Description

Crème Brûlée, a quintessence of French dessert, is revered for its rich, creamy custard base and a contrasting top layer of hard caramel. This guide dives into the intricacies of How to make a creme brulee top ensuring that you can replicate the perfection of this dessert in your kitchen.

Ingredients

Scale

2 cups heavy cream

1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)

5 egg yolks

1/2 cup granulated sugar, plus more for the topping

Pinch of salt

Instructions

1. Preheat the Oven

Preheat your oven to 325°F (162°C).

2. Infuse the Cream

In a medium saucepan, combine the heavy cream, vanilla bean (pod and seeds), and a pinch of salt.

Heat over medium until it just begins to simmer, then remove from heat. Let it sit for 15 minutes to infuse the vanilla flavor. If using vanilla extract, you can skip the infusing step and add it directly to the cream when mixing with yolks.

3. Prepare the Egg Yolk Mixture

In a bowl, whisk together the egg yolks and 1/2 cup of sugar until well combined and slightly pale in color.

4. Combine the Cream and Yolks

Remove the vanilla bean pod from the cream if used. Slowly pour the warm cream into the egg mixture, whisking continuously to prevent the eggs from curdling.

5. Strain the Custard

Strain the mixture through a fine sieve into a clean bowl to remove any lumps and ensure a smooth custard.

6. Arrange Ramekins for Baking

Place the ramekins in a large baking dish. Carefully pour the custard into the ramekins, dividing it evenly.

7. Prepare the Water Bath

Pour hot water into the baking dish around the ramekins until it comes halfway up the sides of the ramekins.

8. Bake

Bake in the preheated oven for about 40-45 minutes, or until the custards are set but still slightly wobbly in the center.

9. Cool and Chill

Carefully remove the ramekins from the water bath and let them cool to room temperature. Once cool, refrigerate for at least 4 hours, or overnight.

10. Caramelize the Sugar Top

Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a culinary torch to melt the sugar, moving it in a circular motion until the sugar caramelizes evenly.

11. Serve

Allow the crème brûlée to sit for a minute or two until the sugar hardens into a glossy top. Serve immediately.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: SEAFOOD
Method: Torching
Cuisine: ALL

Nutrition

Serving Size: 1 ramekin
Calories: 441 cal
Sugar: 32g
Sodium: 123mg
Fat: 33g
Saturated Fat: 20g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 0g
Protein: 7g
Cholesterol: 244mg

Keywords: How to make a creme brulee top?, creating a caramelized sugar top, perfecting crème brûlée crust, creme brulee caramelizing techniques