Crème Brûlée

Rich custard dessert topped with a layer of caramelized sugar.

Ingredients (Serves 4–6)

• 500 ml heavy cream

• 1 vanilla bean (or 1 tsp vanilla extract)

• 5 large egg yolks

• 100 g granulated sugar (for custard)

• 2–3 tbsp granulated sugar (for caramelizing)

Preparation

1. Preheat oven:

   • Preheat oven to 150°C (300°F).

2. Heat the cream:

   • In a saucepan, heat the cream with the vanilla bean (split and scraped) or vanilla extract until just below boiling. Remove from heat and let steep for 10 minutes.

3. Prepare egg mixture:

   • In a bowl, whisk egg yolks with sugar until pale and slightly thickened.

4. Combine cream and eggs:

   • Gradually pour warm cream into the egg yolk mixture while whisking constantly.

   • Strain the mixture through a fine sieve to ensure a smooth custard.

5. Bake the custard:

   • Pour custard into ramekins.

   • Place ramekins in a baking dish and add hot water until it reaches halfway up the sides.

   • Bake 35–40 minutes until custard is set but still slightly wobbly in the center.

6. Chill:

   • Remove ramekins from the water bath and cool to room temperature.

   • Refrigerate for at least 2 hours or overnight.

7. Caramelize sugar:

   • Sprinkle a thin, even layer of sugar on top of each custard.

   • Use a kitchen torch to melt and caramelize the sugar until golden and crisp.

8. Serve:

   • Serve immediately after caramelizing to enjoy the signature crisp top.

Serving Suggestions

• Garnish with fresh berries or mint leaves for a refined presentation.

• Pair with espresso, dessert wine, or Champagne for a classic French dessert experience.

Cooking Tips

• Strain custard mixture for an ultra-smooth texture.

• Use a kitchen torch for the perfect caramelized sugar crust; broiler works as an alternative.

• Avoid overbaking to maintain a creamy, luscious custard beneath the caramelized top.