Classic Crème Brulee
Crème Brûlée, affectionately known as burnt cream, is a French dessert that exudes sophistication with its luscious custard base and a caramelized sugar topping. This dessert blends the richness of creamy baked custard made from eggs, sugar, and cream with the delightful contrast of a brittle, crackly caramelized top. To achieve the iconic sugary crust that audibly cracks when tapped with a spoon, the custard must be thoroughly chilled before sprinkling sugar on top and caramelizing it under a grill or with a blow torch. The result is a harmonious blend of textures and flavors that make Crème Brûlée a beloved classic in gourmet dining.
Cook Time
45 min
Course
Dessert
Servings
4
Ingredients
- 4 Farmer’s Finest Free Range Egg Yolks
- 400 ml Table Cream (or use half and half)
- 1 vanilla bean
- Pinch of kosher salt
- 1/3 cup of sugar + 4 tsp for topping
Instructions
- Heat oven to 325°F.
- Combine cream with a split and scrapped vanilla bean in a pot with a pinch of salt. Heat up cream until it reaches 75°C (167°F). Remove vanilla bean.
- In a bowl combine four egg yolks with 1/3 cup of sugar. Whisk until well mixed and the egg yolks have lightened in color.
- While stirring the egg yolk mixture, slowly pour in the heated cream.
- Strain the mixture and pour evenly into four ramekins.
- Place ramekins in a baking dish and fill up half way with boiling water. Bake for 35-45 mins or until the center of the custard still has a jiggle.
- Allow custards to fully cool down. Cover and refrigerate for up to four days.
- Prior to serving, evenly spread one teaspoon of sugar on top of the custard, and gently torch until the sugar caramelizes.