Individual Pots of Crème Brûlée with Caramelized Sugar Tops
Indulge in the luxurious experience of homemade crème brûlée, where each spoonful offers a perfect balance of creamy vanilla custard topped with a crisp layer of caramelized sugar. This dessert is not just a treat; it's a delightful experience that elevates any occasion.
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Imagine sinking your teeth into a perfectly grilled steak, its juices bursting with flavor, paired with creamy garlic mashed potatoes and tender steamed asparagus. This meal is not just dinner; it's an experience that brings satisfaction to the senses.
This recipe is ideal for those nights when you want to impress family or friends with a gourmet meal without spending hours in the kitchen. The combination of flavors is simply delightful, and the presentation is sure to wow your guests.
Individual Pots of Crème Brûlée with Caramelized Sugar Tops
These individual pots of crème brûlée are rich and creamy, featuring a lush vanilla flavor with a hint of sweetness from the sugar topping. The contrast between the hard caramel crust and the soft custard creates a delightful textural experience that leaves you wanting more.
Ingredients
2 cups heavy cream
1 teaspoon vanilla extract
5 large egg yolks
1/2 cup granulated sugar plus extra for caramelizing
A pinch of salt
Instructions
Preheat the Oven: Preheat your oven to 325°F (160°C).
Heat the Cream: In a saucepan, heat the heavy cream and vanilla extract over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
Whisk the Yolks: In a bowl, whisk together the egg yolks, 1/2 cup of sugar, and a pinch of salt until well blended.
Combine Mixtures: Gradually pour the warm cream into the egg yolk mixture, whisking constantly to temper the eggs. Strain the mixture through a fine mesh sieve into a measuring cup.
Fill the Pots: Distribute the custard mixture evenly among ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
Bake: Bake in the preheated oven for about 30-35 minutes, or until the edges are set but the centers still jiggle slightly. Remove from the oven and let cool, then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar: Before serving, sprinkle a thin layer of granulated sugar over the top of each custard. Using a kitchen torch, carefully melt the sugar until it forms a golden, crispy crust. Alternatively, broil in the oven for 1-2 minutes, watching closely to prevent burning.
Serve: Allow the crème brûlée to sit for a minute before serving to let the sugar cool and harden. Enjoy!
Cook and Prep Times
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes plus chilling time
Servings: 4 pots
Calories: 300kcal
Fat: 25g
Protein: 4g
Carbohydrates: 20g