Crème Brûlée, which translates to "burnt cream" in French, is a dessert made from a rich custard base topped with a layer of sugar that is caramelized using a kitchen torch. The result is a satisfying contrast between the silky smooth custard and the crunchy sugar topping. While vanilla is the traditional flavoring, variations exist, making this dessert versatile and appealing to many palates.

To make a delicious Vanilla Crème Brûlée, you will need the following ingredients:

Heavy Cream: 2 cups (full-fat for the creamiest texture)
Granulated Sugar: 1/2 cup for the custard and extra for caramelizing
Egg Yolks: 5 large yolks
Salt: A pinch to enhance sweetness
Pure Vanilla Extract: 1 teaspoon (or use vanilla beans for a more intense flavor)

1. Prepare the Custard

Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.
Whisk the Egg Yolks: In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and thick.
Combine: Gradually pour the warm cream into the egg yolk mixture, whisking continuously to temper the eggs and prevent them from scrambling.

2. Bake the Crème Brûlée

Strain the Mixture: For an ultra-smooth texture, strain the custard mixture through a fine mesh sieve into another bowl.
Fill Ramekins: Divide the custard evenly among six ovenproof ramekins. Place the ramekins in a baking dish and add hot water to the dish, filling it halfway up the sides of the ramekins.
Bake: Preheat your oven to 300°F (150°C) and bake for 30-35 minutes, or until the custards are set but still slightly jiggly in the center.

3. Cool and Caramelize

Chill: Allow the ramekins to cool to room temperature, then cover and refrigerate for at least 4 hours (or overnight).
Caramelize the Sugar: Before serving, sprinkle a thin layer of sugar over the custard. Using a kitchen torch, caramelize the sugar until it forms a crispy, golden top. If you don’t have a torch, you can use the broiler in your oven, but watch closely to avoid burning.

Use Quality Ingredients: For the best flavor, opt for pure vanilla extract or even vanilla beans, which add a delightful aroma and visual appeal with their specks.
Temperature Matters: Ensure your cream and eggs are at room temperature before starting, as this helps achieve a smoother custard.
Water Bath: Baking the ramekins in a water bath (bain-marie) helps regulate the temperature and prevents the custard from curdling.

Can I Make Crème Brûlée in Advance?

Absolutely! You can prepare the custard up to 48 hours in advance. Just wait to caramelize the sugar topping until you're ready to serve, as it can soften in the refrigerator.

What if I Don't Have a Kitchen Torch?

If you don’t have a torch, you can caramelize the sugar under the broiler. Just keep a close eye on it, as it can burn quickly.

How Long Can I Store Crème Brûlée?

Homemade Crème Brûlée can be stored in the refrigerator for up to 3 days. However, for the best texture, it’s recommended to add the sugar topping just before serving.

Making Vanilla Crème Brûlée at home is not only achievable but also a rewarding experience that results in a restaurant-quality dessert. With the right ingredients, particularly high-quality vanilla extract, and a few simple steps, you can impress your family and friends with this elegant treat. So grab your ramekins and kitchen torch, and indulge in the creamy, dreamy world of Crème Brûlée! Enjoy your culinary adventure!

FAQs about Vanilla Crème Brûlée