Lita Eats

Crème brûlée is a timeless crowd-pleaser that never fails to impress. This dessert has become a staple at every gathering and potluck I attend, and for excellent reason. Its creamy, custard-like interior paired with a perfectly caramelised sugar topping creates a delightful contrast that’s both rich and satisfying. Whether it’s a special occasion or just a casual get-together, crème brûlée is always the highlight of the dessert table. I’ve made this recipe countless times, and it never disappoints—everyone raves about it and leaves with a satisfied smile. It’s the perfect way to end any meal on a high note!

Ingredients

• 5 egg yolks
• 80 grams fine granulated sugar
• 500 ml heavy cream
• 1 vanilla bean
• Brown sugar (for caramelizing)

Methods

1. Preheat Oven: Preheat your oven to 150°C.
2. Prepare Vanilla Cream
   • In a medium saucepan, heat the heavy cream over medium heat until it just starts to simmer.
   • Split the vanilla bean lengthwise and scrape the seeds into the cream. Add the vanilla pod to the cream as well.
   • Remove from heat and let it steep for about 15 minutes. Then, remove the vanilla pod.
3. Mix Egg Yolks and Sugar
   • In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and slightly thickened.
4. Combine Cream and Egg Mixture
   • Slowly pour the warm vanilla cream into the egg mixture, whisking constantly to prevent the eggs from scrambling.
5. Strain and Pour
   • Strain the mixture through a fine sieve to remove any curdled bits or vanilla pod remnants.
   • Pour the mixture into ramekins or custard cups.
6. Bake
   • Place the ramekins in a baking dish. Fill the dish with hot water to come halfway up the sides of the ramekins.
   • Bake in the preheated oven for about 35-40 minutes, or until the custard is set but still slightly wobbly in the center.
7. Cool
   • Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
8. Caramelize Sugar
   • Just before serving, sprinkle a thin, even layer of brown sugar over each custard.
   • Use a kitchen torch to caramelize the sugar until it is golden and crispy. Alternatively, you can place the ramekins under a broiler for a few minutes, but watch closely to avoid burning.
9. Serve
   • Allow the caramelized sugar to cool and harden before serving.

Enjoy your delicious crème brûlée!