Today, we will indulge in the sweet luxury of France, right from our kitchens: Classic French Crème Brûlée. Known as “burnt cream”, this elegantly simple dessert features a silky custard base, topped with a contrasting layer of hard caramel. Satisfyingly crunchy on top with a heavenly creaminess beneath, each spoonful is a taste of pure bliss. Let’s whisk up this treat!
Ingredients
- 1 pint heavy cream
- 1 vanilla bean, split and scraped
- 1 cup white sugar, divided
- 6 large egg yolks
- 2 quarts hot water
- Additional sugar for caramelizing
Instructions
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Preheat your oven to 325 degrees F (165 degrees C).
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Add cream to a saucepan over medium heat. Scrape in the vanilla bean and its pulp. Stir occasionally, bringing it to a simmer. Once it starts simmering, remove it from the heat and let it infuse for about 15 minutes.
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In a bowl, beat egg yolks and half cup of sugar until the mixture turns a light, creamy yellow color.
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Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the yolks from cooking.
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Pour your custard into six (8-ounce) ramekins. Set these in a large roasting pan, and add hot water to the pan until it reaches halfway up the sides of the ramekins.
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Bake for around 40 minutes in the preheated oven, or until the custard sets with just a slight wobble in the centers. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours, or overnight.
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When it’s dessert time, sprinkle an even layer of sugar on top of each custard. Using a torch, melt the sugar to form a crispy top. If you don’t have a torch, broil the custards briefly in the oven until the sugar melts.
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Let the crème brûlée sit for a minute, allowing the sugar to harden, before serving.
Savor each spoonful of this classic French dessert that masterfully balances creamy custard with a bittersweet caramel crust. Impress your loved ones with a taste of French cuisine in the comforts of your home. Bon appétit!
Please remember, the best cooking comes not just from the recipe but also from the chef’s heart. So pour a lot of love into your Crème Brûlée, and happy cooking!
NOTE: Always remember, safety is first when torching sugar.
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