Description
This classic Crème Brulee recipe offers a rich and creamy vanilla custard base topped with a perfectly caramelized sugar crust. Ideal as an elegant dessert, it’s garnished with fresh raspberries and mint for added freshness and color. The custard is baked in a water bath to achieve a smooth and velvety texture, making this a timeless favorite for any occasion.
Ingredients
Custard Base
- 5 egg yolks
- 1/3 cup granulated sugar
- 2 cups cold heavy whipping cream
- 1 ½ tsp vanilla extract
Topping and Garnish
- 1/4 cup granulated sugar (for caramelizing)
- Raspberries (for decoration)
- Mint leaves (for decoration)
Instructions
- Make Base Custard - Preheat your oven to 325°F (163°C). Arrange your ramekins in a 9x13 inch baking pan to prepare for the water bath.
- Whisk Egg Yolks and Sugar - In a mixing bowl, vigorously whisk together the 5 egg yolks and 1/3 cup granulated sugar until the mixture is pale and slightly thickened.
- Heat Cream - Pour 2 cups of cold heavy whipping cream into a saucepan and gently heat over medium-low heat until it reaches a low simmer. Remove the saucepan from the heat and stir in 1 ½ teaspoons of vanilla extract to infuse the cream with aroma.
- Temper the Eggs - Slowly pour the hot cream into the egg yolk mixture while continuously whisking. This gradual mixing prevents the eggs from scrambling and creates a smooth custard base.
- Fill Ramekins - Evenly distribute the custard mixture into the prepared ramekins. Place the ramekins back into the baking pan.
- Add Water Bath - Carefully pour boiling water into the baking pan around the ramekins until the water reaches halfway up the sides of the ramekins. This technique helps cook the custard evenly.
- Bake - Gently place the baking pan with the ramekins into the preheated oven. Bake at 325°F (163°C) for about 30 to 35 minutes, or until the custard is set but still slightly jiggly in the center.
- Cool - Remove the ramekins from the water bath and allow them to cool completely at room temperature, then refrigerate for about 2 hours to fully set the custard.
- Caramelize Sugar Topping - Just before serving, sprinkle about 1/4 cup granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it forms a crispy golden-brown crust.
- Decorate and Serve - Garnish each crème brulee with fresh raspberries and mint leaves for a burst of color and freshness. Serve immediately for best texture and flavor.
Notes
- Make sure the cream is hot but not boiling to avoid scrambling the eggs during tempering.
- Use a kitchen torch for best caramelizing results; alternatively, place under a broiler but watch carefully to prevent burning.
- Cover ramekins with plastic wrap or foil if refrigerating overnight.
- Fresh vanilla beans can be used instead of vanilla extract for a more intense vanilla flavor.
- Ensure the water bath does not spill into the custard to maintain texture.
