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Crème Brûlée

Serves 4 to 6 Dessert vegetarian, Desserts

Crème Brûlée

Crème Brûlée is a beloved staple of classic French dining rooms, where it graces the table as a comforting conclusion to everyday meals. Its roots are firmly planted in home kitchens, where the simplicity of its ingredients allows the dish to shine without pretension. This version remains true to its origins, offering a straightforward delight that is both elegant and approachable.

The dish's allure lies in its contrast: a silky custard infused with the warmth of vanilla, capped by a crackling layer of caramelized sugar. Each spoonful offers a dance between the rich, creamy base and the crisp, sweet topping, creating a textural harmony that invites indulgence. It is a dessert that requires no embellishment, its charm resting in its pure, unadulterated flavors.

Ingredients

  • 2 cupsheavy cream
  • 5egg yolks
  • 1/3 cupgranulated sugar
  • 1 tspvanilla extract
  • 2 tbspturbinado sugar — for the crust

Method

  1. Preheat your oven to 325°F (160°C) and prepare a baking dish by placing a kitchen towel at the bottom. This will help prevent the ramekins from sliding and ensure even cooking. Arrange four ramekins on top of the towel inside the baking dish.
  2. In a medium saucepan, gently heat 2 cups of heavy cream over medium heat until you see small bubbles forming around the edges, but do not let it boil. This step infuses the cream with warmth, which helps dissolve the sugar and blend the flavors smoothly.
  3. In a mixing bowl, whisk together 5 egg yolks and 1/3 cup granulated sugar until the mixture is pale and slightly thickened. This step ensures the sugar is fully incorporated and the yolks are ready to emulsify with the cream.
  4. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling. Add 1 teaspoon of vanilla extract and mix until fully combined. This gradual incorporation creates a smooth custard base.
  5. Strain the custard mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout. This removes any cooked egg bits, ensuring a silky texture.
  6. Divide the custard evenly among the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a bain-marie to gently cook the custard.
  7. Bake in the preheated oven for about 35-40 minutes, or until the custard is set but still slightly jiggly in the center. The custard should not be liquid, but it should have a gentle wobble when you gently shake the ramekin.
  8. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or until fully chilled and firm. This chilling period allows the custard to set completely and develop its creamy texture.
  9. Just before serving, evenly sprinkle 2 tablespoons of turbinado sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, crisp crust. The sugar should melt and bubble, creating a thin, glass-like layer.
  10. Allow the caramelized sugar to cool for a minute, then serve immediately. The contrast between the cool, creamy custard and the warm, crunchy caramelized top is the hallmark of a perfect Crème Brûlée.
Cover of Authentic French Cuisine
From the cookbook

Authentic French Cuisine

This recipe is from Authentic French Cuisine by Yassine Sbiti — the French volume in the ComidaTime International Cuisines series.

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