As the sun dipped below the horizon, casting a warm golden glow across the kitchen, I found myself yearning for a dessert that was as comforting as it was elegant. I recalled a lovely evening spent in Paris, where the air was filled with the sweet scent of freshly baked pastries and the laughter of friends. It was then that I first savored a perfectly crafted crème brûlée, its creamy custard contrasted beautifully by the crackling layer of caramelized sugar on top. Inspired by that magical moment, I decided to recreate this classic French dessert, bringing a touch of sophistication and indulgence to my own home.
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean (optional, for extra flavor)
- 5 large egg yolks
- ½ cup granulated sugar
- Extra granulated sugar for caramelizing
Instructions
Begin your journey by preheating your oven to 325°F (160°C). In a medium saucepan, combine the heavy cream, vanilla extract, and the seeds scraped from the vanilla bean if you’re using one. Heat the mixture over medium heat until it reaches a gentle simmer, stirring occasionally to meld the flavors.
While the cream is heating, take a separate bowl and whisk together the egg yolks and granulated sugar. Mix until the mixture is pale and slightly thickened, a process that will add a lovely texture to your custard.
Once the cream is steaming and fragrant, carefully pour it into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from scrambling. This step is crucial for achieving that silky smooth texture we all adore.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any curdled bits. This will ensure your crème brûlée is as smooth as silk. Divide the mixture evenly among your ramekins, filling them about three-quarters full.
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a gentle water bath that will help the custard cook evenly. Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the edges are set but the centers still have a slight jiggle.
Once baked, remove the ramekins from the water bath and let them cool at room temperature. After they have cooled, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop fully.
When you’re ready to serve, sprinkle an even layer of granulated sugar over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it melts and forms a crispy, golden crust. If you don’t have a torch, you can place the ramekins under the broiler for a minute or two, but watch them closely to prevent burning.
Allow the caramelized sugar to cool and harden for a minute or so, then grab a spoon and give that glorious crack. With each bite, you’ll experience the luscious custard underneath, and the crunch of the toasty sugar on top will transport you straight back to that enchanting evening in Paris.
Indulge in this silken vanilla crème brûlée, share it with friends, or savor it all on your own. Each spoonful is a reminder that some moments are meant to be celebrated, one delectable bite at a time.