smooth and silky

Creme Brulee

Overview

One of the most classic desserts

Creme brulee is a silky and smooth vanilla custard topped with a carmelized sugar, giving you a soft, crunchy, and (not overly) sweet delight. This dessert pairs well with chocolate, berries, or just in it’s natural form. What more could you ask for?

Ingredients

2 Cups Heavy Cream

1/2 Cup Sugar

Pinch of Salt

5 Egg Yolks

Additional Sugar for topping

1 tsp Vanilla Extract

Instructions

Step 1

Preheat oven to 325°

Step 2

Add heavy cream and salt to a pot over low-med heat and let simmer (not boil)

Step 3

Separate your eggs yolks and add them into a bowl with your sugar – whisk this together till it’s light and fluffy (the eggs will turn into a pale yellow color as the sugar dissolves)

Step 4

Remove your heavy cream from the heat and stir in vanilla extract

Step 5

Take a third of the heavy cream mix and incorporate it into your egg/sugar mix – this helps to slowly heat up the egg mixture without turning into scrambled eggs

Step 6

Add the egg mix back into the heated cream on the stove and give that a good mix till it’s all incorporated together (your pot should still be off the heat)

Step 7

Take your ramekins and add them to a baking dish – carefully spoon your mixture into the ramekins (they don’t rise, so you can fill them fairly high)

Step 8

Add hot/boiling water to the baking dish till it reaches about halfway up the sides on the ramekins

Step 9

Bake this for 40 – 45 minutes (they will still be a little jiggly in the center when they come out of the oven and that’s okay!)

Step 10

Remove the ramekins from the baking dish and cool to the side before putting them in the fridge to chill 2 – 3 hours, or overnight

Step 11

After removing from the fridge, drizzle some sugar on top and caramelize the sugar till it becomes a deep brown color, which will harden and give you that beautiful top shell to crack when you serve

Serve!

Pair this with chocolate, berries, or dust with some powdered sugar, and enjoy!