A perfect combination of milk, eggs, and sugar, Crème Brûlée is a classic recipe in world pastry and a deliciously simple preparation that never goes out of style as the grand finale to an elegant dinner. Its origin is controversial, as some claim it is a burnt cream from Jewish cuisine, while others assert that Catalan nuns created the recipe to impress a bishop with a flan that, for some reason, never solidified enough. To...
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Place the egg yolks and sugar in a bowl and beat vigorously until you achieve a smooth, homogeneous cream.
Cut the vanilla pod in half and scrape out the seeds using the back of a knife. Add the seeds to the egg yolk and sugar mixture.
Add the milk and heavy cream, and mix well. Refrigerate the mixture for one hour.
After the resting time, skim off the foam from the surface and pour the mixture into individual oven-safe dishes suitable for serving.
Place all the molds in a deep baking dish lined with paper towels at the bottom to prevent them from sliding.
Bake at the lowest oven temperature, similar to the temperature used for meringues, until the mixture reaches a flan-like consistency.
Alternatively, if your oven does not have a low enough temperature, you can cook the molds in a water bath.
Remove from the oven, let cool, and refrigerate for two hours.
Before serving, sprinkle the cream with powdered sugar and caramelize it using a blowtorch or pastry iron.
Ensure the vanilla seeds are evenly distributed in the mixture for a consistent flavor.
Use a blowtorch carefully to avoid burning the sugar layer.
Refrigerating the mixture helps it set properly and enhances the flavor.
Can I use vanilla extract instead of a vanilla pod?
Yes, you can substitute the vanilla pod with vanilla extract. Use about 1 tsp of vanilla extract for this recipe.
What is the best way to caramelize the sugar layer?
Using a blowtorch is the most effective method to caramelize the sugar layer evenly. Alternatively, you can use a pastry iron.
Can I prepare Crème Brûlée in advance?
Yes, you can prepare the cream mixture and refrigerate it. Caramelize the sugar layer just before serving for the best texture.
What type of molds should I use?
Use oven-safe individual molds or ramekins that are suitable for baking and serving.
Can I use light cream instead of heavy cream?
Heavy cream is recommended for the rich texture of Crème Brûlée, but you can use light cream if desired. The consistency may vary slightly.
