Crème Brûlée

crème_brûlée

This classic crème brûlée recipe takes simple ingredients and turns them into a luxurious and decadent dessert. The creamy custard base, infused with the aromatic essence of vanilla, is perfectly complemented by the caramelized sugar topping. Mastering the flambé technique adds a touch of drama and complexity to this timeless dessert. Pairing it with an Orange Eggnog Crème Brûlée Flambé creates a showstopper of a dessert. So, embark on a culinary adventure and indulge in the rich tradition of French culinary artistry with this vanilla flambé crème brûlée.

Prep Time

15 minutes

Cooking Time

50 minutes

Servings

This recipe makes 4 servings

Ingredients

  • 2 cups heavy cream
  • 1/2 cup granulated sugar
  • 6 egg yolks
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Additional sugar for caramelizing

Nutritional Information (Approx)

  • Calories: 456
  • Fat: 36g
  • Carbohydrates: 30g
  • Protein: 6g
  • Calcium: 105mg

Method

  • Preheat your oven to 325°F (163°C) and place 4 ramekins in a deep baking dish.
  • In a saucepan, heat the heavy cream with a split vanilla bean until it's hot but not boiling.
  • In a separate bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt.
  • Slowly pour the warm cream into the egg yolk mixture, stirring continuously.
  • Strain the mixture into the ramekins, dividing it evenly.
  • Place the baking dish with the ramekins in the oven, then pour hot water into the baking dish until halfway up the sides of the ramekins.
  • Bake for 45 to 50 minutes until the custard is set but still slightly wobbly in the center.
  • Remove the ramekins from the water bath and let them cool to room temperature.
  • Once cooled, sprinkle a thin layer of sugar over each custard.
  • Use a butane torch to caramelize the sugar until it turns golden brown and forms a hard, glossy crust. If you don't have a torch, you can broil the ramekins in the oven, watching carefully to prevent burning.
  • Serve the crème brûlée immediately and enjoy!

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