Decadent Crème Brûlée: The Classic French Dessert
Authentic French Crème Brûlée: Enjoy an Elegant Dessert at Home
This recipe allows you to create a magnificent dessert with just a few simple ingredients. Experience the perfect harmony of creamy custard, delicate vanilla notes, and a satisfyingly crisp caramelized sugar topping.
Ingredients- 500ml Fresh Heavy Cream (at least 35% fat content recommended)
- 6 Large Egg Yolks
- 70g Granulated Sugar (for the custard)
- 2 Pinches of Salt
Cooking Instructions
Step 1
In a bowl, separate the 6 large egg yolks. Add all 70g of granulated sugar to the yolks. Whisk gently with a fork or a whisk until well combined and the sugar is mostly dissolved into the yolks. Avoid over-whisking; the goal is to gently incorporate the sugar.
Step 2
Pour the 500ml of fresh heavy cream into a saucepan. Using fresh, good-quality cream will enhance the richness of your crème brûlée.
Step 3
Add 2 pinches of salt to the heavy cream. Salt is crucial for balancing the sweetness and enhancing the overall flavor profile of the dessert.
Step 4
Place the saucepan over medium-low heat. Stir constantly with a wooden spoon or spatula to prevent the cream from scorching on the bottom. Gently heat the cream, stirring continuously, until it’s warm and smooth, but not boiling.
Step 5
Heat the cream just until it’s steaming and a few bubbles begin to form around the edges. You’re aiming for a temperature around 80-85°C (175-185°F). Remove from heat immediately to prevent it from boiling over, which can affect the texture.
Step 6
Now, temper the egg yolks. While whisking the egg yolk and sugar mixture constantly, slowly drizzle about half of the warm cream into the yolks. This gradual addition prevents the yolks from cooking and scrambling. Once incorporated, pour this tempered yolk mixture back into the saucepan with the remaining cream.
Step 7
Stir the mixture gently over low heat for a minute or two until it slightly thickens. Do not let it boil. Then, strain the custard mixture through a fine-mesh sieve into a clean bowl or pitcher. This step removes any cooked egg bits or impurities, ensuring a silky-smooth texture.
Step 8
Pour the strained custard into individual oven-safe ramekins. Fill them about two-thirds full. Cover the top of each ramekin tightly with aluminum foil. This prevents a skin from forming and keeps excess moisture out during baking.
Step 9
Place the foil-covered ramekins into a larger baking pan. Carefully pour hot water into the larger pan, creating a water bath (bain-marie) that comes about halfway up the sides of the ramekins. This water bath ensures gentle, even cooking. Bake in a preheated oven at 170°C (340°F) for approximately 30 minutes, or until the edges are set but the center still has a slight jiggle.
Step 10
Carefully remove the ramekins from the water bath. Let them cool at room temperature for about 15 minutes, then remove the foil. Cover with plastic wrap and refrigerate for at least 3-4 hours, or preferably overnight, until completely chilled and set.
Step 11
Just before serving, sprinkle an even, thin layer of granulated sugar (or specialized brûlée sugar) over the surface of each chilled custard. Ensure the entire surface is covered for a uniform caramel crust.
Step 12
Using a kitchen torch, carefully caramelize the sugar until it melts and turns into a beautiful, amber-colored, crisp crust. Move the torch continuously to avoid burning any one spot. The sound of the sugar cracking as it cools is the signature of a perfect crème brûlée. Enjoy immediately!
