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.
This recipe makes 4 servings
- 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
- 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!