Thursday, January 20, 2022

Simple Recipe to Make the Best Crème Brûlée

Impress your special someone with this deliciously sinful crème brûlée
Rich and velvety custard cream, 
topped with a perfectly sweet and crunchy layer of caramelized sugar

Crème Brûlée
I'm positive that crème brûlée is a favorite for many of you. It sure is one of my favorite dessert!
And what's not to like?! An elegant, rich and indulgent custard cream, topped with a warm and crunchy layer of caramelized sugar. 
And let's not forget about the satisfying pleasure of cracking the top with the little spoon when still hot, and dig in the cooler, creamy layer underneath. 
Heavenly, right?!?
Crème Brûlée

This is the perfect dessert to impress your party guests, or to woe your special someone at the end of a romantic dinner.... Valentine's Day is right around the corner people!!
Crème Brûlée
And trust me, making crème brûlée is a lot easier than it looks. 
The recipe requires only FOUR basic ingredients (cream, sugar, eggs and vanilla). 
I used vanilla extract for this recipe because it's all I had. 
But the crème brûlée turns out even better if you have vanilla beans. 
In the recipe below, simply warm up the cream with the split vanilla bean. 
And remove the bean before adding to the egg mixture. Simple as that!
It's best to use a torch to caramelize the sugar. 
BUT, if you don't have one, NO worries! 
You can turn on your oven to broil, place the ramekins on the very top and watch the magic happens. 
Just please make sure to keep an eye on it. That sugar top easily goes from melty, to golden to completely brunt in NO time. 
And you might need to move the ramekins around to have a uniform crunchiness. 
So, simply watch closely. 
Crème Brûlée
Now, let's talk about what I don't like about this recipe. The hardest part is WAITING!
Yes, waiting for the dessert to chill in the refrigerator can be pure torture. 
So, please don't ask me if you can caramelize the top and eat this right out of the oven. The answer is NO! 
You've got to wait for the custard cream to cool and set for at least a couple of hours (or overnight) before you can move to the next step. And get that sugary crackly top. 

I know, I know ... so hard! But really worth it:)


*Note: Save the egg whites!! You can always store them in the refrigerator for a day. And then bake an almond tart, almond cookies, coconut macaroons, or meringues.

Watch my 30 seconds video recipe INSTAGRAM REEL:


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