Crème Brûlée
Crème brûlée is a cold, silky custard under a thin sheet of burnt sugar that cracks when you tap it with a spoon. This version needs only cream, egg yolks and sugar, so the flavoring you choose shows clearly, whether vanilla, cardamom or citrus zest. The water bath keeps the oven heat gentle and the custard smooth, and a thin, even dusting of sugar gives the best crust.
Instructions
Heat the oven to 325°F (160°C). Warm the cream and your chosen flavorings in a saucepan over medium heat until the cream just simmers, then take it off the heat.
Whisk the egg yolks with ¼ cup of the sugar in a bowl. Pour in a small amount of the warm cream and whisk until combined, then keep adding the cream a little at a time until the egg mixture is warm.
Tip the egg and cream mixture back into the saucepan with the remaining cream. Heat it again, stirring constantly, until it thickens enough to coat the back of a spoon.
Pour the custard into ramekins, which will fill between 1 and 4 depending on their size. Set the ramekins in a pan with a little water in the bottom and bake for around 40 minutes, until the custard is set.
Chill the custards in the refrigerator for a few hours, until completely cold.
Sprinkle the remaining ¼ cup sugar over the tops in a thin, even layer. Put them under the broiler for about 5 minutes, checking and turning them every minute so the sugar browns without burning. A blowtorch also works for this step.
Serve the custards once the caramel top has hardened.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
