Classic Crème Brûlée
Classic French dessert known for its silky-smooth custard base and crisp caramelized sugar topping. Made with rich egg yolks, creamy vanilla-infused custard, and a thin, golden sugar crust, this indulgent treat is both simple and elegant. Perfect for a special occasion or a luxurious homemade dessert experience
4 days ago
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Servings: 2
Ingredients
- 3 egg yolks
- 200ml heavy cream
- 30g sugar
- A pinch of salt
- ½ vanilla bean
- Extra sugar for caramelizing
Instructions:
- Preheat the oven to 120°C (250°F).
- In a saucepan, heat the heavy cream with the vanilla bean (split and scraped) over low heat until warm but not boiling. Remove from heat and let it infuse for a few minutes.
- In a bowl, whisk the egg yolks with sugar and salt until pale.
- Slowly pour the warm cream into the yolk mixture, whisking constantly. Strain through a fine sieve.
- Divide the custard into two ramekins.
- Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the ramekins.
- Bake for about 35 minutes until set but still slightly jiggly in the center.
- Let cool to room temperature, then refrigerate for at least 3 hours (preferably overnight).
- Before serving, sprinkle a thin layer of sugar over each custard and caramelize it using a torch until golden and crisp.