Creme brulee is a dessert that instantly captivates from the first touch of the spoon. Under the fragile caramel crust lies a velvety, delicate custard of creme brulee, like a cloud with vanilla notes. This dessert is created for connoisseurs of sweet taste and texture, aesthetics, and sophistication.
Ingredients:
- 1 cup heavy cream (33-35%)
- 3 tablespoons white sugar
- 3 egg yolks
- ¼ teaspoon vanilla extract
- 2 tablespoons sugar for caramel crust (divided equally)
Directions:
- Preheat oven to 175°C. Place two ceramic molds in a deep baking dish or baking pan.
- In the microwave, heat the cream with 3 tbsp. l. sugar (1-2 minutes), then mix well until the sugar dissolves. Add the egg yolks and vanilla extract to the warm cream mixture. Beat with a whisk until smooth and without foam.
- Pour the mixture into the prepared ramekins. Pour hot water into the baking dish – up to half the height of the molds. This will create a water bath and prevent the cream from drying out.
- Bake for about 50 minutes. The finished cream should be slightly shaky in the center, but set around the edges. Remove the molds and let cool.
- Transfer the crème brûlée to the refrigerator for at least 2 hours to stabilize and cool the dessert. Sprinkle each portion with 1 tbsp. l. sugar and burn the surface with a kitchen torch until the sugar becomes a caramel crust – golden brown and crispy.
- Enjoy!