Ah, crème brûlée. That silky smooth custard crowned with a crisp, crackly caramel crust. It's a dessert steeped in elegance and sophistication, yet surprisingly approachable for intermediate bakers. But this isn't just any recipe – we're diving into a crème brûlée experience that requires a few extra tools, pushing your culinary skills and rewarding you with an utterly delightful masterpiece.
Ingredients:
- 1 vanilla bean, split and scraped
- 1 cup heavy cream
- 1/2 cup whole milk
- 6 large egg yolks
- 1/3 cup granulated sugar, plus extra for caramelizing
- Pinch of salt
Tools:
- Ramekins (individual oven-safe dishes)
- Kitchen torch (a propane torch like [insert affiliate link] works best)
- Thermometer (optional, but highly recommended)
Instructions:
- Preheat your oven to 325°F (165°C).
- Infuse the cream and milk: Scrape the seeds from the vanilla bean and add them to the cream and milk in a saucepan. Heat over medium heat, just until simmering. Don't let it boil! Remove from heat and let steep for at least 30 minutes.
- Whisk the yolks and sugar: In a large bowl, whisk together the egg yolks and sugar until pale yellow and thick. You'll want a ribbon to trail behind the whisk when you lift it.
- Temper the eggs: Slowly whisk the warm cream mixture into the yolks, a little at a time, to prevent scrambling. Once combined, strain the custard through the fine-mesh strainer into a clean bowl.
- Assemble the ramekins: Pour the custard into your ramekins, filling them about 3/4 full. Place the ramekins in the shallow baking dish, then carefully fill the dish with hot water halfway up the sides of the ramekins (like a water bath).
- Bake to perfection: Bake for 30-35 minutes, or until the custards are just set around the edges but still slightly jiggly in the center. If using a thermometer, the internal temperature should reach 170°F (77°C).
- Chill and caramelize: Let the custards cool completely on a wire rack, then refrigerate for at least 4 hours, or overnight for the best results. When ready to serve, sprinkle each custard with about 1 tablespoon of granulated sugar. Using your trusty kitchen torch, caramelize the sugar until golden brown and bubbly. Be careful not to burn the sugar!
Tips for Success:
- Use high-quality ingredients for the best flavor.
- Don't overbake the custards – they will continue to firm up as they chill.
- Make sure your kitchen torch is refueled and ready to go before caramelizing the sugar.
- Practice your torch technique on a spare spoon before caramelizing the custards.
- Serve your crème brûlée immediately for the ultimate crispy-creamy contrast.
About BAKELUV
At BAKELUV, we are passionate about crafting the perfect bakery boxes for all your delectable treats. As a dedicated brand specializing in bakery packaging, we understand the importance of presentation and protection when it comes to your baked goods. Our mission is to provide high-quality, durable, and aesthetically pleasing bakery boxes that not only showcase your delicious creations but also ensure their safe delivery. Trust BAKELUV to elevate your baked goods' packaging game and leave a lasting impression on your customers.
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