Classic Crème Brûlée
A timeless French dessert featuring a rich custard base and a perfectly caramelized sugar crust, creating a delightful contrast in textures and flavors.
Ingredients
Custard Base
- 150 g high-quality vanilla ice cream, softened and melted Use high-quality for best results.
- 2 large egg yolks
For Topping
- 3 tablespoons white sugar 1½ tablespoons for each ramekin.
Instructions
Preparation
- Heat the oven to 180°C (160°C fan) / 350°F.
- Melt the vanilla ice cream in a microwave-safe bowl for about 40-50 seconds, then let it cool for around 10 minutes.
- Whisk the egg yolks into the cooled melted ice cream until the mixture is smooth and fully blended.
- Divide the mixture between 2 ramekins.
Baking
- Set the ramekins inside a baking dish and carefully pour in hot water until it comes about halfway up the sides.
- Bake for about 45 minutes, until the custards are mostly set with a slight wobble in the center.
- Lift the ramekins out of the water bath, let them cool, then refrigerate for at least 3 hours.
Caramelizing
- Before serving, take the ramekins out of the fridge and leave them for about 30 minutes to lose some of the chill.
- Scatter 1½ tablespoons of sugar over each top.
- Caramelize the sugar with a kitchen torch, or use a broiler while watching closely to prevent burning.
- Leave for 5 minutes so the top becomes crisp, then serve.
Notes
Store leftover crème brûlée in the refrigerator without the caramelized sugar on top. Cover with plastic wrap to avoid odor absorption in the fridge. When ready to serve again, bring to room temperature before caramelizing the sugar layer.