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Dreams Creme Brulee

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Indulge in this classic French dessert that combines a velvety vanilla-infused custard with a crisp, caramelized sugar topping. Perfect for special occasions or a luxurious treat at home.

Ingredients

Scale
  • 2 cups heavy cream
  • 5 large egg yolks
  • 1/2 cup granulated sugar (plus extra for topping)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat Oven:
    • Preheat your oven to 325°F (160°C).
  2. Prepare Custard Mixture:
    • In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
    • In a separate bowl, whisk together the egg yolks, 1/2 cup granulated sugar, vanilla extract, and a pinch of salt until the mixture becomes pale and thick.
  3. Combine Mixtures:
    • Slowly pour the warm cream into the egg yolk mixture, whisking continuously to prevent the eggs from cooking. This process is known as tempering.
  4. Strain Mixture:
    • Pour the combined mixture through a fine-mesh sieve into a large liquid measuring cup or bowl to remove any lumps or cooked egg bits.
  5. Prepare Ramekins:
    • Place 4 to 6 ramekins (depending on size) in a large baking dish.
    • Divide the custard mixture evenly among the ramekins.
  6. Create Water Bath:
    • Pour hot water into the baking dish around the ramekins, filling until it reaches about halfway up the sides. This water bath helps cook the custard evenly.
  7. Bake:
    • Carefully place the baking dish in the preheated oven.
    • Bake for 30 to 35 minutes, or until the custards are set but still slightly jiggly in the center.
  8. Cool and Chill:
    • Remove the ramekins from the water bath and let them cool to room temperature.
    • Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or up to 3 days.
  9. Caramelize Sugar Topping:
    • When ready to serve, sprinkle a thin, even layer of granulated sugar (about 1 to 2 teaspoons) over the top of each custard.
    • Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden-brown crust. If you don’t have a torch, you can place the ramekins under the broiler for a few minutes, watching closely to prevent burning.
  10. Serve:
    • Allow the caramelized sugar to harden for a minute or two.
    • Optionally, garnish with fresh berries or a sprig of mint.
    • Serve immediately and enjoy!

Notes

  • Ensure the cream does not boil, as this can affect the texture of the custard.
  • Tempering the egg yolks is crucial to prevent them from curdling.
  • The water bath (bain-marie) is essential for even cooking and preventing the custard from cracking.
  • For best results, caramelize the sugar topping just before serving to maintain its crispness.

Find it online: https://recipe.newsvks.com/dreams-creme-brulee/