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Crème Brûlée

 


Crème brûlée is a classic French dessert known for its creamy custard base and crisp caramelized sugar topping. Here’s a step-by-step guide to making it at home:

Crème Brûlée Recipe

Ingredients:

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • Extra granulated sugar for caramelizing

Instructions:

  1. Preheat Oven:

    • Preheat your oven to 325°F (163°C).

  2. Prepare Vanilla Bean:

    • If using a vanilla bean, split it lengthwise with a knife and scrape out the seeds.
    • Add both the seeds and the pod to a saucepan. If using vanilla extract, skip this step.

  3. Heat Cream and Milk:

    • In a medium saucepan, combine the heavy cream, whole milk, and vanilla bean (seeds and pod) if using.
    • Heat over medium heat until the mixture is hot but not boiling. Remove from heat and let it steep for 10 minutes. If using vanilla extract, add it after removing from heat.

  4. Whisk Egg Yolks and Sugar:

    • In a mixing bowl, whisk together the egg yolks and granulated sugar until pale and slightly thickened.

  5. Combine Mixtures:

    • Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent curdling.
    • Remove the vanilla bean pod if used.

  6. Strain Custard:

    • Strain the custard mixture through a fine-mesh sieve into a clean bowl or measuring jug to remove any curdled bits or vanilla bean pieces.

  7. Prepare Ramekins:

    • Place 6-8 ramekins (depending on size) in a roasting pan or baking dish.
    • Divide the custard mixture evenly among the ramekins.

  8. Bake:

    • Pour hot water into the roasting pan to create a water bath that reaches halfway up the sides of the ramekins.
    • Bake in the preheated oven for 35-45 minutes, or until the custards are set but still slightly jiggly in the center. The edges should be set while the center remains a bit wobbly.

  9. Cool and Chill:

    • Remove the ramekins from the water bath and let them cool to room temperature.
    • Refrigerate for at least 2 hours, or overnight, to fully set.

  10. Caramelize Sugar:

    • Just before serving, sprinkle a thin, even layer of granulated sugar on top of each custard.
    • Use a kitchen torch to caramelize the sugar until it’s golden brown and crispy. Move the torch in small circles to ensure even caramelization. If you don’t have a torch, you can use the broiler in your oven, but watch closely to avoid burning.

  11. Serve:

    • Allow the caramelized sugar to cool for a minute before serving. The sugar should be crisp and crackly when tapped with a spoon.

Enjoy your delicious crème brûlée with its creamy custard and crispy caramelized top!

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