Description
Dreams Crème Brûlée is a classic French dessert featuring a rich, creamy vanilla custard base topped with a crisp, caramelized sugar crust. This recipe involves infusing cream with real vanilla bean, gently baking in a water bath for a smooth texture, and finishing with a perfectly torched golden topping.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy cream
- 1 vanilla bean
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
- Prepare Cream and Vanilla: In a medium saucepan, pour the heavy cream. Split the vanilla bean lengthwise with a sharp knife and scrape the seeds into the cream, then add both seeds and pod into the pan.
- Simmer Cream: Place the saucepan over medium heat and bring the cream to a simmer while stirring occasionally to prevent scorching.
- Steep Vanilla: Remove the cream from heat once simmering and let it steep for 10 minutes to fully infuse the vanilla flavor.
- Mix Egg Yolks and Sugars: While cream is steeping, whisk together egg yolks, granulated sugar, brown sugar, and salt in a mixing bowl until smooth and slightly pale.
- Remove Vanilla Pod: After steeping, discard the vanilla bean pod from the cream.
- Temper Eggs: Gradually whisk the hot vanilla cream into the egg yolk mixture to prevent curdling, blending fully.
- Strain Custard: Strain the custard through a fine-mesh sieve into a clean bowl to remove any solids for a silky texture.
- Fill Ramekins: Pour the custard carefully into 4 to 6 ramekins, filling nearly to the top.
- Prepare Water Bath: Place ramekins in a large, deep baking dish. Add hot water to the dish until it reaches halfway up the sides of the ramekins to ensure gentle, even cooking.
- Bake Custards: Bake in the preheated oven for 40 to 45 minutes, until custards are mostly set but still slightly jiggly in the center.
- Cool and Chill: Remove ramekins from water bath and let cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully set.
- Caramelize Sugar Topping: Before serving, sprinkle a thin, even layer of light brown sugar over each custard. Use a kitchen torch held about 2 inches above the sugar to caramelize it by moving the flame in small circular motions until golden and crisp.
- Serve: Allow the caramelized sugar to cool and harden for a few minutes before serving your luscious crème brûlée.
Notes
- Be careful when tempering the eggs to avoid scrambling; add cream gradually while whisking constantly.
- The water bath ensures slow, even cooking for a smooth custard texture without cracking.
- Use fresh vanilla beans for the best flavor; you can substitute vanilla extract but flavor will be less intense.
- When caramelizing sugar, move the torch continuously to avoid burning spots.
- Make ahead and refrigerate overnight for convenience and enhanced texture.
