This Velvety Caramel-Crusted Crème Brûlée is a classic and elegant dessert, featuring a creamy custard base with a delightful caramelized sugar topping. Treat your guests to this sophisticated finale at your next dinner party!
In a small pot, heat heavy cream over medium heat until hot but not boiling. Small bubbles will appear along the edge of the pot.
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In a large glass measuring cup or mixing bowl, whisk together egg yolks, 1/3 cup granulated sugar, vanilla extract, and a pinch of salt.
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Gradually add hot cream to the egg yolk mixture while whisking constantly to prevent curdling.
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Pour the custard mixture evenly into 4, 7-8 ounce ramekins.
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Place filled ramekins in a large baking dish and fill the baking dish with hot water until it reaches about 3/4 of the way up the sides of the ramekins, being careful not to get any water in the custard.
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Bake for 35 minutes or until the custard is set around the edges but still slightly jiggly in the center.
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Remove ramekins from baking dish and allow them to cool to room temperature.
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Refrigerate the ramekins for at least 2 hours, or up to 3 days, until chilled and set.
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When ready to serve, sprinkle each custard with 1 tablespoon granulated sugar and use a kitchen torch or broiler to caramelize the sugar until it forms a golden-brown crust.
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Serve immediately or refrigerate for a short while to serve chilled later.