Classic Crème Brûlée Recipe

#CremeBrulee #FrenchDessert #SweetCourse #Brulee #AlexandriaIsabelle


Preheat Oven: 300F/150°C
Baking Time: 30-40 minutes
Makes 4 servings (6-8 ounces ramekins)


You’ll love the satisfying crunch of the caramelized sugar and the perfectly smooth texture of the vanilla custard. Crème Brûlée is such an elegant, timeless, and delicious dessert. It is also a lovely make-ahead dessert that your family and friends will truly love. 🍮


Classic Crème Brûlée Recipe


Ingredients:

2 cups (454g) heavy cream
1 teaspoon vanilla extract
5 large egg yolks
1/2 cup granulated sugar (for mixture)
a pinch of salt

1/2 cup granulated sugar (for caramelizing the top)


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Note: 1. While it might look like an intimidating recipe to try on,
it really is quite easy to make.
2. Don’t throw away the egg whites. You can use them
to whip up a breakfast omelet.
3. Use heavy cream or heavy whipping cream for a
rich and creamy custard.
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -


Directions:

1. Preheat oven to 300°F/150°C.
2. Pour heavy cream and vanilla extract into a small saucepan and heat the cream over medium heat just until it almost comes to boil. Remove from heat.
3. Separate eggs and in a medium bowl, whisk together egg yolks, 1/2 cup sugar, and salt until well blended.
4. Pour hot cream mixture slowly into the egg mixture and whisk continually. Mix well.
5. Strain the custard mixture through a fine sieve or strainer and discard any solids caught by the strainer.
6. Place 4 (6-8 ounce) ramekins in a large baking pan. Divide the custard mixture evenly between ramekins. Pour hot water into pan about halfway up the sides of ramekins slowly and carefully.
7. Bake custard in a preheated oven at 300°F/150°C for 30-40 minutes, or until custard edges are set or should still have a bit of a jiggle in the center when gently shaken. Remove from oven.
8. Remove ramekins from baking pan and transfer them to a wire rack and allow to cool completely.
9. Once cooled, cover the ramekins with plastic wrap and refrigerate for 4 hours or up to 3 days.
10. To serve, sprinkle two (2) teaspoons of sugar evenly over the chilled custards. Run a torch evenly over the top moving in a circular pattern until the whole surface is caramelized or have a deep amber color and bubbling.
11. Allow Crème Brûlée to sit for at least 3 minutes before serving. Enjoy the silky-smooth deliciousness Crème Brûlée🍮


- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Thank you for watching. We truly appreciate each one of you for the support.❤️

Please don’t forget to like, comment, share, and subscribe. Have a lovely day.❤️
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -