French Crème Brûlée

French Crème Brûlée is a classic dessert that has been enjoyed for centuries. This luxurious treat features a rich, creamy custard base topped with a thin layer of caramelized sugar that cracks satisfyingly when tapped with a spoon. The contrast of the smooth, silky custard and the crunchy, slightly bitter caramel is a match made in heaven. While it may seem intimidating to make at home, with a few simple tips and techniques, you can create a restaurant-quality Crème Brûlée in your own kitchen.

Ingredients

• 2 cups (480ml) heavy cream
• 1 vanilla bean, split and scraped (or 1 tablespoon vanilla bean paste)
• 6 large egg yolks
• 1/3 cup (67g) granulated sugar
• Pinch of salt
• 1/4 cup (50g) granulated sugar (for topping)

Instructions

1. Preheat your oven to 325°F (165°C). Place 6 (4-ounce) ramekins in a large baking dish.
2. In a medium saucepan, combine the heavy cream, scraped vanilla bean and pod (or vanilla paste). Heat over medium until it reaches a simmer. Remove from heat, cover, and let steep for 15 minutes. Remove the vanilla pod.
3. In a separate bowl, whisk together the egg yolks, 1/3 cup (67g) sugar, and salt until smooth and slightly lightened in colour.
4. Slowly pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl.
5. Divide the custard evenly between the ramekins. Place the baking dish in the oven, and carefully pour hot water into the dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30-35 minutes, until the edges are set and the centres still have a slight jiggle when gently shaken.
7. Carefully remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 4 hours or overnight until completely chilled and set.
8. When ready to serve, sprinkle a thin, even layer of the remaining 1/4 cup (50g) sugar over the top of each custard. Use a kitchen torch to caramelize the sugar until melted and deep golden brown. Alternatively, place under a preheated broiler for 1-2 minutes, watching carefully to avoid burning.
9. Let the caramelized sugar harden for a few minutes, then serve immediately, garnished with fresh berries or mint, if desired.

Top Tips for Perfect Crème Brûlée

1. Use high-quality ingredients, especially fresh eggs and heavy cream, for the best flavor and texture.
2. Always use a water bath (bain-marie) when baking the custards to ensure even cooking and a silky-smooth texture.
3. Do not skip the tempering step when adding the hot cream to the egg yolks. This prevents the eggs from scrambling.
4. Strain the custard mixture before pouring it into the ramekins to remove any lumps or bits of egg for the smoothest result.
5. When caramelizing the sugar topping, make sure to cover the entire surface evenly. Any exposed custard may curdle when heated.
6. For the most authentic vanilla flavor, use a fresh vanilla bean or high-quality vanilla bean paste instead of extract.
7. Chill the baked custards thoroughly before torching the sugar topping to ensure a delightful temperature contrast between the cool custard and warm, crispy caramel.

By following this recipe and keeping these top tips in mind, you’ll be able to create a stunning French Crème Brûlée that will impress your guests and satisfy your sweet tooth. Bon appétit!