Classic French Crème Brûlée
Ingredients
6 ounces unsalted butter
5 egg yolks
1 whole egg
2 cups heavy whipping cream
3/4 cup granulated sugar
2 teaspoons vanilla
Pinch salt
6 ounces unsalted butter
5 egg yolks
1 whole egg
2 cups heavy whipping cream
3/4 cup granulated sugar
2 teaspoons vanilla
Pinch salt
Burning sugar on Crème Brûlée
Preheat the oven to 350°F.
Butter 4 (6 ounce) ramekins or oven-proof custard cups with unsalted butter and set aside.
In a large bowl, beat the egg yolks with the whole egg until smooth.
Stir in the cream.
Strain this mixture through a sieve into another clean large bowl.
Stir in 1/2 cup of the sugar, leaving the remaining 1/4 cup for later. Stir in vanilla and salt with a wire whisk until the sugar dissolves.
Pour the mixture into the prepared ramekins.
Place the ramekins into a 9″ x 13″ glass baking dish.
Carefully pour boiling water around the ramekins, being careful not to get any water into the custard.
Bake the custard for 30 to 40 minutes or until the custard is just set.
Carefully remove the ramekins from the pan and set on a wire rack. Let cool for 30 minutes, then cover and refrigerate the custards for at least 4 hours.
When you’re ready to serve, take the ramekins out of the fridge and place them on a heatproof surface.
Uncover and sprinkle each custard evenly with 1 tablespoon sugar. Using a kitchen torch, brown the sugar, moving the torch evenly over the top of each custard. Be careful not to burn the sugar.
Serve immediately. Each diner uses a spoon to break the hard sugar top and enjoy the custard and crisp topping together.
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