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55 min
|
intermediate
|
gluten-free,
vegetarian
This classic crème brûlée gives you a silky, vanilla custard under a perfectly crackly caramelized sugar topping.
It feels restaurant-fancy but is surprisingly simple, making it perfect for date nights, dinner parties, or holiday gatherings.
With just a handful of ingredients, you get an elegant, make-ahead dessert that never fails to impress.
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Preheat your oven to 300°F and place a rack in the middle position.
Arrange four 6-ounce shallow ramekins in a deep baking dish or roasting pan.
Pour the heavy cream into a small saucepan and set it over medium-low heat.
Heat until the cream is steaming and small bubbles form around the edges, then turn off the heat.
In a medium bowl, whisk the egg yolks, 1/4 cup sugar, and salt until well combined.
Whisk just until the mixture looks slightly thickened and lightened in color.
Slowly pour the warm cream into the yolk mixture, whisking constantly, to avoid cooking the yolks.
Stir in the vanilla extract until the custard base looks smooth and even.
Set a fine-mesh strainer over a large measuring cup or bowl with a pouring spout.
Pour the custard through the strainer to remove any bits of cooked egg or bubbles.
Divide the strained custard evenly among the ramekins, leaving a little space at the top.
Bring a kettle of water to a simmer or use very hot tap water.
Carefully pour the hot water into the baking dish, around the ramekins, until it reaches halfway up their sides.
Transfer the pan to the oven and bake for 30 to 35 minutes.
The custards are done when the edges look set but the centers still wobble slightly when gently jiggled.
Carefully remove the baking dish from the oven and let the ramekins sit in the hot water for 10 minutes.
Use tongs or a towel to lift each ramekin onto a wire rack and let them cool to room temperature.
Cover each cooled ramekin with plastic wrap and chill for at least 4 hours, or overnight.
When ready to serve, sprinkle about 2 to 3 teaspoons sugar evenly over each chilled custard.
Use a kitchen torch to melt and caramelize the sugar until it forms a deep golden, glassy layer.
Let the sugar cool for 5 minutes so it hardens before serving.
If you do not have a torch, place the sugared ramekins on a baking sheet.
Broil a few inches from the heat for 3 to 5 minutes, rotating as needed, until deeply golden.
Chill the custards for 10 minutes after broiling so the centers stay cool and creamy.
| Energy | 517 | kcal |
|---|---|---|
| Protein | 5 | g |
| Total Fat | 44 | g |
| Carbohydrates | 26 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
This classic crème brûlée loves simple garnishes like fresh raspberries, sliced strawberries, or a few shaved chocolate curls.
For a seasonal twist, infuse the cream with a cinnamon stick, citrus zest, or a splash of espresso before baking.
Serve each dish with espresso or dessert wine for a dessert that feels like a cozy restaurant date night.
Annie, Houston, TX: Excellent. So often we all make a small tweak in the recipe, but I made this just as the directions stated. Ok, I made one tiny change and used a little extra vanilla, but that bottle was just sitting there on my counter.Very, very good. Even my 'dessert particular' mother loved it and was willing to take home leftovers :-).
: Glad it was a hit, Annie, extra vanilla sounds lovely!
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