How To Make Ultimate crème brûlée
Always make sure to leave room for dessert. Whether you’re looking for some gooey chocolate goodness or some velvety cakes, our delightful dessert recipes will make you wish you spared some room for dessert right at the beginning.
Serves:
Ingredients
- 4 egg yolks
- 1/4 cup granulated sugar
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 4 tablespoons brown sugar, for caramelizing
Instructions
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Preheat the oven to 325°F (160°C).
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In a mixing bowl, whisk the egg yolks and granulated sugar until creamy and pale in color.
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In a saucepan, heat the heavy cream over medium heat until it just begins to steam. Remove from heat.
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Slowly pour the warm cream into the egg mixture, whisking constantly to prevent curdling.
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Stir in the vanilla extract.
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Divide the mixture evenly among 4 ramekins or heatproof bowls.
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Place the ramekins in a baking dish and fill the dish with hot water halfway up the sides of the ramekins to create a water bath.
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Carefully transfer the baking dish to the preheated oven and bake for 30 minutes or until the custard is set, but still slightly jiggly in the center.
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Remove the ramekins from the water bath and allow them to cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
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Just before serving, sprinkle a thin layer of brown sugar evenly over the chilled custards.
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Use a kitchen torch to caramelize the sugar until golden and crispy. If you don’t have a torch, you can place the ramekins under a broiler set to high for a minute or two, watching closely to prevent burning.
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Allow the caramelized sugar to harden for a few minutes, then serve immediately.
Nutrition
- Calories : 450kcal
- Total Fat : 34g
- Saturated Fat : 21g
- Cholesterol : 312mg
- Sodium : 32mg
- Total Carbohydrates : 28g
- Dietary Fiber : 0g
- Sugars : 24g
- Protein : 6g
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