Crème Brûlée

Indulge in the creamy elegance of classic Crème Brûlée, where rich vanilla custard meets a perfectly caramelized sugar crust. Ideal for impressing guests at dinner parties or treating yourself on a cozy evening.

• 2 cups heavy cream
• 1 cup granulated sugar
• 5 large egg yolks
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1/4 cup granulated sugar

Method

1. 1

   Preheat your oven to 325°F (163°C).

2. 2

   In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat.

3. 3

   In a mixing bowl, whisk together the egg yolks, 3/4 cup of granulated sugar, vanilla extract, and salt until well blended.

4. 4

   Slowly pour the hot cream into the egg mixture while whisking continuously to temper the eggs. This prevents them from scrambling.

5. 5

   Strain the mixture through a fine mesh sieve into a large measuring jug to ensure a smooth custard.

6. 6

   Distribute the custard evenly into ramekins and place them in a baking dish. Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.

7. 7

   Bake for about 30-40 minutes, or until the edges are set but the center still slightly jiggles. Remove from the oven and let them cool.

8. 8

   Once cooled, refrigerate the ramekins for at least 2 hours or overnight. Before serving, sprinkle a thin layer of the remaining 1/4 cup sugar over each custard and caramelize with a kitchen torch or broil in the oven until golden brown.