Description
A classic dessert featuring a silky custard base topped with hard caramel for a delightful contrast in texture.
Ingredients
Scale
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- Extra sugar for caramelizing
Instructions
- Preheat the oven to 325°F (160°C).
- Heat the cream and vanilla over medium heat until just simmering. Remove from heat.
- Whisk together egg yolks and sugar until smooth and pale.
- Gradually pour the warm cream into the yolk mixture, whisking constantly.
- Strain the mixture through a fine sieve to remove any lumps.
- Divide the mixture into ramekins and place them in a baking dish. Fill the dish with hot water until it reaches halfway up the sides of the ramekins.
- Bake for 40-45 minutes, or until set but slightly jiggly in the center.
- Remove from the oven and let cool. Refrigerate for at least 2 hours.
- Sprinkle a thin layer of sugar over the tops and caramelize with a kitchen torch before serving.
Notes
Use fresh cream for best flavor. Superfine sugar aids in caramelizing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 22g
- Sodium: 50mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 210mg
Keywords: creme brulee, dessert, classic dessert, French dessert, custard