Easiest Way to Cook Perfect Classic Crème Brûlée

Classic Crème Brûlée. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. Breaking through crème brûlée's crispy caramelized top into a thick creamy custard base is pure bliss.

The thin layer of hard caramel is one of the most. Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. This is so exquisite, your guests won't believe you made this at home! You can have Classic Crème Brûlée using 5 ingredients and 10 steps. Here is how you cook that.

Ingredients of Classic Crème Brûlée

1. You need 2 Cups (480 mL) of Heavy whipping cream (35%).
2. You need 6 Pcs of Egg yolks.
3. You need 5 Tbsp (75 g) of White sugar.
4. Prepare 1 1/2 Tsp (7.5 mL) of Vanilla extract.
5. Prepare of White sugar for caramelization.

Classic Creme Brulee - The Perfect Make-Ahead Dessert. This is the BEST Classic Creme Brulee recipe out there. Plus, you can make it up to four days ahead of time for easy entertaining! CLASSIC CREME BRÛLÉE - NO-FAIL CREME BRULEE RECIPE Nothing beats a classic dessert such as this classic creme brulee.

Classic Crème Brûlée instructions

1. In a medium sized bowl, add the white sugar (75 g) and 6 pieces of egg yolks, mix until combined..
2. Add the heavy whipping cream (480 mL) into a sauce pan. With constant stirring, bring it to simmer with medium heat, avoid boiling..
3. Strain the cream immediately as soon as it starts simmering. Set it aside to cool down for 20 minutes..
4. Preheat the oven at 165°C..
5. Then, slowly pour the cream into the egg mixture gradually and whisk them together in a bowl. Add the vanilla extract 1 1/2 tsp (7.5 mL) into the mixture and mix well..
6. Pour and sieve through the cream and egg mixture into SIX ramekins. Put them in a casserole tray, and then fill the casserole tray with boiling water at two-thirds the height of the ramekins..
7. Cover the whole casserole tray with aluminium foil, ensure it is well wrapped..
8. Place in the 165°C oven and bake for about 40 minutes. Baking time is dependent on the size and depth of your ramekins..
9. Remove from the oven and unwrap the aluminium foil. Let them cool down completely until room temperature. After that, cover the ramekins with cling film and put in the refrigerator for 3 hours..
10. Take them out from refrigerator after chilling and place white sugar on top of the creme. Caramelize the sugar by using a blow torch, forming a glass-like layer on the creme..

A creamy, rich custard-based dessert using only four ingredients. Eric Chavot's classic crème brûlée recipe will help you to achieve the perfect custard wobble and crisp caramel topping. Make the set custard base a day before serving to ensure a perfect finish. Hence the reason we enjoy crème brulee at least once a month and I'm not even kidding. Luscious creme brulee desserts are infused with the telltale little black specks of real vanilla bean.

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