Ingredients and Weight:
- 1 cup heavy cream
- 1 cup milk
- 1/2 cup sugar
- 5 large egg yolks
- 2 tablespoons vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 325°F (163°C).
- In a medium saucepan, combine the heavy cream, milk, and sugar. Bring to a simmer over medium heat, stirring constantly.
- In a large bowl, whisk together the egg yolks and vanilla extract.
- Slowly add the hot cream mixture to the egg yolks, whisking constantly.
- Strain the custard through a fine-mesh sieve into a 9-inch pie plate or individual ramekins.
- Sprinkle with cinnamon, if desired.
- Place the pie plate or ramekins in a larger baking dish and fill the dish with hot water to come halfway up the sides of the custard.
- Bake for 30-45 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool the custard completely, then refrigerate for at least 4 hours before serving.
Nutritional Information:
- Calories: 250
- Fat: 15g
- Saturated Fat: 9g
- Cholesterol: 105mg
- Sodium: 70mg
- Carbohydrates: 25g
- Sugar: 20g
- Protein: 5g
Dish Characteristics:
- Rich and creamy
- Smooth and velvety texture
- Delicate vanilla flavor
- Caramelized sugar topping
User Comments:
- "This recipe is foolproof! Even I, a novice baker, was able to make perfect crème brûlées." - Sarah C.
- "The combination of cinnamon and vanilla gives this dish a warm and comforting flavor." - David B.
- "I love the crispy caramelized topping and the creamy custard filling." - Emily G.
Special Precautions and Tips:
- Do not overcook the custard, as it will become rubbery.
- If you are using individual ramekins, make sure they are oven-safe.
- Be careful when placing the pie plate or ramekins in the hot water bath, as the water can splash.
- Serve the crème brûlées chilled for the best flavor and texture.
