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Egg Yolk Crème Brûlée
Ingredients (6 Servings)
- 1 cup granulated sugar (divided: 1/2 cup for the custard, 1/2 cup for the topping)
- 6 large egg yolks
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- Pinch of salt
Directions
- Preheat the Oven:
Preheat your oven to 325°F (160°C).
- Prepare the Custard Mixture:
In a medium bowl, whisk together the egg yolks and 1/2 cup of granulated sugar until the mixture is smooth and light in color.
Add the vanilla extract and a pinch of salt, and mix until combined.
- Heat the Cream:
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Do not let it boil.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
- Strain the Mixture:
Pour the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any bits of cooked egg.
This will ensure a smooth custard.
- Bake the Custards:
Divide the mixture evenly among 6 ramekins.
Place the ramekins in a baking dish and add hot water to the dish until it reaches halfway up the sides of the ramekins. Carefully transfer the baking dish to the oven and bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Chill the Custards:
Remove the ramekins from the water bath and let them cool to room temperature.
Cover with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Caramelize the Sugar:
Before serving, sprinkle the remaining 1/2 cup of granulated sugar evenly over the tops of the chilled custards.
Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust.
Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to avoid burning.
- Serve:
Allow the caramelized sugar to harden for a minute or two before serving.
Nutrition
- Calories: 395 kcal
- Cholesterol: 298mg
- Total Carbohydrates: 32g
- Sugars: 31g
- Protein: 4g
