Crème Brûlée

• For 4 people
• Preparation time (dont cuisson) : 180 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Custard
  • Egg yolks : 6
  • Granulated sugar : 1/2 cup cup
  • Heavy cream : 2 cup
  • Vanilla extract : 1 tsp
  • Salt : 1/4 tsp tsp
• Granulated sugar : 1/4 cup cup

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Steps

• Preheat the oven to 325°F (165°C).
• In a mixing bowl, whisk together the egg yolks and granulated sugar until well combined.
• In a saucepan, heat the heavy cream, vanilla extract, and salt over medium heat until it begins to simmer. Remove from heat.
• Slowly pour the hot cream mixture into the egg yolk mixture, whisking constantly to prevent curdling.
• Strain the custard mixture through a fine-mesh sieve to remove any lumps.
• Divide the custard evenly among four ramekins or oven-safe dishes.
• Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
• Carefully transfer the baking dish to the preheated oven and bake for 40-45 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
• Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight, to chill and set completely.
• Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
• Use a kitchen torch to caramelize the sugar until it forms a golden brown crust.
• Allow the caramelized sugar to harden for a few minutes before serving.

Tips

• Make sure to strain the custard mixture to ensure a smooth and creamy texture.
• Be careful when caramelizing the sugar on top of the custard, as it can burn quickly. Keep the torch moving in a circular motion to evenly melt and caramelize the sugar.

Information

• Crème Brûlée is a classic French dessert consisting of a rich custard base topped with a layer of caramelized sugar.
• The name "Crème Brûlée" translates to "burnt cream" in French, referring to the caramelized sugar crust on top.