Dreams Creme Brulee

Creme Brulee is a classic French dessert loved for its creamy custard base topped with a layer of caramelized sugar. Dreams Creme Brulee elevates this timeless treat by combining a silky-smooth texture with a perfectly crisp topping, creating a dessert that’s indulgent and unforgettable. Whether you’re entertaining guests or simply treating yourself, this recipe is sure to impress.

Ingredients

• 2 cups (500ml) heavy cream
• 1 vanilla bean (or 2 tsp pure vanilla extract)
• 5 large egg yolks
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) superfine sugar (for caramelizing the top)

Instructions

1. Prepare the custard base:
   • Preheat your oven to 325°F (160°C).
   • In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
   • Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. Let it steep for 10 minutes. (If using vanilla extract, add it after removing the pod.)
2. Mix the egg yolks and sugar:
   • In a mixing bowl, whisk the egg yolks and granulated sugar together until the mixture is pale and creamy.
3. Combine and strain:
   • Gradually pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
   • Strain the mixture through a fine sieve into a large measuring cup or bowl to remove any solids.
4. Bake in a water bath:
   • Place 4–6 ramekins in a deep baking dish. Divide the custard mixture evenly among the ramekins.
   • Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
   • Carefully place the dish in the preheated oven and bake for 40–45 minutes, or until the custards are set but still have a slight wobble in the center.
5. Cool and chill:
   • Remove the ramekins from the water bath and let them cool to room temperature.
   • Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
6. Caramelize the sugar:
   • Sprinkle a thin, even layer of superfine sugar over each custard.
   • Using a kitchen torch, caramelize the sugar by moving the flame in small circles until it melts and forms a golden-brown crust. Allow the caramel to cool for a minute to harden before serving.

Serving and Storage Tips

• Serving: Serve your Dreams Creme Brulee chilled, shortly after caramelizing the sugar for the best contrast between the creamy custard and crisp topping. Garnish with fresh berries or a sprig of mint for added flair.
• Storage: Store any leftovers in the refrigerator for up to 2 days. Note that the caramelized sugar may soften over time, so it’s best to torch the sugar just before serving.

FAQs

1. Can I make Creme Brulee without a kitchen torch?
Yes, you can use your oven’s broiler. Place the ramekins on a baking sheet and broil them for 1–2 minutes, watching carefully to prevent burning.

2. Can I substitute the heavy cream with a lighter alternative?
For the best texture, heavy cream is recommended. Substituting it with milk or half-and-half may result in a less creamy custard.

3. What is the best way to achieve an even caramelized topping?
Using superfine sugar ensures even melting. Hold the torch at a slight angle and keep it moving to avoid scorching.

4. Can I use brown sugar instead of superfine sugar for the topping?
Brown sugar can work but may not create as smooth or crisp a layer as superfine sugar. It also adds a distinct molasses flavor.

Enjoy crafting your Dreams Creme Brulee and delight in every spoonful!

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