CLASSIC VANILLA CREME BRULEE
This is one of my favorite desserts, with its rich and creamy vanilla custard topped with a crispy, caramelized sugar topping. It is very easy to make and a showstopper at dinner gatherings! Plus, you get to play with a torch!
INGREDIENTS
1 and a 1/2 cups milk
1 cup heavy cream
1/2 cup sugar
1/4 teaspoon salt
2 large eggs
3 large egg yolks
2 teaspoons vanilla extract
Extra sugar, for topping
PREPARATION
1. Preheat oven to 160°C. Arrange ramekins in a baking dish where you’ll prepare the water bath. Ramekins can be any size you prefer, but the number of servings will change accordingly.
2. Combine milk and cream in a medium saucepan and bring to a simmer. Do not boil!
3. In a medium bowl, whisk together sugar, salt, eggs, egg yolks and vanilla extract until well combined.
4. Constantly whisking, slowly pour in the hot milk to temper the eggs and then strain mixture.
5. Divide mixture evenly into prepared ramekins. You can use a measuring cup or a spout ladle to do this.
6. Place baking dish onto a rack in the oven, pour boiling water into the dish around the ramekins so that water comes halfway up the sides of the ramekins. Make sure you keep your hands steady as to not spill any water into the actual ramekins.
7. Bake for 30-40 minutes, until custards are set. You will know they are set by inserting a sharp knife into the center of the custard. If it comes out clean, then your custards are ready.
8. Carefully remove the baking dish from the oven and lift the ramekins carefully out of the water bath and onto a cooling rack.
9. Cool to room temperature before refrigerating and chill completely before caramelizing the sugar topping.
10. For the topping, add about a spoonful of sugar onto the top of each custard and spread into an even layer. Using a kitchen torch, move it slowly over the sugar topping until it changes color to a golden brown and begins to caramelize. If you do not own a kitchen torch, simply place the ramekins under the broiler to caramelize the sugar on top.
Notes:
Creme brûlée can be prepared days in advance, as long as you keep it refrigerated and only add the topping before serving.
The number of servings will change depending on the size of your ramekins. A regular sized ramekin should give you around 6-10 servings.
When baking, use conventional heating.
