Creme Brulee Ii
Indulge in the timeless elegance of *Creme Brulee II*, a classic French dessert that combines rich, velvety custard with an irresistible caramelized sugar topping. This recipe features luxurious heavy cream infused with the delicate aroma of vanilla bean—or vanilla extract for a simpler touch—creating a silky-smooth base. The key to its perfection lies in the careful tempering of egg yolks and sugar, ensuring a luscious texture that melts in your mouth. Each ramekin of custard is baked gently in a water bath for a creamy consistency and then finished with the signature golden, glass-like crust achieved with a kitchen torch or broiler. Perfect for special occasions or decadent everyday indulgence, this creme brulee is a show-stopping dessert that’s deceptively easy to make and guaranteed to impress.
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Recipe Information
Ingredients
- 2 cups heavy cream
- 1 piece vanilla bean (or 2 teaspoons vanilla extract)
- 5 pieces large egg yolks
- 0.5 cup granulated sugar
- 0.25 cup granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C).
In a medium saucepan, heat the heavy cream over medium heat until it begins to steam, but do not let it boil.
If using a vanilla bean, slice it lengthwise and scrape out the seeds into the cream. Add the pod as well. If using vanilla extract, wait to add it until after the cream is heated.
Allow the cream and vanilla to steep for about 10 minutes, then remove the vanilla pod. If using vanilla extract, add it now.
In a medium mixing bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture becomes pale and thick.
Slowly, in a thin stream, add the warm cream to the yolk mixture while whisking continuously. This helps to gently temper the eggs and prevent them from scrambling.
Strain the custard mixture through a fine-mesh sieve into a clean bowl to remove any solids, ensuring a silky-smooth custard.
Divide the custard mixture evenly among 4 ramekins.
Place the ramekins in a large baking dish, then carefully add hot water to the baking dish, filling it until it reaches halfway up the sides of the ramekins.
Bake the custards in the preheated oven for 35-40 minutes, or until they are set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or up to 3 days.
When ready to serve, sprinkle about 1 tablespoon of sugar evenly over the top of each custard.
Using a kitchen torch, heat the sugar until it melts and forms a golden, crackly crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching carefully to ensure the sugar doesn’t burn.
Allow the caramelized sugar to cool for a few minutes to harden, then serve immediately and enjoy the contrast of creamy custard and crunchy topping!
Nutrition Facts
Calories |
622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 50 mg | 2% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 37.8 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 28 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
