Classic Crème Brûlée
A refined French dessert featuring a smooth vanilla custard topped with a brittle layer of caramelized sugar.
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60 min
Medium
Francesa
4 servings
The story behind
Crème Brûlée is the perfect balance of temperatures and textures. As shown in the image, it is served in a white ramekin where the surface has been scorched to a deep amber hue. Breaking through the sugar crust with a spoon reveals a silky, chilled interior, creating a sensory experience that has defined French pastry for generations.
Instructions
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1Heat the cream with vanilla over low heat without letting it reach a boil.
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2In a bowl, whisk egg yolks with sugar until the mixture turns pale.
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3Slowly pour the warm cream into the yolks, stirring constantly to avoid curdling.
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4Pour into ramekins and bake in a water bath (bain-marie) at 150°C (300°F) for 40-45 minutes until set but jiggly in the center.
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5Chill for at least 4 hours. Before serving, sprinkle sugar on top and caramelize with a torch as seen in the photo.
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