Crème brûlée
"Do it again!" was my husband's first word after trying 😁
Hi there!
It's been a while since I last posted here, but today, I’m excited to share a crème brûlée recipe that I’ve tested multiple times—with delicious results!
To make this classic dessert, you'll need ramekins (small baking dishes for individual servings) and a small propane torch for that perfect caramelized topping.
Ingredients:
- 500 ml heavy whipping cream
- 130 g egg yolks (about 6 eggs)
- 80-100 g sugar
- Vanilla (bean or extract)
- Brown sugar for topping
Instructions:
- Preheat the oven to 120-150°C (250-300°F).
- In a saucepan, heat the cream. If using a vanilla bean, add it now. Bring to a simmer, but do not boil. Remove the vanilla bean, or if using vanilla extract, add it now.
- In a bowl, whisk the egg yolks and sugar (no mixer needed). Slowly pour in the warm cream while stirring continuously to avoid cooking the yolks.
- Pour the mixture into 4-6 ramekins and place them in a baking dish. Fill the dish with boiling water, reaching halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the centers are just set. Let them cool to room temperature, then refrigerate for several hours or overnight.
- Before serving, sprinkle about a teaspoon of brown sugar evenly over each custard. Use a propane torch to caramelize the sugar until golden and crisp.
Enjoy your homemade crème brûlée—crack that caramelized top and savor the creamy goodness!
