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Classic French Crème Brûlée: 6 Amazing Tips

Classic French Crème Brûlée
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Learn how to make classic French Crème Brûlée at home. This recipe guides you through creating a rich, creamy custard topped with a perfectly crisp caramelized sugar crust, just like in your favorite restaurant.

Ingredients

Scale
  • 6 large egg yolks
  • 1/2 cup granulated sugar, plus extra for topping
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, whisk together the egg yolks and 1/2 cup granulated sugar until pale and slightly thickened.
  3. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not boil.
  4. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to temper the eggs.
  5. Stir in the vanilla extract.
  6. Strain the custard mixture through a fine-mesh sieve into a pitcher or bowl.
  7. Pour the custard evenly into four 6-ounce ramekins.
  8. Place the ramekins in a baking dish. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
  9. Bake for 35-45 minutes, or until the custards are set but still slightly jiggly in the center.
  10. Remove the ramekins from the water bath and let them cool completely on a wire rack.
  11. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
  12. Before serving, sprinkle about 1-2 teaspoons of granulated sugar evenly over the top of each custard.
  13. Using a kitchen torch, caramelize the sugar until it forms a golden-brown, hard crust.
  14. Let the caramelized sugar sit for a minute before serving.

Notes

  • For a smoother custard, ensure you strain the mixture well.
  • Chilling the custards thoroughly is key for the best texture.
  • Practice with the kitchen torch to get an even caramelization.

Nutrition

Find it online: https://whiskdaily.com/classic-french-creme-brulee-recipe/