Classic Vanilla Crème Brûlée
Ingredients:
– 2 cups heavy cream
– 1 vanilla bean, split and scraped
– 5 large egg yolks
– 1/2 cup granulated sugar
– 2 tablespoons brown sugar
Directions:
1. Preheat your oven to 325°F (163°C).
2. In a medium saucepan, heat the heavy cream and the vanilla bean (both seeds and pod) over medium heat until it just begins to simmer. Remove from heat and let it sit for 15 minutes to infuse the vanilla flavor.
3. In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
4. Gradually add the cream mixture to the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Discard the vanilla bean pod.
5. Pour the mixture through a fine mesh strainer into a large measuring cup or bowl with a spout.
6. Place 4-6 ramekins in a baking dish. Pour the custard mixture into the ramekins, filling them about three-quarters full.
7. Carefully pour hot water into the baking dish around the ramekins until the water reaches halfway up the sides of the ramekins.
8. Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still jiggles slightly when shaken.
9. Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
10. Before serving, sprinkle an even layer of brown sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden crust.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 300 kcal | Servings: 4 servings
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