Classic Vanilla Crème Brûlée

Ingredients

• 4 egg yolks 4 egg yolks
• 1/3 cup (65g) granulated sugar 1/3 cup (65g) granulated sugar
• 1 1/2 cups (360ml) heavy cream 1 1/2 cups (360ml) heavy cream
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 4 tablespoons (50g) granulated sugar (for caramelizing the top) 4 tablespoons (50g) granulated sugar (for caramelizing the top)

Nutrition

• Calories (kcal / KJ): 412 kcal / 1724 KJ
• Fat: 34g (total), 20g (saturated)
• Carbohydrates: 23g (total), 21g (sugars)
• Protein: 5g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a mixing bowl, whisk together the egg yolks and sugar until well combined and slightly pale.
3. 3.
   In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
4. 4.
   Slowly pour the hot cream into the egg mixture while continuously whisking.
5. 5.
   Stir in the vanilla extract.
6. 6.
   Strain the custard mixture through a fine-mesh sieve to remove any lumps.
7. 7.
   Divide the custard evenly among four ramekins.
8. 8.
   Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
9. 9.
   Bake for 30-35 minutes or until the custard is set but still slightly jiggly in the center.
10. 10.
    Remove the ramekins from the water bath and let them cool to room temperature.
11. 11.
    Refrigerate the custards for at least 2 hours or overnight to chill and set.
12. 12.
    Just before serving, sprinkle a thin and even layer of granulated sugar over the top of each custard.
13. 13.
    Caramelize the sugar using a kitchen torch or by placing the ramekins under a broiler until the sugar turns golden brown and forms a crisp crust.
14. 14.
    Allow the sugar to harden for a few minutes before serving.

Treat your ingredients with care...

• Eggs — Use fresh eggs at room temperature for the best results.
• Heavy cream — Ensure the cream is of high quality and has a high fat content for a rich and creamy custard.

Tips & Tricks

• To achieve a smooth custard, strain the mixture before pouring it into the ramekins to remove any lumps.
• Allow the custards to chill in the refrigerator for at least 2 hours or overnight to ensure they are fully set.
• When caramelizing the sugar, move the torch or broiler in a circular motion to evenly distribute the heat and prevent burning in one spot.
• For a twist, you can infuse the cream with other flavors such as lavender, citrus zest, or almond extract.
• Serve the Crème Brûlée immediately after caramelizing the sugar to enjoy the contrasting textures of the creamy custard and the crisp caramelized crust.

Serving advice

Serve the Classic Vanilla Crème Brûlée chilled. Garnish each ramekin with a fresh mint leaf or a sprinkle of powdered sugar for an elegant touch. Accompany the dessert with a side of fresh berries or a dollop of whipped cream.

Presentation advice

Present the Classic Vanilla Crème Brûlée in individual ramekins on a dessert plate. The caramelized sugar crust should be golden brown and have a glossy appearance. Serve the dessert with a long-handled spoon for cracking the caramelized top and savoring the creamy custard beneath.