Description
French pastry chefs’ beloved Crème Brûlée dessert offers silky custard topped with caramelized sugar. Crisp caramel cracks beautifully under a spoon, revealing creamy vanilla-infused delight you’ll savor with pure pleasure.
Ingredients
Scale
- 4 cups (946 ml) heavy cream
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- 1 ½ tsps (7.5 ml) vanilla extract
- 1 vanilla bean (split and scraped)
- Hot water (for water bath)
Instructions
- Preheat Oven: Calibrate the oven to 325°F, establishing an optimal thermal environment for delicate custard development.
- Infuse Cream: Gently heat cream in a saucepan until it approaches a soft boil, then remove from heat and introduce vanilla essence, allowing flavors to harmonize and permeate.
- Prepare Egg Base: Whisk egg yolks and sugar until the mixture transforms into a lustrous, pale emulsion, creating a smooth custard foundation.
- Temper Mixture: Gradually incorporate warm cream into the egg mixture, using a careful streaming technique to prevent curdling and maintain a velvety consistency.
- Assemble Custards: Strain the infused mixture into ramekins positioned within a spacious baking dish, ensuring precise distribution and uniform depth.
- Create Water Bath: Pour scalding water around the ramekins, establishing a protective cooking environment that promotes consistent heat circulation and gentle cooking.
- Bake and Set: Position the baking pan in the preheated oven for 40 minutes, monitoring until custards develop a subtle, seductive tremor when gently nudged.
- Cool and Chill: Remove from oven, allow brief resting in the water bath, then transfer to a cooling rack before refrigerating for a minimum of three hours to achieve optimal set and texture.
- Caramelize and Serve: Sprinkle sugar surface, using a culinary torch to transform the top into a golden, crackling caramel layer that contrasts beautifully with the creamy interior.
Notes
- Maintain Low Heat: Use 325°F to gently cook custard, preventing curdling and ensuring smooth, silky texture.
- Infuse Flavor Carefully: Warm cream briefly with vanilla to develop rich, deep taste without scalding ingredients.
- Master Tempering Technique: Slowly add hot cream to egg mixture, stirring constantly to prevent scrambling and create luxurious consistency.
- Achieve Perfect Texture: Look for subtle wobble when moved, indicating custard is perfectly set but still delicately soft.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 392
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 210 mg