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Crème Brûlée

Crème Brûlée

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Crème brûlée is asmooth, baked vanilla custard made from cream, egg yolks, and sugar. It is finished with a thin layer of sugar caramelized on top to create a crisp,crackly crust.
Course Dessert
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 5
Author sumisculinarynotes

Ingredients

  • 2 cups (500ml) heavy cream
  • 2 tsp vanilla extract or 1 vanilla bean
  • 5 large egg yolks
  • ½ cup (100g) granulated sugar
  • A Pinch of salt
  • Extra sugar about ¼ cup for caramelizing

Instructions

  • Preheat your oven to 160°C. Place 5 ramekins of 180ml (6oz) size in a deep baking dish.
  • In a saucepan, combine the heavy cream, vanilla extract (or split vanilla bean with seeds), and a pinch of salt.
    2 cups (500ml) heavy cream, 2 tsp vanilla extract or 1 vanilla bean, A Pinch of salt
  • Tip: If using vanilla extract add it after removing from the heat.
  • Heat over medium heat until hot and steaming, but do not boil. Remove from heat and let sit for 5 minutes. If using a vanilla bean, remove it.
  • Tip: The cream should be heated to about 75–82°C— hot and steaming, but not boiling. If you don’t have a thermometer, heat it just until small bubbles form around the edges and steam rises.
  • In a bowl, whisk the egg yolks and granulated sugar until pale, thick, and slightly creamy.
    5 large egg yolks, ½ cup (100g) granulated sugar
  • Slowly pour the warm cream into the egg mixture while whisking constantly. This prevents the eggs from curdling.
  • Strain the mixture through a fine-mesh sieve to remove bubbles and ensure a smooth texture.
  • Divide the custard evenly among the ramekins. Place the baking dish in the oven and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
  • Bake for 30–35 minutes, until the edges are set but the centers still jiggle slightly when shaken.
  • Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours, preferably overnight.
  • Just before serving, sprinkle an even layer of sugar (about 1–2 teaspoons per ramekin) over the top.
    Extra sugar
  • Use a kitchen torch to caramelize until golden and crisp.
  • (Alternatively, broil for 1–2 minutes, watching very closely.)
  • Let the caramelized sugar harden for 1–2 minutes, then serve immediately.

Notes

Tips to Remove Air Bubbles in Crème Brûlée
  • Whisk gently, not vigorously, when mixing egg yolks and cream to avoid adding excess air.
  • Temper the eggs slowly by pouring the warm cream in a thin stream while stirring gently.
  • Strain the custard through a fine-mesh sieve before baking to remove bubbles and foam.
  • Let the mixture rest for 5–10 minutes so air bubbles rise to the surface.
  • Skim off foam from the top using a spoon before pouring into ramekins.
  • Tap the ramekins lightly on the counter after filling to release trapped air.
  • Pop bubbles individually - Use a toothpick, skewer, or the tip of a knife to burst visible bubbles on the surface.
Torch (very brief) - A quick pass with a kitchen torch (just a second, no caramelising yet) can pop tiny surface bubbles and smooth the top. Don’t actually brown the sugar at this stage.
  • Use shallow ramekins for the best caramel-to-custard ratio.
  • If broiling, chill custards very well to prevent melting.