Instructions
- Preheat Oven: Preheat oven to 325°F (160°C). Place 6 ramekins in a large baking dish.
- Heat Cream: In a saucepan, heat heavy cream over medium heat until simmering. (Add vanilla bean now if using, remove later). Add vanilla extract after heating if using extract.
- Whisk Yolks & Sugar: Whisk egg yolks and 1/2 cup sugar until pale and thickened.
- Temper Egg Mixture: Slowly pour hot cream into egg yolks, whisking constantly to prevent curdling.
- Strain & Pour: Strain custard through a sieve. Pour evenly into ramekins.
- Water Bath: Pour hot water halfway up ramekins in the baking dish.
- Bake: Bake for 40-45 minutes, until set but slightly jiggly.
- Cool & Chill: Cool, cover with plastic wrap, and refrigerate for at least 4 hours.
- Caramelize Sugar: Sprinkle 1-2 tsp sugar over each custard. Use a kitchen torch or broil (carefully!) until golden brown.
- Serve: Let cool slightly before serving. Enjoy!
Cooking Notes and Tips
- Tempering: This is crucial to prevent scrambled eggs! Pour cream slowly and whisk constantly.
- Custard Texture: Slightly wobbly in the center when done – it’ll set more as it cools.
- Water Bath: Essential for even cooking and prevents curdling.
Variations
- Espresso: Add 1 tsp instant espresso powder to the cream.
- Chocolate: Add 2 oz finely chopped dark chocolate to the cream while heating.
- Citrus: Add zest of 1 orange or lemon to the cream.
Frequently Asked Questions (FAQs)
1. Can I make it ahead?
Yes! Make up to 2 days ahead, refrigerate, and caramelize just before serving.
2. No kitchen torch?
Broil carefully – the sugar burns quickly!
3. Can I use half-and-half?
It will be lighter, but heavy cream is best for richness.
4. How to prevent cracking?
Don’t overbake! Slightly jiggly in the center is perfect.
Enjoy your homemade Crème Brûlée – a truly delightful experience!
ADVERTISEMENT
