Ingredients with Measurements:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 egg yolks
- 4 Flanby cups
- 1/4 cup granulated sugar (for topping)
Special equipment needed:
- Kitchen torch
Step-by-step instructions:
1. Preheat the oven to 325°F (160°C).
2. In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
3. Remove the saucepan from the heat and stir in the vanilla extract.
4. In a separate bowl, whisk the egg yolks until smooth.
5. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
6. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a spout.
7. Place the Flanby cups in a baking dish and pour the custard mixture into each cup, filling them about 3/4 full.
8. Fill the baking dish with hot water until it reaches halfway up the sides of the Flanby cups.
9. Bake for 30-35 minutes, or until the custard is set but still jiggles slightly in the center.
10. Remove the Flanby cups from the baking dish and let them cool to room temperature.
11. Cover each cup with plastic wrap and refrigerate for at least 2 hours, or until the custard is chilled and set.
12. When ready to serve, sprinkle about 1 tablespoon of granulated sugar evenly over the top of each custard.
13. Use a kitchen torch to caramelize the sugar until it forms a golden-brown crust.
14. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours
Temperature:
Oven temperature: 325°F (160°C)
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat per serving: 28g
Saturated fat per serving: 16g
Cholesterol per serving: 255mg
Sodium per serving: 190mg
Carbohydrates per serving: 36g
Sugar per serving: 34g
Protein per serving: 5g
Substitutions for ingredients:
- You can use half-and-half instead of heavy cream for a lighter custard.
- You can use 2% or skim milk instead of whole milk.
- You can use brown sugar instead of granulated sugar for a deeper flavor.
Variations:
- Add 1/4 cup of espresso or strong coffee to the custard mixture for a coffee-flavored crème brûlée.
- Add 1/4 cup of cocoa powder to the custard mixture for a chocolate-flavored crème brûlée.
- Top the custard with fresh berries or sliced fruit before caramelizing the sugar.
Tips and tricks:
- Make sure to strain the custard mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
- To prevent the custard from curdling, make sure to whisk the egg yolks constantly while pouring in the hot cream mixture.
- When caramelizing the sugar, move the torch in a circular motion to evenly distribute the heat and prevent burning.
Storage instructions:
Store the Flanby cups covered in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Flanby cups in the microwave or oven until warmed through.
Presentation ideas:
Serve the Flanby cups on a decorative plate or platter.
Garnishes:
Top the custard with fresh berries or sliced fruit before caramelizing the sugar.
Pairings:
Serve the Flanby Crème Brûlée with a cup of coffee or tea.
Suggested side dishes:
Serve the Flanby Crème Brûlée as a dessert after a meal.
Troubleshooting advice:
- If the custard is overcooked, it will be rubbery and tough.
- If the custard is undercooked, it will be runny and not set.
Food safety advice:
Make sure to refrigerate the custard immediately after baking to prevent bacterial growth.
Food history:
Crème brûlée is a French dessert that dates back to the 17th century.
Flavor profiles:
Creamy, sweet, and caramelized.
Serving suggestions:
Serve the Flanby Crème Brûlée as a dessert after a meal.
Related Categories
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Region: French
Taste: Creamy, Sweet, Caramelized, Vanilla