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Crème brûlée, a classic French dessert, is a delightful combination of a custard-like base with a caramelized sugar crust on top. This elegant treat embodies simplicity and sophistication, making it a timeless favorite. The caramelized sugar crust is achieved by either torching or broiling sugar that is sprinkled over the surface, adding a delectable touch to the dessert.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 8 servings
Ingredients Equipment Method

Ingredients
  

  • 4 cups heavy cream
  • 1 cup granulated sugar
  • 8 large egg yolks
  • 2 tsp vanilla extract
  • ½ cup granulated sugar (topping)
  • 2 tbsp brown sugar

Equipment

  • Creme Brulee Ramekins

Method
 

  1. In a small pot, gently heat the cream over medium heat until it becomes hot but not boiling. Meanwhile, whisk together the egg yolks, sugar, and vanilla in a separate bowl.
    Once the cream is hot, add it gradually to the egg yolk mixture, whisking thoroughly after each addition.
    Next, place the filled ramekins into a large baking dish and pour hot water into the dish, ensuring it reaches about ¾ of the way up the sides of the ramekins. Be cautious not to get any water inside the custard.
    Bake the ramekins at 325 degrees F for approximately 30-40 minutes, considering the custard's depth. The top should appear set, while the center may still have a slight jiggle.
    Remove the baking dish from the oven and allow it to cool to room temperature. Then, refrigerate the custards for at least 2 hours until they are thoroughly chilled.
    Prior to serving, sprinkle each custard with 1 tablespoon of mix granulated sugar and brown sugar. Use a torch or broil them briefly until the sugar caramelizes to create a delectable crust on top.