CRÈME BRÛLÉE
CRÈME BRÛLÉE
CRÈME BRÛLÉE
Makes 5 (5-ounce) Ramekins
Ingredients
1¼ cups heavy cream
4 egg yolks
¼ cup sugar
1 tsp vanilla
Pinch salt
Topping:
1 tsp sugar per ramekin
Supplies: 5 ramekins • Baking pan • Whisk • Bowl • Saucepan • Hot water
Instructions
Preheat oven to 325°F. Place ramekins in baking pan. Heat water for water bath.
Heat cream until steaming with tiny bubbles around edges. Do NOT boil.
Whisk yolks, sugar, and salt until smooth and pale yellow.
Slowly whisk about half the warm cream into yolks. Slowly whisk in remaining cream and vanilla.
Let sit 1–2 minutes. Skim foam if needed. Optional: strain.
Divide among 5 ramekins, filling each about ¾ full.
Place pan on oven rack. Carefully add hot water until halfway up ramekins.
Bake 30–40 minutes. Begin checking at 30 minutes.
Done When:
• Edges are set
• Center jiggles like Jell-O
• Center does NOT slosh like liquid
Remove from water bath. Cool 20–30 minutes. Refrigerate at least 2 hours.
Sprinkle 1 tsp sugar over each ramekin. Torch until deep golden brown and glassy.
Success Check: • Smooth • Silky • Creamy • Not watery • Not scrambled sugar cracks when tapped with a spoon
CRÈME BRÛLÉE FLAVOR VARIATIONS:
Choose ONE per batch.
Classic Vanilla
1 tsp vanilla
French Vanilla
1½ tsp vanilla
Almond Vanilla
½ tsp almond extract
½ tsp vanilla
Orange Cream
1 tsp orange extract
Orange Vanilla
½ tsp orange extract
½ tsp vanilla
Lemon
1 tsp lemon extract
Raspberry
1 tsp raspberry extract
Strawberry
1 tsp strawberry extract
Coconut
1 tsp coconut extract
Maple
1 tsp maple extract
Chocolate
2 Tbsp cocoa powder
(Whisk into warm cream.)
Chocolate Orange
2 Tbsp cocoa powder
½ tsp orange extract
Coffee
1 tsp espresso powder
(Dissolve in warm cream.)
Cinnamon Vanilla
1 tsp vanilla
½ tsp cinnamon
(Whisk cinnamon into warm cream.)
