Description
Dreams Creme Brulee – decadent vanilla custard topped with caramelized sugar. Indulgent, creamy, and perfect for impressing guests.
Ingredients
Scale
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise (or 2 teaspoons pure vanilla extract)
- 5 large egg yolks, room temperature
- 1/2 cup granulated sugar, plus 6 tablespoons for topping
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Prepare the Cream Preheat your oven to 325°F (165°C). Pour the heavy cream into a medium saucepan. If using a vanilla bean, slice it lengthwise and scrape the seeds into the cream, then add the pod as well. Heat the cream mixture over medium-low heat until it begins to steam and small bubbles form around the edges – about 5 minutes. Remove from heat and let it steep for 15 minutes if using a vanilla bean. If using extract instead, you’ll add it later.
- Step 2: Prepare the Egg Mixture While the cream steeps, whisk the egg yolks, sugar, and salt together in a medium bowl until the mixture lightens in color and becomes slightly thickened, about 2-3 minutes of whisking by hand. The transformation in color from deep yellow to a pale lemon shade indicates you’ve incorporated enough air.
- Step 3: Combine and Strain Remove the vanilla pod from the cream if used. If using vanilla extract, add it to the cream now. Gradually pour about 1/4 cup of the warm cream into the egg mixture while whisking constantly. Continue adding the cream slowly while whisking to prevent the eggs from curdling. Once fully combined, strain the mixture through a fine-mesh sieve into a large measuring cup or bowl with a pour spout.
- Step 4: Fill Ramekins and Prepare Water Bath Arrange six 4-ounce ramekins in a large baking dish with high sides. Divide the custard mixture evenly among the ramekins. Fill the baking dish carefully with hot water until it reaches halfway up the sides of the ramekins. Cover the entire baking dish loosely with aluminum foil, poking a few small holes to allow steam to escape.
- Step 5: Bake the Custards Carefully transfer the water bath to the preheated oven and bake until the custards are set around the edges but still slightly jiggly in the center, about 30-35 minutes. The internal temperature should reach approximately 170°F (77°C). Remove the baking dish from the oven and carefully lift out the ramekins. Cool them completely on a wire rack, then cover each with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
- Step 6: Caramelize the Sugar Topping When ready to serve, remove the custards from the refrigerator and blot any moisture from the tops with a paper towel. Sprinkle 1 tablespoon of granulated sugar evenly over each custard. Using a kitchen torch, melt the sugar by moving the flame continuously across the surface until it bubbles and turns a deep amber color. Let stand for 1-2 minutes until the sugar hardens into a crisp shell before serving your Dreams Crème Brûlée.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 ramekin (approximately 4 ounces)
- Calories: 385 kcal
- Sugar: 20g
- Sodium: 90mg
- Fat: 33g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 237mg