Description
Classic French creme brulee delivers pure elegance with silky custard and caramelized sugar crackle. Rich vanilla-infused cream beneath a gleaming golden surface promises delightful Paris-inspired indulgence you’ll savor to the last delicate spoonful.
Ingredients
Scale
Main ingredients:
- 1 cup heavy cream
- 3 large egg yolks
Sugar ingredients:
- ¼ cup white sugar (for custard)
- 2 tablespoons white sugar (for topping)
- 1 tablespoon brown sugar (for topping)
Flavor ingredient:
- 1 teaspoon vanilla extract
Instructions
- Prepare the oven environment by setting the temperature to 300°F (149°C) and positioning the rack at the lowest level for optimal heat distribution.
- In a heatproof mixing bowl, vigorously whisk egg yolks with white sugar and vanilla extract until the mixture transforms into a smooth, pale consistency with no visible sugar granules.
- Gently heat heavy cream in a saucepan over medium-low temperature, bringing it to a delicate simmer without reaching a full boil, creating a rich, creamy base.
- Create a tempering technique by slowly incorporating hot cream into the egg mixture, whisking continuously to prevent the eggs from curdling and ensuring a silky smooth texture.
- Establish a double boiler by simmering water in a lower pan and placing the cream-egg bowl on top, stirring constantly until the mixture thickens and coats the back of a wooden spoon with a velvety consistency.
- Transfer the custard into individual ramekins or a single heatproof baking dish, carefully positioning them on a rimmed baking sheet to catch any potential overflow.
- Bake the custards in the preheated oven for 25-35 minutes, monitoring until the edges are set but the center maintains a subtle jiggle, indicating perfect custard consistency.
- Allow the baked custards to cool completely in the refrigerator for at least 2 hours, ensuring a firm and chilled base for the caramel topping.
- Combine white and brown sugars in a small bowl, creating a mixed sugar blend for a complex caramelization flavor profile.
- Evenly sprinkle the sugar mixture across the chilled custard surface, ensuring complete and uniform coverage.
- Activate the broiler, positioning the rack approximately 6 inches from the heat source to achieve precise caramelization.
- Broil the sugared custards for 2-4 minutes, carefully watching to transform the sugar into a golden-brown, crisp caramel layer without burning.
- Immediately return the caramelized custards to the refrigerator for 15-20 minutes, allowing the sugar topping to solidify and create a delicate, crackling surface.
Notes
- Whisking slowly prevents egg scrambling by gradually incorporating hot cream into the mixture, creating a silky smooth custard base.
- Double boiler technique ensures even cooking and prevents curdling, resulting in a perfectly creamy texture that melts in your mouth.
- Removing the custard when it’s slightly jiggly guarantees a luscious, tender consistency that captures the essence of classic crème brûlée.
- Thorough chilling for at least 2 hours allows the dessert to set completely, enhancing its rich, velvety mouthfeel and developing deep flavor notes.
- Careful broiling transforms the sugar topping into a crisp, golden caramel shell, requiring constant attention to avoid burning and achieve that signature crack.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 356
- Sugar: 24 g
- Sodium: 43 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 244 mg