Ingredients and Weight:
- Heavy cream: 2 cups (473ml)
- Milk: 1 cup (237ml)
- Vanilla bean: 1, split and scraped
- Sugar: 3/4 cup (150g), divided
- Egg yolks: 6 large
Preparation Time:
40 minutes
Cooking Time:
35-45 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven: Preheat oven to 350°F (175°C).
- Heat cream and milk: Combine heavy cream, milk, and vanilla bean in a medium saucepan and bring to almost a simmer over medium heat.
- Whisking eggs and sugar: In a large bowl, whisk together egg yolks and half of the sugar until pale and fluffy.
- Temper eggs: Gradually add the hot cream mixture to the egg mixture, whisking constantly.
- Strain and pour: Strain mixture through a fine-mesh sieve into a large bowl. Pour it into individual ramekins.
- Bake: Place ramekins in a large roasting pan and fill it halfway with hot water. Bake for 35-45 minutes, or until the custards are set but still slightly wobbly.
- Chill: Refrigerate for at least 4 hours, or overnight.
- Sprinkle sugar: Before serving, sprinkle the remaining sugar evenly over the custards.
- Caramelize: Use a kitchen torch to caramelize the sugar until golden brown.
Nutritional Information:
Per serving (approximately 1/8 of the recipe):
- Calories: 250
- Fat: 15g (9g saturated)
- Carbs: 25g (23g sugar)
- Protein: 5g
Dish Characteristics:
- Creamy and velvety custard
- Crisp and caramelized sugar topping
- Rich and decadent flavor
User Comments:
- "This crème brûlée was absolutely divine! The custard was smooth and flavorful, and the caramelized sugar was perfectly crispy."
- "I love the simplicity of this recipe. It's easy to make and always impresses my guests."
- "My family went crazy for this dessert. It's a perfect treat for any occasion."
Special Precautions and Tips:
- To prevent the custards from overcooking, watch them closely during baking. They are done when the tops are firm but still slightly wobbly.
- When caramelizing the sugar, use a torch that has a fine tip for precise control.
- Let the custards cool completely before refrigerating to prevent them from cracking.
