Easy-Creamy Crème Brûlée
Discover the magic of Crème Brûlée, a classic French dessert with a rich history. From its caramelized sugar crust to its silky custard, learn why this indulgence is a must-try treat! 🍮✨
Equipment
- 1 saucepan
- 1 kitchen torch
Ingredients
- 125 ml milk
- 375 ml cooking cream
- 100 g granulated sugar
- 5 egg yolk
- 4-5 drops pure vanilla extract
Instructions
- Scald the milk, cream, and vanilla together, ensuring it doesn’t reach a boil.
- Whisk the egg yolks and sugar until fully combined and slightly pale.
- Gradually temper the egg mixture by slowly incorporating the warm cream while whisking continuously.
- Strain the mixture to achieve a smooth texture before pouring into ramekins.
- Divide evenly into 100 ml ramekins and place them in a deep baking tray. Create a water bath (bain-marie) by filling the tray with hot water.
- Bake at 100-120°C for approximately 35 minutes, or until just set with a slight jiggle in the center.
- Refrigerate for a minimum of 4 hours; for the best texture and flavor, let it rest overnight.
- Before serving, evenly sprinkle a thin layer of sugar on top and caramelize with a kitchen torch until golden and crisp.
Notes
- Infuse Flavors: While scalding the cream, experiment by infusing it with different flavors. Try adding cinnamon sticks, citrus zest, or even coffee beans for a unique twist. Just strain the mixture well to remove any solids before combining it with the egg yolks.
- Use a Toothpick for Precision: When checking the doneness of your Crème Brûlée, gently insert a toothpick into the center. It should come out clean with just a tiny bit of custard clinging to it. If it’s too runny, give it a little more time.
- Avoid Overcooking: To keep the custard creamy and smooth, it’s better to slightly undercook the Crème Brûlée than overcook it. The custard will continue to set as it cools, so err on the side of caution when baking.
- Chill in the Right Spot: After baking, let your Crème Brûlée cool at room temperature for about 30 minutes before refrigerating. This allows the custard to set more evenly and avoids condensation forming on the surface.
- Use a Crisp, Thin Sugar Layer: When caramelizing the sugar, a thin, even layer is crucial. I like to sprinkle just a little more sugar than I think I need, then use the torch to get that perfectly crisp, crackly top.
- Try Smaller Ramekins: If you like a bit more of the crispy sugar topping and less custard, opt for smaller ramekins. They cook faster and give more of that signature Crème Brûlée crunch with each bite.
- Finish with a Dash of Sea Salt: For a playful contrast, try finishing your Crème Brûlée with a light sprinkle of flaky sea salt. The salt really enhances the caramelized sugar and adds a sophisticated touch.
- Personalize It: Don’t be afraid to get creative! Try adding different flavor extracts (like almond or hazelnut) or even a splash of your favorite liqueur (such as Grand Marnier or rum) for a personalized version of this classic.
- The "Set It and Forget It" Trick: If you're pressed for time or worried about the water bath, try using a slow cooker on the “low” setting. Place your ramekins in the cooker, add hot water halfway up the sides, and let it cook for 2-3 hours. It’s a foolproof method!
- Embrace Imperfection: Don’t stress too much if your Crème Brûlée isn’t perfect. The small cracks or imperfections in the sugar topping just add to its charm. Plus, it’s the flavors that really matter.