You can’t beat a classic Crème Brûlée during the summer. It’s creamy, elegant, refreshing, and the crispy caramel topping is simply divine.
Source: Home Cooking Adventure
Ingredient
Make 4 servings
6 egg yolks, room temperature
1/2 cup (100g) sugar
1 1/2 teaspoons (7g) vanilla extract
2 cups (500g) whipped cream (35% fat)
4 tablespoons (60g) sugar, to caramelize the top
1. Preheat oven to 300F (150C).
2. In a medium bowl, beat egg yolks with sugar and vanilla until thick, creamy and light golden in color.
3. Put the cream in the pan and heat until just starting to boil on the edge. Pour a little at a time into the egg yolk mixture while stirring constantly.
4. Place 4 (8oz-220g) ramekins in a larger pan. For easier pouring, transfer the mixture to a pitcher. Pour the mixture evenly over the ramekins pieces. Place on an even rack and pour hot water into the pan until the sides of the ramekins are half-soaked.
5. Bake for about 30 – 35 minutes until the cake is done and in the center.
6. Remove ramekins from hot water and let cool to room temperature. Refrigerate for at least 2 hours or overnight.
7. Before serving, sprinkle 1 tablespoon (15g) of sugar on top of each ramekin. Use a torch to melt the sugar and create a crispy crust.
8. Leave it for about 5 minutes before serving.
