Description
A classic dessert featuring a rich custard topped with a crisp layer of caramelized sugar, perfect for impressing guests.
Ingredients
Scale
- 2 cups Heavy cream
- 3/4 cup Granulated sugar
- 5 large Egg yolks
- 1 Vanilla bean or 1 teaspoon vanilla extract
- Water (for the water bath)
Instructions
- Preheat the oven to 325°F (160°C).
- Heat the cream with the vanilla over medium heat until just below boiling. Remove from heat and let it infuse.
- Whisk the egg yolks and granulated sugar in a mixing bowl until pale and frothy. Carefully add a small amount of the hot cream to temper the eggs, whisking constantly.
- Add the remaining cream gradually, continuing to whisk until fully combined.
- Strain the mixture through a fine-mesh sieve into a measuring jug to remove any coagulated bits.
- Arrange ramekins in a baking dish and pour the custard mixture into each, filling them about three-quarters full.
- Pour hot water into the baking dish around the ramekins, ensuring the water comes halfway up the sides.
- Bake for 30 to 40 minutes, until the custard is set but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool before refrigerating for at least 4 hours or overnight.
- Sprinkle a thin layer of sugar over each custard and use a culinary torch to caramelize until golden and crisp.
Notes
Store any uneaten custards in the refrigerator for up to three days. Caramelize the sugar just before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 100mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 200mg
Keywords: crème brûlée, dessert, French dessert, custard, caramelized sugar