Creme Brulee

Creme Brulee is a classic French dessert made with a rich custard base and a contrasting layer of crisp caramelized sugar on top. Its silky-smooth texture and deep vanilla flavor make it a timeless favorite for elegant dining.

Info

• Prep Time: About 20 minutes
• Baking Time: 30–40 minutes
• Chilling Time: At least 2 hours
• Servings: 6 ramekins

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Ingredients

Custard Base

• Heavy/double cream – 500 ml
• Castor sugar – 60 g
• Egg yolks – 4
• Whole egg – 1
• Vanilla extract – 2 teaspoons (or use 1 vanilla bean, split and scraped)

Caramelized Sugar Topping

• Castor sugar – 125 g
• Water – 5 tablespoons

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Procedure

1. In a mixing bowl, whisk together the egg yolks, whole egg, and sugar until the mixture becomes pale and slightly thick.
2. In a saucepan, heat the heavy cream and vanilla extract (or vanilla bean) until just about to simmer. Remove from heat and let it cool slightly.
3. Slowly pour the warm cream into the egg mixture, whisking continuously to avoid scrambling the eggs.
4. Place 6 ramekins in a deep baking tray. Fill the tray with boiling water until it reaches halfway up the sides of the ramekins (water bath).
5. Strain the custard mixture through a fine mesh strainer, then pour it evenly into the ramekins.
6. Bake in a preheated oven at 160°C (320°F) for 30–40 minutes, or until the custard is set but still slightly jiggly in the center.
7. Remove from the oven and let them cool to room temperature. Then refrigerate for at least 2 hours or until fully chilled.
8. For the caramel topping, heat 125g sugar with 5 tablespoons of water in a saucepan over medium heat until it turns golden. Immediately pour a thin layer over each custard.
9. Let the caramel set completely, then serve chilled.

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Notes

• You can also use a kitchen torch to caramelize sugar on top of the custard just before serving instead of making caramel separately.
• Ensure the cream is not too hot when mixing with eggs to prevent curdling.