Ingredients with Measurements:
- 2 cups heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean, split and scraped
- 6 egg yolks
- 1/4 cup brown sugar
Special equipment needed:
- 6 ramekins
- Kitchen torch
Step-by-step instructions:
1. Preheat oven to 325°F.
2. In a saucepan, heat the heavy cream, granulated sugar, and vanilla bean over medium heat until it comes to a simmer.
3. In a separate bowl, whisk the egg yolks until smooth.
4. Slowly pour the hot cream mixture into the bowl with the egg yolks, whisking constantly.
5. Strain the mixture through a fine mesh sieve into a large measuring cup or bowl with a spout.
6. Divide the mixture evenly among the 6 ramekins.
7. Place the ramekins in a large baking dish and fill the dish with enough hot water to come halfway up the sides of the ramekins.
8. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
9. Remove the ramekins from the water bath and let cool to room temperature.
10. Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, or overnight.
11. When ready to serve, sprinkle a thin layer of brown sugar over the top of each custard.
12. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden brown crust.
13. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 30-35 minutes
Chilling time: 2 hours or overnight
Temperature:
Oven temperature: 325°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 390
Fat per serving: 29g
Carbohydrates per serving: 28g
Protein per serving: 4g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk.
- Granulated sugar can be substituted with honey or maple syrup.
- Vanilla bean can be substituted with 1 teaspoon of vanilla extract.
Variations:
- Chocolate Crème Brûlée: Add 1/2 cup of chopped dark chocolate to the cream mixture before heating.
- Berry Crème Brûlée: Top each custard with fresh berries before caramelizing the sugar.
Tips and tricks:
- Be sure to strain the custard mixture before pouring it into the ramekins to ensure a smooth texture.
- Use a kitchen torch to caramelize the sugar for the best results.
- Let the custards cool to room temperature before refrigerating to prevent condensation from forming on the surface.
Storage instructions:
Store the custards in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the custards in a 325°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the custards in the ramekins or transfer them to small dessert plates.
Garnishes:
Garnish with fresh berries or a sprig of mint.
Pairings:
Pair with a glass of dessert wine, such as Sauternes or Moscato.
Suggested side dishes:
Serve with a side of fresh fruit or a small cookie.
Troubleshooting advice:
- If the custard is overcooked, it will be dry and rubbery.
- If the custard is undercooked, it will be runny and not set.
Food safety advice:
Be sure to cook the custards to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Crème Brûlée originated in France in the 17th century and was traditionally served in the royal courts.
Flavor profiles:
French Vanilla Crème Brûlée has a rich, creamy texture with a sweet vanilla flavor and a crispy caramelized sugar crust.
Serving suggestions:
Serve as a dessert after a French-inspired meal or as a special treat for a romantic dinner.
Related Categories
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Region: French
Taste: Rich, Creamy, Sweet, Vanilla, Caramelized