This classic French dessert is the epitome of elegance and simplicity. The base consists of a rich, velvety custard made from fresh egg yolks, heavy cream, and a touch of brown sugar for depth. It is baked slowly in a water bath to ensure a tender, jiggly texture without curdling. The magic happens at the end: a thin layer of dry sugar is torched to create a glass-like caramel crust that contrasts beautifully with the cool, creamy custard beneath. Perfect for romantic dinners, holiday celebrations, or when you want to impress guests with minimal effort. It’s a timeless treat that feels luxurious yet approachable.
Creme Brulee #3 – Culinary Cooking Academy
Description
This classic French dessert is the epitome of elegance and simplicity. The base consists of a rich, velvety custard made from fresh egg yolks, heavy cream, and a touch of brown sugar for depth. It is baked slowly in a water bath to ensure a tender, jiggly texture without curdling. The magic happens at the end: a thin layer of dry sugar is torched to create a glass-like caramel crust that contrasts beautifully with the cool, creamy custard beneath. Perfect for romantic dinners, holiday celebrations, or when you want to impress guests with minimal effort. It&# 226;ÂÂs a timeless treat that feels luxurious yet approachable.Ingredients
Directions
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Preheat your oven to 350ðF (175ðC). Arrange twelve 5-ounce ramekins in a large roasting pan.
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In a medium bowl, whisk together the egg yolks, whole eggs, and 6 ounces of brown sugar until the mixture is pale and slightly thickened.
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In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (scalding point). Do not let it boil over.
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Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
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Stir in the salt and vanilla extract until fully incorporated.
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Strain the custard through a fine-mesh sieve into a pitcher to remove any cooked bits or chalaza, ensuring a silky smooth texture.
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Divide the custard evenly among the twelve ramekins.
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Place the roasting pan in the oven and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins.
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Bake for 30 to 40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
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Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
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While the custards chill, spread the remaining 3 ounces of brown sugar on a baking sheet and dry it in a low oven (200ðF (93ðC)) for about 15 minutes to remove moisture, then break up any lumps with a rolling pin.
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Just before serving, sprinkle a thin, even layer of the dried sugar over the surface of each chilled custard.
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Use a kitchen torch or place under a preheated broiler for 1-2 minutes until the sugar melts and caramelizes into a golden-brown crust.
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Let the brûlée stand for 1 minute to harden the sugar, then serve immediately.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 1752.1kcal
- % Daily Value *
- Total Fat 91.9g142%
- Saturated Fat 54.4g272%
- Cholesterol 450.5mg151%
- Sodium 2669.9mg112%
- Total Carbohydrate 227.2g76%
- Dietary Fiber 0.0g0%
- Sugars 227.1g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
