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Creme Brulee

Creme Brulee recipe image
This classic French dessert is the epitome of elegant simplicity. The heart of the dish is a rich, velvety custard made from fresh egg yolks and heavy cream, infused with the aromatic warmth of a vanilla bean. The magic happens at the moment of serving: a thin layer of granulated sugar is torched until it melts and hardens into a brittle, amber glass. The satisfying crack of the spoon through the caramel crust releases the cool, creamy custard beneath, creating a delightful contrast in texture and temperature. It is a timeless choice for dinner parties or romantic evenings, offering a sophisticated yet approachable end to any meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 885.5
Dietary: Gluten-free, Vegetarian
Description
This classic French dessert is the epitome of elegant simplicity. The heart of the dish is a rich, velvety custard made from fresh egg yolks and heavy cream, infused with the aromatic warmth of a vanilla bean. The magic happens at the moment of serving: a thin layer of granulated sugar is torched until it melts and hardens into a brittle, amber glass. The satisfying crack of the spoon through the caramel crust releases the cool, creamy custard beneath, creating a delightful contrast in texture and temperature. It is a timeless choice for dinner parties or romantic evenings, offering a sophisticated yet approachable end to any meal.
Ingredients
  • 11 lg Egg yolks
Directions
  1. 1
    Preheat oven to 325&# 194;°F (165ðC). Place six 6-ounce ramekins in a large roasting pan.
  2. 2
    In a medium saucepan, combine 2 cups heavy cream and the scraped seeds of one vanilla bean. Heat over medium-low heat until it just begins to simmer; do not boil.
  3. 3
    Remove cream from heat and let steep for 15 minutes to infuse vanilla flavor. Remove vanilla bean pod.
  4. 4
    In a medium bowl, whisk 11 egg yolks with 1/2 cup granulated sugar until pale and slightly thickened.
  5. 5
    Slowly pour the warm vanilla cream into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling.
  6. 6
    Strain the custard mixture through a fine-mesh sieve into a liquid measuring cup to ensure smoothness.
  7. 7
    Divide the custard evenly among the ramekins.
  8. 8
    Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins.
  9. 9
    Carefully transfer the roasting pan to the oven. Bake for 40-45 minutes, or until the custards are set on the edges but still slightly jiggly in the center.
  10. 10
    Remove ramekins from the water bath and let cool to room temperature.
  11. 11
    Cover ramekins with plastic wrap and refrigerate for at least 4 hours, or overnight, until thoroughly chilled.
  12. 12
    Just before serving, sprinkle a thin, even layer of granulated sugar over the surface of each custard.
  13. 13
    Use a kitchen torch to caramelize the sugar, moving the flame steadily until the sugar melts and turns golden brown.
  14. 14
    Let the caramel harden for 1-2 minutes, then serve immediately.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 885.5kcal
% Daily Value *
Total Fat 73.2g113%
Saturated Fat 20.4g102%
Cholesterol 2970.0mg990%
Sodium 156.8mg7%
Total Carbohydrate 9.9g4%
Dietary Fiber 0.0g0%
Sugars 9.9g
Protein 44.0g88%

* 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, vanilla, eggs, heavy cream, torched, caramelized, pudding, classic, french, dessert, silky, crispy, torrid, bain marie, chilled, indulgent, simple, elegant, homemade
Read it online: https://www.chefs-mate.com/recipe/creme-brulee/