Creme Brulee #3 – Culinary Cooking Academy

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.

Cooking Method: Baking

Cuisine: French

Courses: Desserts

Difficulty: Advanced

Servings: 12

Calories: 1752.1

Dietary: Gluten-free, Vegetarian

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

8 Egg Yolks
4 Eggs
6 ounce Brown sugar
1 quart Heavy cream
1/2 teaspoon Salt
1 teaspoon Vanilla extract
3 ounce Brown sugar

Directions

1
Preheat your oven to 350ÃÂ°F (175ÃÂ°C). Arrange twelve 5-ounce ramekins in a large roasting pan.
2
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.
3
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer (scalding point). Do not let it boil over.
4
Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling.
5
Stir in the salt and vanilla extract until fully incorporated.
6
Strain the custard through a fine-mesh sieve into a pitcher to remove any cooked bits or chalaza, ensuring a silky smooth texture.
7
Divide the custard evenly among the twelve ramekins.
8
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.
9
Bake for 30 to 40 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
10
Remove the ramekins from the water bath and let them cool to room temperature, then refrigerate for at least 2 hours or overnight.
11
While the custards chill, spread the remaining 3 ounces of brown sugar on a baking sheet and dry it in a low oven (200ÃÂ°F (93ÃÂ°C)) for about 15 minutes to remove moisture, then break up any lumps with a rolling pin.
12
Just before serving, sprinkle a thin, even layer of the dried sugar over the surface of each chilled custard.
13
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.

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.

Keywords: creme brulee, custard, dessert, vanilla, caramelized, egg yolks, heavy cream, brown sugar, water bath, french pastry, torch, broiler, smooth, rich, indulgent, classic, easy dessert, make ahead

Read it online: https://www.chefs-mate.com/recipe/creme-brulee-3-culinary-cooking-academy/