Crème Brûlée
Creamy French vanilla custard baked in a water bath, topped with caramelized sugar crust. Elegant dessert.
Ingredients
- •2 cups Heavy cream
- •1 teaspoon Salt
- •1 piece Vanilla bean
- •5 pieces Egg yolks
- •0.5 teaspoon Black pepper
- •2 tablespoons Olive oil
- •0.5 cup Sugar
- •3 cloves Garlic
- •3 tbsp Brown sugar
- •3 tbsp Turbinado sugar
- •1 medium Onion
- •2 pieces Egg whites
- •1 cup Water
Instructions
- 1
Heat cream with vanilla bean until simmering
💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.
- 2
Whisk yolks and sugar until pale
💡 Ribbon stage
- 3
Temper yolk mixture with cream
💡 Slow stream
- 4
Strain into ramekins
💡 Silky texture
- 5
Bake in water bath at 325°F for 40-45 min
💡 Should still jiggle slightly
- 6
Refrigerate 4+ hours
💡 Work methodically. Attention to detail separates home cooking from restaurant quality.
- 7
Sprinkle brown sugar, torch until caramelized
💡 Serve immediately