Creme Brûlée II Recipe
Category: Desserts
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole milk | 500ml |
| Egg yolks | 4 |
| Sugar | 125g |
| Vanilla bean | 2 |
| All-purpose flour | 40g |
| Sugar (for topping) | 4 tablespoons |
Instructions
-
Prepare the Egg Mixture:
In a medium-sized mixing bowl, whisk together the egg yolks and sugar. Continue mixing until the mixture becomes thick, fluffy, and pale in color. -
Add Flour:
Sift the all-purpose flour into the egg and sugar mixture, stirring well to avoid any lumps. Ensure the flour is fully incorporated. -
Infuse the Milk with Vanilla:
Use a sharp knife to slit the vanilla beans lengthwise. Place the beans and the pods in a saucepan with the whole milk. Heat the milk over medium-high heat, allowing it to come to a boil. Once the milk is boiling, remove from heat and let it cool slightly. -
Extract the Vanilla Seeds:
Open the vanilla beans and scrape out the seeds. Add the seeds to the milk and stir to combine. -
Temper the Egg Mixture:
Slowly add the warm vanilla-infused milk to the egg and flour mixture, pouring it in gradually while continuously stirring to prevent the eggs from curdling. Once the milk is fully incorporated, return the mixture to the saucepan. -
Cook the Custard:
Place the saucepan back on the heat and cook over low heat, stirring constantly until the custard begins to thicken. Be careful not to let the mixture come to a boil, as this can cause it to separate. -
Cool and Set:
Pour the thickened custard into individual serving cups. Cover each with plastic wrap, ensuring that the wrap touches the surface of the custard to prevent a skin from forming. Allow the custard to cool at room temperature, then refrigerate until set, about 2 hours. -
Caramelize the Sugar:
Once the custard has chilled, remove the plastic wrap. Sprinkle an even layer of sugar over the surface of each custard. Using a kitchen blowtorch, caramelize the sugar by holding the flame a few inches above the custard and moving it around in a circular motion until the sugar is golden and crisp. -
Serve and Enjoy:
Once the sugar has caramelized, the Creme Brûlée is ready to be served. The contrast between the rich, creamy custard and the crispy, caramelized top will surely delight your guests.
This luxurious, creamy dessert brings the timeless elegance of Crème Brûlée to your table with a smooth texture and a perfectly crisped sugary topping. Perfect for special occasions or whenever you want to indulge in a French classic!
