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Classic Creme Brulee Recipe

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This Classic Creme Brulee recipe offers a rich, creamy custard base topped with a perfectly caramelized sugar crust. Smooth and velvety, it's a timeless French dessert that combines the luxurious texture of baked custard with the satisfying crunch of caramelized brown sugar. Ideal for special occasions or an elegant treat, this recipe guides you through every step, from preparing the custard to achieving that signature crispy topping.

Ingredients

Custard

  • 4 cups heavy whipping cream
  • 9 large egg yolks
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract

Topping

  • Brown sugar (1 to 2 teaspoons per ramekin)

Instructions

  1. Create the custard mixture: Preheat your oven to 325°F. In a small saucepan, gently heat the heavy cream until bubbles form around the edges, then remove from heat to prevent scorching. In a large bowl, whisk together the egg yolks and sugar until well blended but not frothy. Slowly pour the hot cream into the egg mixture while stirring continuously, then stir in the vanilla extract to complete the custard base.
  2. Bake the custard: Arrange eight 6-ounce broiler-safe ramekins in a large baking pan without letting them touch. Pour the custard mixture evenly into each ramekin. Place the baking pan in the oven rack, then carefully add very hot water to the pan until it reaches about 1/2 inch from the tops of the ramekins, creating a water bath. Bake for 25 to 30 minutes, until the custards are just set but still slightly jiggly in the center. Remove the ramekins from the water bath immediately and transfer them to a wire rack to cool for 10 minutes, then refrigerate until thoroughly chilled.
  3. Top with brown sugar and broil: After chilling, let the ramekins sit at room temperature for 15 minutes. Preheat the oven broiler. Sprinkle 1 to 2 teaspoons of brown sugar evenly over each custard. Place the ramekins on a baking sheet and broil them about 8 inches from the heat source for 4 to 7 minutes, until the sugar melts and caramelizes to form a crisp, golden crust. Serve immediately to enjoy the contrast between creamy custard and crunchy caramelized topping.

Notes

  • Use fresh, high-quality eggs and cream for the best texture and flavor.
  • Be careful not to overheat the cream to prevent curdling.
  • Ensure the water bath water does not get into the custards by carefully placing and removing the pan.
  • If you don't have a broiler, you can use a kitchen torch to caramelize the sugar topping for more control.
  • Let the custards chill for at least 2 hours for optimal texture before broiling.
  • Use a flat whisk for thorough mixing without incorporating too much air, which helps achieve a smooth custard.

Find it online: https://recipefeastful.com/classic-creme-brulee-recipe/