Here Is All You Need To Know About Making The Perfect Creme Brulee: Delish Dessert Recipes

With a crackling, caramelized sugar crust on top and a creamy, custard-like base, the creme brulee is a classic French dessert. It’s a sign of elegance and sophistication. It might seem intimidating to make at first, but with the right technique you can become a pro at making this dish. Just follow this detailed and delish dessert recipe and tips and tricks and you’re good to go.

Ingredients:

• 5 large egg yolks
• 150 gm granulated sugar, divided
• 720 ml heavy cream or heavy whipping cream
• 1/2 teaspoon espresso powder
• 1/4 teaspoon salt
• 1 and 1/2 teaspoons pure vanilla extract

Directions:

• First, preheat the oven to 325°F (163°C).
• In a bowl, whisk the egg yolks and the granulated sugar together. Once the sugar has dissolved, set the bowl aside.
• In a pan, add the heavy cream, espresso powder and salt and let it heat over medium heat. Once it starts to simmer, turn off the heat. Then add the vanilla extract.
• Take half the warm cream mixture and slowly whisk it into the egg yolks. Keep whisking the yolks or else they’ll scramble. Once mixed, slowly pour the yolk mixture into the remaining heavy cream mixture in the pan.
• Place your ramekins in a large baking tray. Distribute the custard mixture evenly into the ramekins until filled to the top.
• Fill the baking tray with about ½ an inch of hot water and carefully using an oven mitt, transfer the tray to the oven.
• Let it bake until the edges are set but the center is still a little jiggly. How long you bake for will depend on the height of your ramekins, but it should take between 30-35 minutes. They’re essentially done when the instant-read thermometer reads 170°F (77°C).
• Once baked, remove the tray from the oven and remove the ramekins from the tray. Let it cool on the wire rack for at least an hour. Then, cover the ramekins and place them in the fridge. Let them chill for at least four hours. They can be refrigerated for up to two days.
• For topping, sprinkle some granulated sugar on top. Then caramelize the sugar with a kitchen torch and serve immediately. The caramelized topping is best enjoyed immediately, however, it can also be stored for up to an hour before serving.

Tips, tricks and notes:

• The custard mixture can be made and stored in the fridge for up to 24 hours. You can then pull it out, let it warm to room temperature, and then bake.
• If you don't have heavy cream, you can use three cups of half-and-half as a substitute. The texture of the custard will be a bit lighter than usual, but it will work.
• The espresso powder is optional. But if you can get your hands on it, it leads to the creme brulee flavor being deeper and richer. It doesn't taste like coffee but rather just gives a sharp flavor to each bite. If you don't have espresso powder, you can also use two spoons of instant coffee powder.
• If you don't have vanilla extract, you can scrape the seeds from ½ a vanilla bean or even use one spoon of vanilla bean paste instead. Either ingredient can be whisked into the heavy cream, along with the salt and espresso powder.
• The ramekins you use are important. You want to make sure the custard cooks evenly and small ramekins ensure this level of baking. However, you can also use a larger, wider dish instead. And if you don't have ramekins, even a large ceramic or glass dish will do the trick. Keep in mind that with a broader container, the baking time will increase. For your creme brulee, just steer clear of a metal container.
• The water bath in the baking tray is important, don't skip that step. It ensures the creme brulees still have moisture and don't dry out as they bake.
• To caramelize the sugar, if you don't have a kitchen torch, use the oven broiler. Place the ramekins with granulated sugar sprinkled on top and place them on a baking sheet on the over rack, directly under the broiler. Broil on high until it has caramelized. Keep a close eye and you should know when it's done.