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Crème Brûlée

Recipe for Crème Brûlée makes this. A perfect golden Crème Brûlée is in a pink dish with a perfect caramalized brown top.


Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: 4 servings

Ingredients:

  • 2 cups heavy cream

  • 1/8 teaspoon fine sea salt

  • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)

  • 1/2 cup granulated white sugar, plus extra for topping

  • 4 large egg yolks

Instructions:

  1. Prep oven and ramekins: Heat oven to 325°F. Place 4 (6-ounce) ramekins side by side in a large baking dish.

  2. Heat the cream: Combine cream and salt in a saucepan. Scrape vanilla bean seeds into the cream and whisk. Heat over low heat until hot, then remove from heat.

  3. Whisk sugar and yolks: In a bowl, whisk sugar and egg yolks together.

  4. Temper the eggs: Gradually whisk hot cream into the egg yolk mixture, then pour in the remaining cream and whisk to combine.

  5. Strain: Strain the mixture through a fine-mesh sieve into a clean bowl.

  6. Fill ramekins: Pour mixture evenly into ramekins. Pour hot water into the baking dish, reaching halfway up the sides of the ramekins.

  7. Bake: Carefully transfer the baking dish to the oven. Bake for 30-40 minutes, or until slightly jiggly but set in the center.

  8. Cool: Carefully remove the baking dish from the oven. Let ramekins cool to room temperature, then refrigerate for at least 4 hours.

  9. Brûlée: Sprinkle a thin layer of sugar on top of each custard. Use a kitchen torch to caramelize the sugar until deep amber and bubbly.

  10. Serve: Serve immediately, with optional toppings.

Tips:

  • For a richer flavor, use high-quality heavy cream.

  • If you don't have a kitchen torch, you can use a broiler to caramelize the sugar.

  • Garnish with fresh berries, whipped cream, or chocolate shavings.

Unleashing the Magic: Conquering the Fear of Crème Brûlée

For years, Crème Brûlée intimidated me. The name itself whispered of culinary sophistication, of French pastry chefs and Michelin-starred restaurants. The thought of perfectly caramelizing that delicate layer of sugar seemed like a feat of culinary magic beyond my grasp.

But then, one day, I decided to embrace the challenge. I gathered my ingredients – rich cream, plump egg yolks, and a healthy dose of courage – and embarked on my Crème Brûlée adventure.

To my surprise, the process was far less daunting than I imagined. Whisking together the egg yolks and cream, infusing the mixture with the subtle sweetness of vanilla, it felt like a form of culinary alchemy.

The moment of truth arrived when I carefully placed the ramekins in the water bath and slid them into the oven. As the custards gently baked, a sense of anticipation filled the air. Would they set properly? Would the sugar caramelize to a perfect golden brown?

And then, the magic happened. The custards emerged from the oven, smooth and silky, a pale golden hue. The final step – caramelizing the sugar – was a thrilling experience. The hiss of the kitchen torch, the delicate dance of the flame, the mesmerizing transformation of the sugar from a simple sprinkle to a glistening, golden crust.

The result? Pure perfection. Each spoonful was a symphony of flavors – the creamy custard, the delicate sweetness of the caramelized sugar, the subtle warmth of the vanilla. It was a true testament to the magic of simple ingredients and the power of patience.

Making Crème Brûlée taught me a valuable lesson: don't let fear hold you back from trying new things in the kitchen. Even the most intimidating dishes can be achieved with a little practice and a whole lot of passion.

So, fellow dreamers, I encourage you to embrace the challenge. Gather your ingredients, put on some calming music, and unleash your inner pastry chef. You might be surprised at what you can achieve.

P.S. Don't forget to share your culinary creations with me on social media! I'd love to see your Crème Brûlée masterpieces. All my links are on my Contact page!

 

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