crème brûlée

Ingredientes

• 6 large egg yolks
• 1/2 cup granulated sugar, plus extra for caramelizing
• 2 cups heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of salt
• Toppings of your choice (e.g., fresh berries, mint leaves, cocoa//matcha powder)

Preparación

1. 1

   Preheat your oven to 325°F (165°C). Place six...: Preheat your oven to 325°F (165°C). Place six ramekins in a baking dish or roasting pan, ensuring they fit comfortably without touching each other.

2. 2

   In a mixing bowl, whisk the egg yolks...: In a mixing bowl, whisk the egg yolks and sugar together until the mixture becomes pale and creamy.

3. 3

   In a saucepan over medium heat, pour the...: In a saucepan over medium heat, pour the heavy cream and add the vanilla extract and salt. Heat the mixture until it reaches a gentle simmer. Stir occasionally to prevent scorching.

4. 4

   Slowly pour the hot cream mixture into the...: Slowly pour the hot cream mixture into the egg yolks while whisking continuously. This process (i.e. tempering) ensures the eggs are gradually warmed without scrambling.

5. 5

   Once fully combined, strain the custard mixture through...: Once fully combined, strain the custard mixture through a fine-mesh sieve to remove any lumps or impurities.

6. 6

   Divide the custard evenly among the ramekins, filling...: Divide the custard evenly among the ramekins, filling them about three-quarters full.

7. 7

   Place the baking dish with the ramekins on...: Place the baking dish with the ramekins on the oven rack. Carefully pour hot water into the baking dish, filling it about halfway up the sides of the ramekins. This water bath, or bain-marie, will help ensure even cooking and a smooth texture.

8. 8

   Bake for approximately 30-35 minutes or until the...: Bake for approximately 30-35 minutes or until the custard is set around the edges but still slightly jiggly in the center. The cooking time may vary, so keep an eye on the custards as they bake.

9. 9

   Remove the baking dish from the oven and...: Remove the baking dish from the oven and carefully take out the ramekins from the water bath. Allow them to cool to room temperature.

10. 10

    Once cooled, cover each ramekin with plastic wrap...: Once cooled, cover each ramekin with plastic wrap and refrigerate for at least two hours or overnight to allow the custard to set fully.

11. 11

    Prior to serving, sprinkle a thin, even layer...: Prior to serving, sprinkle a thin, even layer of granulated sugar on top of each custard-filled ramekin.

12. 12

    Caramelize the sugar using one of the following...: Caramelize the sugar using one of the following methods:a. culinary torch: Hold the torch flame about 2-3 inches away from the sugar and move it evenly across the surface until the sugar melts and caramelizes. Be cautious and keep the torch moving to avoid burning the sugar.b. broiler: Place the ramekins on a baking sheet and position them under the broiler. Watch them closely as the sugar caramelizes quickly. Rotate the baking sheet if necessary for even browning.

13. 13

    Allow the caramelized sugar to cool and harden...: Allow the caramelized sugar to cool and harden for a few minutes before serving.

14. 14

    Optional: Just before serving, you can decorate each...: Optional: Just before serving, you can decorate each crème brûlée with your favorite toppings. Consider adding fresh berries, a sprinkle of cocoa powder, or a garnish of mint leaves. Get creative and experiment with flavors and textures!

15. 15

    Serve the crème brûlée immediately and enjoy!