Classic Crème Brûlée. Trying to find an objective way to determine the creme is done. Easy Crème Brûlée Recipe that is amazingly delicious!! This Classic Crème Brûlée Recipe is a must try for any Occassion.

Heavy cream gives this classic recipe its silky, rich quality that's like no other dessert. This classic version of one of France's signature desserts is surprisingly easy to make. Easy classic crème brûlée hits the spot with a rich, thick vanilla custard and caramelized sugar topping. You can cook Classic Crème Brûlée using 5 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Classic Crème Brûlée

Prepare 2 Cups (480 mL) of Heavy whipping cream (35%).
Prepare 6 Pcs of Egg yolks.
Prepare 5 Tbsp (75 g) of White sugar.
It's 1 1/2 Tsp (7.5 mL) of Vanilla extract.
It's of White sugar for caramelization.

Add the cream to a saucepan. Split the vanilla pod in half lengthways and scrape out the seeds. Hence the reason we enjoy crème brulee at least once a month and I'm not even kidding. CLASSIC CREME BRÛLÉE - NO-FAIL CREME BRULEE RECIPE Nothing beats a classic dessert such as this classic creme brulee.

Classic Crème Brûlée step by step

In a medium sized bowl, add the white sugar (75 g) and 6 pieces of egg yolks, mix until combined..
Add the heavy whipping cream (480 mL) into a sauce pan. With constant stirring, bring it to simmer with medium heat, avoid boiling..
Strain the cream immediately as soon as it starts simmering. Set it aside to cool down for 20 minutes..
Preheat the oven at 165°C..
Then, slowly pour the cream into the egg mixture gradually and whisk them together in a bowl. Add the vanilla extract 1 1/2 tsp (7.5 mL) into the mixture and mix well..
Pour and sieve through the cream and egg mixture into SIX ramekins. Put them in a casserole tray, and then fill the casserole tray with boiling water at two-thirds the height of the ramekins..
Cover the whole casserole tray with aluminium foil, ensure it is well wrapped..
Place in the 165°C oven and bake for about 40 minutes. Baking time is dependent on the size and depth of your ramekins..
Remove from the oven and unwrap the aluminium foil. Let them cool down completely until room temperature. After that, cover the ramekins with cling film and put in the refrigerator for 3 hours..
Take them out from refrigerator after chilling and place white sugar on top of the creme. Caramelize the sugar by using a blow torch, forming a glass-like layer on the creme..

A creamy, rich custard-based dessert using only four ingredients. Créme Brulée is best made individually, but you can ring the changes by changing the depth of the dish you make it in. A classic French brulèe is made in a shallow dish, but over time the method of. Crème brûlée is a french dessert that literally means "burnt cream," as it is a custard with a hard caramelized shell coating the top. It is generally served at room temperature in individual dishes called.