Caramel Crème Brûlée
Caramel Crème Brûlée is a rich and creamy French dessert featuring a silky custard base and a crisp, caramelized sugar topping. This indulgent treat offers a perfect balance of smooth vanilla-infused custard and the delightful crunch of burnt sugar, making it a favorite in fine dining and home kitchens alike.
Equipment
- Saucepan
- Mixing Bowl
- Whisk
- Ramekins
- Fine-Mesh Sieve
- Baking Dish
- Kitchen Torch
Ingredients
For the Caramel Layer
- 1/4 cup water
- 1/2 cup granulated sugar
For the Custard
- 2 cups heavy cream
- 1 teaspoon vanilla extract or 1 vanilla bean
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons granulated sugar
For the Caramelized Topping
- 2 teaspoons granulated sugar per ramekin
Instructions
- In a saucepan, heat 1/4 cup water and 1/2 cup sugar over medium heat without stirring until it turns a deep amber color. Quickly divide the caramel among the ramekins, swirling to coat the bottom evenly.
- In another saucepan, heat 2 cups of heavy cream over medium heat until it begins to simmer. Remove from heat and stir in vanilla extract and salt. Let it sit for a few minutes to infuse.
- In a mixing bowl, whisk together 4 large egg yolks and 2 tablespoons of sugar until pale and slightly thickened.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent curdling.
- Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps, ensuring a smooth custard.
- Evenly divide the custard among the caramel-lined ramekins.
- Place the ramekins in a deep baking dish and fill it with hot water until it reaches halfway up the ramekins. Bake at 325°F (160°C) for 40-45 minutes, or until the custard is set but slightly wobbly in the center.
- Remove ramekins from the water bath and cool to room temperature. Cover and refrigerate for at least 2 hours (or overnight for the best texture).
- Before serving, sprinkle 2 teaspoons of granulated sugar evenly over each custard. Use a kitchen torch to melt the sugar until it forms a golden, crisp crust. If you don’t have a torch, place the ramekins under a broiler for 1-2 minutes, watching carefully to prevent burning.
Notes
For an even sugar crust, use superfine sugar as it caramelizes more evenly than regular sugar.
Try adding a splash of espresso, citrus zest, or a dash of liqueur (like Grand Marnier) to the custard for a unique twist.
The custard can be made up to 2 days in advance and stored in the fridge. Only caramelize the sugar topping right before serving.