This creamy and rich classic crème brûlée features a smooth vanilla custard base topped with a crisp caramelized sugar crust, perfect for an elegant dessert.
Ingredients extracted via AI
6 egg yolks100 g sugar7 g vanilla extract500 g heavy cream15 g sugar
Procedure generated via AI
Whisk 6 egg yolks with 100 g sugar and 1 1/2 teaspoons (7 g) vanilla extract until the mixture is thick and creamy.
Heat 500 g heavy cream (35% fat) until bubbles start to form around the edges.
Gradually add the warm cream to the egg yolk mixture, stirring constantly.
Pour the mixture evenly into 4 ramekins (about 220 g each).
Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
Bake at 150 °C (300 °F) for 30 to 35 minutes.
Allow to cool, then refrigerate for at least 2 hours or preferably overnight.
Sprinkle 1 tablespoon (15 g) of sugar on top of each custard, then use a kitchen torch to caramelize the sugar, forming a crispy crust.