Where it comes from
Crème brûlée, a quintessential French dessert, dates back to the 17th century and is often associated with the culinary traditions of Paris. Its irresistible combination of creamy custard topped with a crisp caramelized sugar crust has made it a favorite worldwide. Surprisingly, the dish's name translates to 'burnt cream', referring to the signature technique of torching the sugar until it forms a delicate crust.
On the Palate
How it's made
5 steps · Show ↓53 min active
How it's made
5 steps · Show ↓- 15 min
Preheat your oven to 325°F (160°C). In a saucepan, heat cream with a split vanilla bean over medium heat until it just begins to simmer, infusing the cream with vanilla's warm aroma.
- 25 min
In a bowl, whisk together egg yolks and sugar until pale and thick. Slowly pour the hot cream into the yolk mixture, whisking constantly to prevent curdling.
Watch outDon't let the egg yolks scramble — pour the hot cream gradually while whisking continuously.
- 35 min
Strain the custard into ramekins placed in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins.
- 435 min
Bake in the preheated oven until the custards are set around the edges but still slightly wobbly in the center.
- 53 min
Once cooled, sprinkle an even layer of sugar over each custard. Use a kitchen torch to caramelize the sugar until it forms a golden, glass-like crust.
