Description
A simple yet sophisticated crème brûlée recipe that offers a rich and creamy dessert experience with a delightful caramelized sugar topping.
Ingredients
Scale
- 500 ml of heavy cream
- 5 egg yolks
- 100 g of granulated sugar
- 1 vanilla pod
- 50 g of brown sugar for caramelizing
Instructions
- Preheat the oven to 150°C.
- In a saucepan, heat the heavy cream with the split vanilla pod until just boiling, then turn off the heat and let infuse for 10 minutes.
- In a bowl, whisk the egg yolks and granulated sugar until slightly pale.
- Gently pour the warm cream over the egg mixture while stirring constantly to temper.
- Strain the mixture through a fine mesh strainer into ramequins.
- Place ramequins in a deep baking dish and fill with hot water halfway up the sides of the ramequins. Bake for 35 to 40 minutes until slightly jiggly in the center.
- Let cool at room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and caramelize using a kitchen torch or broiler.
Notes
Ensure to preheat the oven and strain the mixture to avoid any egg bits in the custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 50mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 250mg