Creme Brulee
Creme brulee is a French custard dessert made from just four components: egg yolks, heavy cream, sugar, and vanilla bean. Hot cream infused with vanilla seeds is tempered into beaten yolks and sugar, then poured into ramekins and baked in a water bath at low heat. The water bath moderates the temperature, preventing the custard from curdling or developing bubbles, yielding a surface as smooth as silk. After thorough chilling, a thin layer of sugar is sprinkled on top and caramelized with a torch until it forms a glassy, amber-colored crust. The ritual of cracking through that crust with a spoon is as integral to the experience as the flavor. Beneath lies cold, trembling custard that melts on the tongue, while the hot caramel introduces a bittersweet crunch.
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Instructions
- 1
Preheat oven to 150C and place ramekins in a deep baking tray.
- 2
Heat cream with vanilla bean on low heat to infuse flavor.
- 3
Whisk yolks with sugar, then temper gradually with warm cream.
- 4
Strain into ramekins and add hot water to the tray for a water bath.
- 5
Bake for 35-40 minutes, cool, then chill at least 3 hours.
- 6
Sprinkle sugar evenly and torch until caramelized, then serve immediately.
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