Vanilla Crème Brulée

This creamy and decadent Vanilla Crème Brulée recipe is a French classic that’s sure to impress. The secret to the perfect crème brulée lies in using high-quality ingredients, especially pure vanilla extract or, better yet, a vanilla bean for an intense and aromatic flavor. With a smooth custard base and a perfectly caramelized top, it’s a dessert that delivers on both taste and texture. Here's how to make it.

1 cup heavy whipping cream
3 large egg yolks
0.25 cup sugar
2 teaspoons sugar to caramelize
0.5 vanilla bean or 1 tablespoon pure vanilla extract

Make the custard:

Preheat the oven to 325° F. Boil some water, and prepare the Bain Marie by placing the ramekins into a 4 x 6-inch baking pan. Usually, ramekins are about 1 inch high.
Split the vanilla bean in half and scrape the seeds into the cream. Boil the cream with the vanilla. Put the yolks in a bowl. When the cream is almost boiling, add the sugar and gently whisk. Pour the boiling cream on top of the yolk and sugar mixture. Gently stir, just enough to mix well. Do not over whip! Remove foam using a skimmer. Fill the ramekins using a small ladle. Pop the bubbles if any appear.

Cook in the oven:

Place the Bain Marie pan in the oven, fill the pan to the top with boiling water. Do not allow any water to fall into the ramekins. Cook for about 35 minutes or until set. Gently jiggle the ramekins to determine whether the Crème Brulée is done. The centers should wiggle just slightly.
Remove from the oven when cooked, remove from the Bain Marie, cool and refrigerate.

Finish and serve:

Crème Brulée is served in the mold. Sprinkle a teaspoon of sugar in a thin layer and, using a blowtorch, caramelize!

Hints and tips: It is important to keep the mixture in motion, as it is heated very slowly. This will allow the protein in the egg to coagulate without creating lumps. When you separate the eggs, make sure to remove all traces of the egg white. Even a few drops of white in the yolks can produce a lumpy texture instead of a smooth custard. Cook the custard in a water bath called Bain Marie

Dessert

French

Vanilla Crème Brulée

Tips for Perfect Vanilla Crème Brulée:

Use a Thermometer for Cream: To avoid curdling, heat the cream just until it reaches 180°F (82°C). This will help maintain a smooth, silky texture without overcooking.
Strain the Mixture: Always strain the custard before baking to eliminate any egg whites or cooked bits, ensuring a flawless, smooth texture.
Proper Water Bath: Fill the baking pan with hot water halfway up the sides of the ramekins. This helps regulate the cooking temperature and prevents cracking.
Avoid Overbaking: Check the crème brulée toward the end of cooking by gently shaking the ramekin. It should jiggle slightly in the center, indicating it’s perfectly set without being overbaked.
Chill Long Enough: For the best texture, chill the crème brulée for at least 3 hours, or even longer, before serving. This allows the custard to firm up properly and develop its rich flavor.
Uniform Sugar Layer: When caramelizing the sugar, ensure it’s evenly distributed on top of the custard. A thin, even layer will create a perfect crack when you break through.
Use the Right Size Ramekins: Opt for shallow ramekins to help the custard set evenly and reduce cooking time. Deeper ramekins may result in an uneven texture.
Caramelization Tip: If you don’t have a blowtorch, use the broiler. Place the ramekins under the broiler for about 2-3 minutes, watching closely to achieve a golden, crisp top.
Use Room Temperature Ingredients: For a smoother custard, use eggs and cream at room temperature. This helps prevent any curdling when mixing.
Don’t Skimp on Vanilla: For a more aromatic flavor, use the seeds from a fresh vanilla pod instead of vanilla extract. It adds a deeper, richer taste to the custard.

By following these tips, you’ll create a perfect Vanilla Crème Brulée with a smooth, creamy custard and a crisp caramelized top every time!

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