully within the pan.
- Gently warm the rich cream in a saucepan, coaxing it to release aromatic steam without reaching a boiling point. If utilizing a fragrant vanilla bean, infuse its essence into the liquid for a brief period, then discard the pod.
- Whisk egg yolks with granulated sugar and a whisper of salt until the mixture transforms into a pale, silky emulsion. Gradually introduce the heated cream, stirring consistently to prevent any unwelcome curdling.
- Refine the custard mixture by passing it through a delicate sieve, eliminating any potential imperfections. Distribute the liquid evenly among the waiting ramekins with precision.
- Create a nurturing water bath by carefully pouring heated water around the ramekins, ensuring it reaches midway up their delicate sides.
- Slide the roasting pan into a preheated oven, allowing the custards to bake for approximately 35 minutes. The ideal texture will have set edges with a gentle tremor at the center when softly nudged.
- After cooling to room temperature, refrigerate the custards for a minimum of four hours to achieve optimal consistency.
- Just before serving, dust the surface with a gossamer layer of sugar. Transform the top using a kitchen torch, moving the flame consistently until the sugar caramelizes into a gleaming, crackling amber crust.
- Allow the caramelized sugar to solidify momentarily, then present these ethereal desserts immediately, inviting a dramatic crack through the golden surface.
Notes
- Select high-quality, fresh heavy cream for a rich, smooth texture that elevates the entire dessert experience.
- Use room temperature egg yolks to ensure even mixing and prevent potential curdling during the tempering process.
- Strain the custard carefully through a fine-mesh sieve to remove any potential egg solids, creating an ultra-silky smooth final product.
- When caramelizing sugar, move the torch slowly and evenly to achieve a perfect golden-brown crust without burning.
- For a dairy-free version, substitute coconut cream and use plant-based egg replacer to maintain the classic creamy consistency.
- Enhance flavor by infusing the cream with lavender, orange zest, or a splash of bourbon during the steeping process.
- Refrigerate ramekins for at least 4 hours to allow the custard to set completely and develop a luxurious, velvety texture.
- Store leftover creme brulee covered in the refrigerator for up to 2 days, keeping the caramel topping crisp by adding it just before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 360
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg