Ingredients
• 4 large egg yolks
• 1/2 cup (100g) granulated sugar, plus more for caramelizing
• 2 cups (480ml) heavy cream
• 1 vanilla bean, split lengthwise (or 2 teaspoons vanilla extract)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (165°C). This temperature is crucial for gently cooking the custard and ensuring a smooth, creamy texture.
- Prepare the Custard Base: In a medium bowl, whisk together the egg yolks and 1/2 cup (100g) of granulated sugar until the mixture is light and fluffy. In a saucepan, heat the heavy cream and vanilla bean (or extract) over medium heat, stirring occasionally, until it just begins to simmer. Gradually pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
- Bake the Custard: Carefully pour the custard mixture into 6 (6-ounce) ramekins or oven-safe dishes. Place the ramekins in a large baking dish and pour enough hot water into the baking dish to come halfway up the sides of the ramekins. This water bath, or “bain-marie,” helps the custard cook gently and evenly. Bake for 30-35 minutes, or until the custard is just set (it should still have a slight jiggle in the center). Remove the ramekins from the water bath and let them cool completely at room temperature, then refrigerate for at least 2 hours (or up to 3 days).
- Caramelize the Topping: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each chilled custard. Use a kitchen torch to caramelize the sugar, moving the flame continuously to evenly brown the surface. Alternatively, you can place the ramekins under a preheated broiler for 1-2 minutes, keeping a close eye to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: The Perfect, Quick Creme Brulee Recipe