Ingredients
Equipment
Method
- Preheat your oven to Gas 3, 325°F, 160°C.
- Place 6-8 ramekins in a large baking dish.
- In a saucepan, combine the heavy cream and vanilla. Heat over medium heat until the mixture starts to simmer slightly. Do not not cook the cream.1000 ml Double Cream, 2 tsp Vanilla Extract
- Remove from heat and let it steep for about 15 minutes to infuse the cream with vanilla.
- Whisk the egg yolks, sugar, and salt in a mixing bowl until well combined and slightly thickened.8 large Large Egg Yolks, 150 grams White Cane Sugar, 1 pinch Himalayan Salt
- Slowly pour the cream into the egg mixture, whisking constantly to prevent the eggs from curdling.
- Strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- Divide the custard mixture evenly among the ramekins.
- Carefully pour hot water into the baking dish, around the ramekins, creating a water bath (bain-marie) that reaches about halfway up the sides of the ramekins.
- Bake in the preheated oven for about 35-40 minutes, or until the brûlée's are set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature.
- Then cover and refrigerate for at least 2 hours or until well chilled.
- Just before serving, sprinkle a thin, even layer of sugar over each brûlée.
- Using a kitchen torch, carefully torch the sugar until it caramelizes and forms a golden-brown crust. Alternatively, you can place the ramekins under a preheated grill for a few minutes until the sugar caramelizes.
- Allow the caramelized sugar to cool and harden for a minute.
- Serve immediately.
Notes
Here are some top tips to help you succeed in making this delicious Classic Crème Brûlée dessert like a pro:
- Ingredients should be at room temperature before starting.
- Since brûlée relies on simple ingredients, using high-quality cream, fresh eggs, and real vanilla will greatly enhance the dessert's flavor and texture.
- After combining the cream and egg mixture, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg. This will result in a smooth and silky custard.
- Bake the Crème Brûlée's in a water bath to ensure gentle, even cooking and prevent the custards from curdling or cracking. The water bath helps maintain a consistent temperature around the ramekins.
- The custards are done when set around the edges but still slightly jiggly in the center. Overbaking can result in a dense or rubbery texture, so keep a close eye on them towards the end of the baking time.
- Allow the baked custards to cool to room temperature before refrigerating them.
- Chilling them for at least 2 hours (preferably longer) ensures they are set properly and develop the perfect consistency.
- Wait until just before serving to caramelize the sugar topping. Use a kitchen torch to evenly caramelize the sugar, or place the ramekins under a grill for a few minutes. The sugar should form a thin, crisp crust without melting the custard beneath.
- To use vanilla beans instead of vanilla extract, add the vanilla beans to the cream, then heat over medium setting until the mixture just starts to simmer. Remove from heat and let it steep for about 15 minutes to infuse the cream with vanilla flavor. Remove the vanilla bean pod from the cream mixture before mixing the egg mixture.
- Traditionally, refined sugar is the go-to, though people suffering from low-carb torture can opt for sugar substitutes.
- A great variation on the classic crème brûlée is to turn it into a fruity brûlée. Choose your favorite jam with a lot of fruit, or make your own. We particularly love strawberry jam and Blueberry Rhubarb Jam for this recipe. Fill the ramekin with three tablespoons of jam before adding the custard mixture; it really is sensational!
