This Classic Crème Brûlée is smooth, rich and absolutely delicious! Making crème brûlée is easier and more simple than most people think, and if you have a little time on your hand, you can surprise your family or guests with this heavenly dessert!
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Crème Brûlée is a divine, smooth, and chilled custard with crunchy, and sweet caramel on top made in ramekins.
The tricky part, that made me wait for years to make this recipe, was the caramel top, made with culinary or kitchen torch. Kitchen torch is not a kitchenware you find in every store here, so I had to hunt down one in a market. Now that I had a kitchen torch, there was nothing to stop me!
To my surprise, the first attempt of the crème brûlées turned out to be perfect! Proving, it’s easier than most people thinks.
Classic Crème Brûlée
Classic Crème Brûlée
- 2 cups Heavy Cream
- 5 large Eggs
- 1/2 cup Sugar + about 1 tbsp for the caramel top
- 1/2 tbsp Vanilla Extract
- Preheat the oven.
- Prepare a baking pan large enough to fit 6 ramekins in it and high enough to be able to pour hot water about 3/4 way up to the ramekins.
- Pour the heavy cream into a saucepan, then add and whisk together the sugar and the vanilla extract.
- Heat it for about 10 minutes or until it starts to boil while stirring constantly, then take it off the heat.
- Beat the eggs.
- Boil enough water to fill up the baking pan about 3/4 way up to the ramekins.
- Pour slowly the beaten eggs to the heavy cream with constant whisking.
- Divide the custard into the 6 ramekins.
- Pour the boiling water around the ramekins, but be careful not to burn yourself or soak the custards.
- Bake them on medium heat for 30-40 minutes or until the center of the custards sets, but still jiggly.
- Carefully remove the baking pan off of the oven (hot water!), take the ramekins out and set them aside to cool enough to transfer them to the fridge.
- Transfer them to the fridge and let it chill for 2 1/2-3 hours or overnight.
- Sprinkle about 1 tbsp of sugar or so to the top of the custards before serving and caramelize the sugar to create an even, golden brown, crunchy caramel layer on the top them.
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