Are you craving a dessert that's both incredibly delicious and surprisingly easy to make? Then look no further than this classic Crème Brûlée recipe, inspired by the legendary Michel Roux. This recipe offers a delightful balance of creamy custard and crisp caramelized sugar, perfect for impressing guests or simply treating yourself to a taste of culinary elegance. Forget complicated techniques; this version makes homemade cooking accessible to everyone, even those new to the world of easy recipes and delicious dishes. Get ready to experience the joy of creating this timeless dessert in your own kitchen!
Ingredients:
- 1 cup (200ml) heavy cream
- ½ cup (100ml) whole milk
- ½ cup (100g) granulated sugar
- 4 large egg yolks
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- Pinch of salt
- Granulated sugar, for brûléeing (about 1 tablespoon per ramekin)
Instructions:
Get Started:
- Preheat your oven to 325°F (160°C). Place a baking sheet in the oven. This will create a water bath for even cooking, resulting in a perfectly smooth, creamy custard.
Make the Custard:
-
In a medium saucepan, combine the heavy cream, milk, and ½ cup of granulated sugar. Heat gently over medium heat, stirring occasionally, until the sugar dissolves completely. Don't let it boil.
-
While the cream mixture is heating, whisk together the egg yolks, vanilla bean seeds (or extract), and salt in a separate bowl until pale and slightly thickened.
-
Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent scrambling. This slow addition ensures a smooth, lump-free custard.
Bake and Chill:
-
Divide the custard evenly among six small oven-safe ramekins. Carefully place the ramekins on the preheated baking sheet in the oven.
-
Pour hot water into the baking sheet until it comes halfway up the sides of the ramekins. This creates the water bath, ensuring gentle and even baking.
-
Bake for 40-45 minutes, or until the custards are just set around the edges but still slightly wobbly in the center.
-
Carefully remove the ramekins from the water bath and let them cool completely at room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set.
Brûlée Time!
-
Just before serving, sprinkle each ramekin generously with granulated sugar, creating an even layer on top.
-
Use a kitchen torch to caramelize the sugar until it's a rich golden brown. If you don't have a kitchen torch, you can broil the ramekins in the oven for a few minutes, watching carefully to avoid burning.
Tips for Success:
- Use good quality ingredients: The flavor of this dessert relies heavily on the quality of the cream and vanilla.
- Don't overbake: Overbaking will result in a dry, rubbery custard. The center should still be slightly jiggly when you remove it from the oven.
- Be patient: Allowing the crème brûlée to chill thoroughly is crucial for achieving the perfect creamy texture.
Variations:
- Coffee Crème Brûlée: Add 2 tablespoons of instant espresso powder to the cream mixture.
- Chocolate Crème Brûlée: Melt 2 ounces of dark chocolate into the warm cream mixture.
- Lemon Crème Brûlée: Add the zest and juice of one lemon to the cream mixture.
Nutritional Information (per serving):
- Calories: Approximately 250
- Fat: 18g
- Protein: 4g
- Carbohydrates: 18g
This classic Crème Brûlée recipe is a perfect example of how simple, healthy meals can also be incredibly delicious and impressive. Enjoy this easy recipe and the compliments that are sure to follow! It’s a great addition to your collection of quick dinner ideas or special occasion desserts. Remember to share your culinary creations with us!