Creme brulee

46378FCC 4B97 4891 A951 43B2DFC0126E.00 00 06 36.Still002 1 pinit
46378FCC 4B97 4891 A951 43B2DFC0126E.00 00 06 36.Still002 1 pinit
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Creme brulee

Difficulty: Beginner Cook Time 30 mins Total Time 30 mins
Cooking Temp: 302  °F Servings: 2
Best Season: Suitable throughout the year

Description

Crème Brûlée is a classic French dessert known for its crisp layer of caramelized sugar top. This elegant and indulgent treat is perfect for any occasion, offering a delightful combination of textures and flavors that is both sophisticated and delicious.

The custard base is made from a mixture of cream, egg yolks, sugar, and vanilla, gently cooked to create a smooth and velvety texture. The custard is poured into individual ramekins and baked in a water bath until set but still slightly jiggly in the center.

Once chilled, each serving is topped with a thin layer of sugar, which is caramelized with a kitchen torch or under a broiler until golden and crisp. The result is a dessert with a creamy, smooth custard beneath a crunchy caramelized sugar top.

Crème Brûlée can be garnished with fresh berries, a sprig of mint, or a dusting of powdered sugar for added elegance. It is perfect for dinner parties, romantic dinners, or any celebration where you want to offer a classic and luxurious dessert.

This dessert is loved for its contrast of textures and rich, vanilla-infused flavor, making it a favorite among dessert lovers.

Ingredients

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Instructions

  1. Heat and mix milk and heavy cream in a pot over medium heat. Add in sugar and vanilla extract, mix until sugar dissolves. Turn off the heat, and let the mixture cool down.

  2. Add in egg yolks, mix until well combined.

  3. Sift the mixture for 4 times.

  4. Pour in some room temperature water into the roasting tin. Preheat the oven to 302℉(150℃) and bake for 30 minutes.

  5. Let the crème brulee cool in the fridge for a few hours or even overnight.

  6. Sprinkle some granulated sugar over the surface of each crème brulee. Use a kitchen torch to caramelize it.

Keywords: creme brulee, dessert
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