Crème brûlée, a classic French dessert known for its luscious creamy texture and caramelized sugar crust, is a delightful treat that can be crafted with authenticity in the comforts of your own kitchen. To achieve the perfect crème brûlée, start by whisking together egg yolks, sugar, and vanilla extract until the mixture becomes pale and creamy. Slowly heat heavy cream and milk, then gradually pour it onto the egg mixture while continuously whisking. The key here is to create a smooth custard base without any lumps. Strain the mixture to remove any potential impurities and pour it into individual ramekins. Bake the custards in a water bath until they are set with a slight jiggle in the center. Once chilled, generously sprinkle granulated sugar on top and caramelize it using a kitchen torch for that signature crunchy crust. The result is an authentic crème brûlée that will impress even the most discerning dessert connoisseurs. Bon appétit!
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French Recipe Crème Brûlée
– 4 egg yolks (lay oh-k)
– 1/4 cup granulated sugar (sue-kruh)
– 1 and 1/2 cups heavy cream (craym)
– 1/2 teaspoon vanilla extract (vun-uh-luh eks-trakt)
– 1/4 cup brown sugar (brohn sue-kruh)
1. Preheat oven to 300 degrees Fahrenheit (150 degrees Celsius).
2. In a mixing bowl, whisk together the egg yolks (lay oh-k) and granulated sugar (sue-kruh) until well combined.
3. In a saucepan, heat the heavy cream (craym) over medium heat until it starts to simmer. Remove from heat.
4. Slowly pour the heated heavy cream (craym) into the egg yolk mixture (lay oh-k) while whisking continuously.
5. Add the vanilla extract (vun-uh-luh eks-trakt) to the mixture and stir well.
6. Strain the mixture through a fine mesh sieve into a measuring cup or bowl with a pouring spout.
7. Divide the mixture among ramekins or oven-safe dishes.
8. Place the ramekins/dishes in a baking pan and fill the pan with enough hot water to reach halfway up the sides of the ramekins/dishes.
9. Carefully transfer the pan to the preheated oven and bake for about 45-50 minutes, or until the edges are set but the centers are slightly jiggly.
10. Remove the ramekins/dishes from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours, or overnight.
11. Just before serving, evenly sprinkle the surface of each crème brûlée with brown sugar (brohn sue-kruh).
12. Caramelize the sugar using a culinary torch or place the ramekins/dishes under a broiler for a few minutes until the sugar melts and forms a crispy layer.
13. Let the crème brûlée cool for a few minutes until the sugar hardens, then serve and enjoy!