Creme brulée II

Name: Creme brulée II
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Whole milk 2 cups; Egg yolks 4; Sugar 0.625 cup; Vanilla bean 1/2; Type 00 flour &frac13; cup; Sugar 4 spoonfuls

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Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 10 min
Serving: 4
Cost: Low
Note + the cooling time

PRESENTATION

Golden and silky smooth, creme brulee is the kind of crowd-pleasing dessert that always gets families gathering around the table. That famous caramelized sugar topping means every spoon cracks open to a creamy, almost custardy middle, while a satisfyingly crisp layer shatters right on top. Special dinners or birthday celebrations just feel a little more DELICIOUS with the soft, rich bite of vanilla infused custard in the mix. Most people love the look—gleaming sugar with pretty color and a nice glossy finish—so this classic creme brulee recipe makes your whole dessert table pop. Anytime you want to serve something that guests keep talking about, this reliable favorite stands out for its great flavor and simple, timeless style. Even better, the old-fashioned appeal of creme brulee blends easy elegance with rich, familiar sweetness (works as well for family Sunday dinners as for special date nights). Home cooks appreciate this for the cozy, sweet texture that everyone goes back for...no need for any fancy expertise—just real, honest flavor that stays memorable long after dessert.

Easy entertaining gets a boost with this easy creme brulee recipe—since it looks like restaurant fare while delivering family-friendly comfort, busy families tend to come back to it again and again. Its versatile nature shows up when you put out a few ramekins and let everyone sprinkle their own sugar or add a little fresh fruit at the table. Something about the kitchen torch creme brulee moment makes even teenagers want to line up (grown-ups too), so this dessert usually brings a little excitement to the end of the meal. That combination of smooth, moist base and glassy crunch fits perfectly whether paired with coffee, served after a roast, or just as a treat with a movie night. Home bakers love the reliable results—creme brulee consistently looks pretty, tastes amazing, and makes you look like you put in EXTRA effort. For families who want a dessert that adapts to different occasions, fits all ages, and always turns out really good, a nice ramekin of creme brulee is definitely a practical choice. Pretty much the ultimate anytime treat for anyone who craves a little elegance without the usual hassle.

INGREDIENTS

Ingredients for the Custard: Whole milk 2 cups (500 ml); Egg yolks 4; Sugar 0.625 cup (125 g); Vanilla bean - 1/2; Type 00 flour ⅓ cup (40 g)

Ingredients for Sprinkling: Sugar 4 spoonfuls

Preparation

How to prepare Creme brulée II

Combine the egg yolks and sugar in a bowl. Mix well until you obtain a fluffy and frothy cream, then sift the flour and add it to the cream, mixing well to avoid the formation of lumps.

With the help of a knife, make a lengthwise incision on the vanilla pod.
Boil the milk with the vanilla; when the milk reaches a boil, turn off the heat and let it cool. Open the vanilla pod and extract the seeds; mix them with the milk, which you will gradually add to the egg, sugar, and flour cream, stirring continuously.

Return the cream to low heat and stir until it begins to thicken, then fill individual cups with the cream and cover them with plastic wrap; to prevent a crust from forming on the surface, the wrap should touch the cream.

Let it rest in the fridge until serving time, then remove the plastic wrap, sprinkle the surface with sugar, and caramelize it with a gas torch until the sugar becomes golden and crunchy.

Tip

For adults only: try giving the crème brûlée a delicious aroma by adding a tablespoon of rum after thickening.
If you don't have a gas torch, you can caramelize the sugar under the grill; in this case, use cups suitable for oven cooking and be careful as caramelization happens very quickly.

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Creme brulée II

PRESENTATION

INGREDIENTS

How to prepare Creme brulée II

Tip

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