French Crème Brûlée
Rich vanilla custard base topped with a caramelized sugar crust, a classic French dessert.
Ingredients
- ●1 cup Tempered sugar
- ●4 Large egg yolks
- ●1/2 cup Granulated sugar
- ●1 1/2 cups Heavy cream
- ●1 tsp Vanilla extract
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
In a medium saucepan, whisk together the tempered sugar and egg yolks until pale yellow.
- 3
In a separate saucepan, combine the heavy cream, granulated sugar, and vanilla extract. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
- 4
Gradually pour the warm cream mixture into the egg yolk mixture, whisking constantly.
- 5
Pour the custard base into 4-6 ramekins or small baking dishes.
- 6
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 8
Remove the ramekins from the water bath and let cool to room temperature.
- 9
Cover and refrigerate for at least 2 hours, or overnight.
- 10
Just before serving, sprinkle a thin layer of tempered sugar over the top of each ramekin.
- 11
Caramelize the sugar with a kitchen torch or under the broiler.