Crème Brûlée

Prep Time: 20 minutes
Cook Time: 40 minutes
Chill Time: 2 hours
Total Time: Approximately 3 hours

Ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Extra granulated sugar for caramelizing

Instructions:

1. Preheat your oven to 300°F (150°C). Place six 4-ounce ramekins in a baking dish or roasting pan.
2. In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until it reaches a simmer, then remove from heat.
3. In a separate bowl, whisk together the egg yolks, granulated sugar, vanilla extract, and a pinch of salt until the mixture is smooth and pale yellow.
4. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to avoid curdling the eggs.
5. Strain the custard through a fine-mesh sieve into a pouring jug or bowl to ensure a smooth texture.
6. Evenly divide the custard among the ramekins in the baking dish.
7. Pour hot water into the baking dish, around the ramekins, to create a water bath (bain-marie) that comes about halfway up the sides of the ramekins.
8. Carefully transfer the baking dish to the preheated oven and bake for 35-40 minutes, or until the custards are set around the edges but slightly jiggly in the center.
9. Remove the ramekins from the water bath and let them cool to room temperature.
10. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours to chill and set the custard.
11. When ready to serve, sprinkle an even layer of granulated sugar over the top of each custard.
12. Use a kitchen torch to caramelize the sugar, moving the flame in a circular motion until the sugar bubbles and turns a golden brown color.
13. Let the sugar cool and harden for a minute or two before serving.
14. Enjoy the delightful contrast of creamy custard and crisp caramelized sugar in this classic French dessert!

History:

Crème Brûlée, also known as "burnt cream" in French, is a famous French dessert with origins dating back to the late 17th century.

Its modern version is credited to François Massialot, a French chef who served it at the court of Louis XIV.

The custard base and caramelized sugar topping create a beautiful and delicious dessert loved by many around the world.

Crème Brûlée is commonly served in French restaurants and is a favorite among dessert enthusiasts for its rich and luxurious flavors.

Interesting Facts:

- Traditionally, Crème Brûlée is made with vanilla flavoring, but variations with other flavors, such as chocolate, coffee, or fruit, are also popular.

- The crisp caramelized sugar on top is achieved using a kitchen torch or a salamander (a specialized kitchen tool for browning the sugar).

- The dessert's appeal lies in the contrast between the cold, creamy custard and the warm, crunchy sugar topping.

- Crème Brûlée is a versatile dessert that can be prepared in advance and impressively served at dinner parties and special occasions.

Note: If you don't have a kitchen torch, you can place the custards under the broiler for a few minutes to caramelize the sugar, but be careful not to overcook the custard.