Crème Brûlée
Crème brûlée is a classic French dessert that is known for its velvety smooth texture and iridescently crisp caramelized top. It is a deliciously decadent dessert that is often found on the menus of fine dining restaurants and patisseries throughout France, and it is a treat that is sure to impress even the most discerning of palates.
The name “crème brûlée” actually translates to “burnt cream” in English, which refers to the caramelized sugar top that is created by sprinkling a layer of sugar on top of the custard, then melting and browning it using a culinary torch or broiler. This technique creates a crispy, crackly top that provides a perfect contrast to the silky custard beneath.
While some people may be intimidated by the thought of making crème brûlée at home, it is actually a relatively simple dessert to prepare. The key to success is using high-quality ingredients and taking care not to overcook the custard.
To make crème brûlée, you will need a few basic ingredients, including heavy cream, egg yolks, sugar, and vanilla extract. Some recipes may also call for additional flavorings, such as orange zest, chocolate, or liqueurs.
To begin, you will need to heat the cream in a saucepan until it reaches a simmer. In a separate bowl, whisk together the egg yolks, sugar, and vanilla extract until they are well-combined.
Next, you will slowly pour the hot cream into the egg mixture, whisking constantly to prevent the eggs from curdling. Once the cream has been fully incorporated, you will strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
The custard mixture can now be poured into ramekins or other individual serving dishes. The dishes should be placed into a large baking pan or roasting pan, which will be used to create a water bath during the baking process.
To create a water bath, you will need to fill the pan with enough hot water to come about halfway up the sides of the ramekins. This will help to ensure that the custard cooks slowly and evenly, preventing it from cracking or curdling.
The pan can now be placed in a preheated oven and baked until the custard is set but still slightly jiggly in the center. This typically takes about 40 to 50 minutes, depending on the size of the ramekins.
After the custard has cooled, it can be refrigerated for several hours or overnight. Just before serving, sprinkle a thin layer of sugar on top of each custard, then use a culinary torch or broiler to melt and caramelize the sugar. This should be done carefully, as the goal is to create a crispy top without burning the custard beneath.
Crème brûlée is best served chilled, and it makes a perfect dessert for special occasions or romantic dinners. With its rich, creamy custard and crunchy caramel top, it is a dessert that is sure to impress and delight even the most discerning of palates.
Ingredients:
- 2 cups heavy cream
- 1/2 cup granulated sugar, plus extra for topping
- 6 egg yolks
- 1 tsp vanilla extract
- pinch of salt
Instructions:
- Preheat oven to 325°F.
- In a medium saucepan, combine the heavy cream and 1/2 cup sugar over medium heat. Cook until the mixture is hot, but not boiling.
- In a mixing bowl, whisk together the egg yolks, vanilla extract, and salt until creamy and smooth.
- Slowly add the hot cream mixture to the yolk mixture, whisking constantly to prevent the eggs from cooking.
- Strain the mixture through a fine-mesh sieve to remove any lumps.
- Pour the custard into six ramekins.
- Place the ramekins in a deep baking dish, and carefully pour enough hot water into the dish to come halfway up the sides of the ramekins.
- Bake for 30-35 minutes or until the custards are set but still have a slight jiggle in the center.
- Remove from the oven and let cool to room temperature. Chill in the refrigerator for at least 2 hours or overnight.
- Sprinkle 1-2 teaspoons of granulated sugar evenly on top of each custard, and then use a culinary torch to caramelize the sugar until it forms a golden brown crust.
- Serve immediately.