Crème brûlée
Crème brûlée
Ingredients
For the Custard
- 2 cups heavy cream
- 1 teaspoon vanilla paste
- 8 egg yolks
- 1/2 cup granulated sugar
For the Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Preheat your oven to 210°F (100°C).
⏱️ 10 min•🌡️ 210
- 2
In a saucepan, combine the heavy cream and vanilla paste. Heat over medium heat, stirring occasionally, until the mixture is warm and just begins to steam, but do not boil. Remove from heat.
⏱️ 5 min
- 3
In a separate mixing bowl, separate the 8 egg yolks from the whites. Discard the egg whites or save them for another use. Add 1/2 cup of granulated sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and well combined.
⏱️ 5 min
- 4
Gradually pour the warm cream and vanilla mixture into the egg yolk and sugar mixture, whisking continuously to temper the eggs and prevent scrambling. Continue whisking until fully incorporated and smooth.
⏱️ 5 min
- 5
Carefully pour the crème brûlée mixture into four individual ramekins. If ramekins are not available, you can use a larger oven-safe bowl for sharing.
⏱️ 2 min
- 6
Cover each ramekin (or the bowl) tightly with cling film and poke a few small holes in the top of the cling film to allow steam to escape. Place the covered ramekins on a baking tray.
⏱️ 3 min
- 7
Bake in the preheated oven for 1 hour and 30 minutes, or until the custard is set around the edges but still jiggles slightly in the center when gently moved. Do not overbake.
⏱️ 90 min•🌡️ 210
- 8
Remove the crème brûlée from the oven and carefully remove the cling film. Let them cool at room temperature for about 30 minutes, then transfer them to the refrigerator to chill thoroughly overnight, or for at least 6 hours.
⏱️ 720 min
- 9
Just before serving, prepare the caramel topping. In a small, heavy-bottomed pot, combine 1/2 cup of granulated sugar and 2 tablespoons of water. Heat over medium heat without stirring, gently swirling the pot occasionally, until the sugar melts and turns into a rich amber caramel. This can take 5-10 minutes.
⏱️ 10 min
- 10
Working quickly and carefully, pour the hot caramel evenly over the surface of each chilled crème brûlée. Tilt the ramekin slightly to spread the caramel if needed. Allow the caramel to cool and harden completely, forming a crisp topping.
⏱️ 5 min
- 11
Serve immediately. Use the back of a spoon to crack the hardened caramel top before enjoying the creamy custard underneath.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crème brûlée
For the Custard
- 2 cups heavy cream
- 1 teaspoon vanilla paste
- 8 egg yolks
- 1/2 cup granulated sugar
For the Caramel Topping
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- 1
Preheat your oven to 210°F (100°C).
⏱️ 10 min•🌡️ 210 - 2
In a saucepan, combine the heavy cream and vanilla paste. Heat over medium heat, stirring occasionally, until the mixture is warm and just begins to steam, but do not boil. Remove from heat.
⏱️ 5 min - 3
In a separate mixing bowl, separate the 8 egg yolks from the whites. Discard the egg whites or save them for another use. Add 1/2 cup of granulated sugar to the egg yolks and whisk vigorously until the mixture is pale yellow and well combined.
⏱️ 5 min - 4
Gradually pour the warm cream and vanilla mixture into the egg yolk and sugar mixture, whisking continuously to temper the eggs and prevent scrambling. Continue whisking until fully incorporated and smooth.
⏱️ 5 min - 5
Carefully pour the crème brûlée mixture into four individual ramekins. If ramekins are not available, you can use a larger oven-safe bowl for sharing.
⏱️ 2 min - 6
Cover each ramekin (or the bowl) tightly with cling film and poke a few small holes in the top of the cling film to allow steam to escape. Place the covered ramekins on a baking tray.
⏱️ 3 min - 7
Bake in the preheated oven for 1 hour and 30 minutes, or until the custard is set around the edges but still jiggles slightly in the center when gently moved. Do not overbake.
⏱️ 90 min•🌡️ 210 - 8
Remove the crème brûlée from the oven and carefully remove the cling film. Let them cool at room temperature for about 30 minutes, then transfer them to the refrigerator to chill thoroughly overnight, or for at least 6 hours.
⏱️ 720 min - 9
Just before serving, prepare the caramel topping. In a small, heavy-bottomed pot, combine 1/2 cup of granulated sugar and 2 tablespoons of water. Heat over medium heat without stirring, gently swirling the pot occasionally, until the sugar melts and turns into a rich amber caramel. This can take 5-10 minutes.
⏱️ 10 min - 10
Working quickly and carefully, pour the hot caramel evenly over the surface of each chilled crème brûlée. Tilt the ramekin slightly to spread the caramel if needed. Allow the caramel to cool and harden completely, forming a crisp topping.
⏱️ 5 min - 11
Serve immediately. Use the back of a spoon to crack the hardened caramel top before enjoying the creamy custard underneath.
⏱️ 1 min