Vanilla Creme Brulee Recipe - Gluten Free and Celiac Friendly
Dive into the elegance of Vanilla Creme Brulee, where silky, vanilla-infused custard meets a perfectly caramelized sugar crust that cracks with the slightest touch. Each spoonful is a creamy, golden delight, balancing rich sweetness with a satisfying crunch. Pure indulgence in every bite.
Here are the best tips for making the perfect Vanilla Creme Brulee
Use Fresh ingredients: Opt for fresh cream, high-quality vanilla beans/ or extract, and large, fresh eggs for the richest flavor and smoothest texture.
Temper the Eggs: When adding the hot cream to egg yolks, do its slowly while whisking constantly to avoid scrambling the eggs.
Strain the Custard: Pour the custard through a fine mesh sieve to remove any lumps, ensuring a silky-smooth texture.
Low and Slow Baking: Bake in a water bath (bain-marie) at a low temperature to prevent the custard from curdling or cracking.
Caramelize Just Before Serving: Sprinkle a thin, even layer of sugar and use a kitchen torch to caramelize it. This creates a crisp topping without warming the custard.
Let it Chill: Allow the custard to cool completely before in the refrigerator before adding the sugar topping. This helps set the custard perfectly.
Experiment with Sugar: Use superfine sugar for an even caramelization, but brown sugar can add a deeper. molasses-like flavor if desired.
Author: Lauren Cox Prep Time: 10 Minutes
Total Time: 60 Minutes Yields: 1 Bread Loaf 9x5
Category: Dessert Bread Method: By Hand Cuisine: American
Ingredients
2 C. Heavy Whipping Cream
Pinch of Sea Salt
1 Vanilla Bean or 1 Tbs. Vanilla Extract
1/2 C. Granulated White Sugar, plus extra for the topping
4 Large Egg Yolks
Lets get started!
Prep Oven and Ramekins. Heat Oven to 325 degrees. Place 4 (6-ounce) ramekins side by side in a large baking dish or casserole pan. Place a kettle of water on the stove to boil ( Or like me I use an electric kettle)
Heat the Cream: Add the cream and salt to a small saucepan. Scrape the seeds from a vanilla bean into the cream and briefly whisk to combine ( Or use vanilla extract) Heat over low heat until the cream is hot but not simmering. Then remove from heat
Whisk the Sugar and Egg Yolks: While the cream mixture is heating up, combine the sugar and egg yolks in a separate medium mixing bowl. Whisk by hand for 30 seconds to combine.
Temper the Eggs: While whisking the egg mixture with one hand, use your other hand to slowly add in 1/2 cup of the cream mixture. Repeat with an additional 1/2 cup while whisking. Then pour in the remaining cream and whisk to combine.
Strain: Strain the entire mixture through a fine mesh sieve into a clean bowl to catch and discard any clumps that might have accidently scrambled.
Fill the Ramekins: Pour the mixture evenly into the ramekins so that they nearly full. Pour the hot water from the kettle into the baking dish around the ramekins (avoid pouring water into the ramekins) until the water reaches halfway up the ramekins.
Bake: Very carefully transfer the baking dish to the oven. Bake for 30 to 40 minutes or until the custard is still slightly jiggly but the centers are barely set. If you want to double check you got it right, the centers should read 165 degrees in the center.
Cool: Remove the oven (Carefully! The water will be very hot) Then carefully remove the ramekins and transfer them to a heat proof surface. Once room temp, transfer to the fridge for at least 4 hours before serving.
Brulee: Once the custard is chilled. Remove the ramekins from the fridge and add a light even layer of sugar to the top and use a kitchen torch to caramelize the sugar. Hold the torch at least 2-3 inches away from the top of the custard and very slowly move the flame across the surface until it is a deep amber color and bubbly. Let the custard rest for at least one minute before serving.
Serving: Serve immediately, top with berries or preferred toppings if desired.
If you tried this recipe please share your results and pictures down below! I would love to know how it turned out.
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