This French classic is a beloved favorite. This classic French Crème Brûlée is the perfect canvas for all your culinary experimentations. You can infuse the custard with citrus zests, spices, or even a hint of your favorite liqueur to elevate the flavor profile. The caramelized crust beautifully contrasts with the creaminess beneath, creating a symphony of tastes that dance across your palate. With the Tescoma Chef’s Torch in hand, you’re armed with the tool that brings this masterpiece to life. So whether you’re looking to impress dinner guests or simply treat yourself to a moment of refined luxury.
Equipment
- Tescoma Chef’s Torch
- Ramekins
Ingredients for the custard
- 2 cups heavy cream 35% fat (500 ml)
- 5 egg yolks (80 grams)
- 0.5 cup white sugar (100 grams)
- 2 teaspoons vanilla extract (or 1 vanilla pod)
- pinch of salt
Ingredients for the topping
- 6 tablespoons caster sugar
Method
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Preheat your oven to (160 °C) and set a pot with water over medium heat (for the water bath).
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Transfer the egg yolks, the sugar, the vanilla extract and the salt to a large bowl and whisk to combine.
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Heat the cream until almost boiling and slowly add it to the egg yolk mixture whisking continuously until incorporated.
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Divide the cream mixture between 6 ramekins (you don’t want them to be full), place them inside a baking pan and fill the baking pan with boiling water about 1 ¾ inches deep (this is the water bath). Bake in the middle rack of the oven for 30-35 minutes or until the surface of the cream is set and the middle is still jiggly.
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Wait until the cream is cool, cover with plastic wrap and chill in the fridge (at least 4 hours or overnight).
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Just before serving, sprinkle each ramekin with 1 tablespoon sugar and burn it with a torch. Repeat this step for a double-layer sugar crust.
Serve chilled or at room temperature.
Read more recipe here!