What makes Crème Brûlée so special?

The contrast between the crunchy caramelized top and the smooth, creamy custard makes Crème Brûlée unique.

How do you achieve the perfect caramelized top?

Sprinkle sugar over the custard and caramelize with a torch or broiler until golden brown.

Yes, prepare the custard and refrigerate. Caramelize the sugar just before serving.

Yes, traditional Crème Brûlée contains no gluten ingredients.

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Classic crème brûlée made with simple ingredients, featuring a creamy vanilla custard and a caramelized sugar top that cracks with every bite.

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2 cups heavy cream

4 egg yolks

1/2 cup granulated sugar (plus more for topping)

1 tsp pure vanilla extract

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1. Preheat oven to 325°F (163°C).

2. In a saucepan, heat cream and vanilla until warm (do not boil).

3. Whisk egg yolks and sugar in a bowl.

4. Slowly pour warm cream into yolks, whisking constantly.

5. Strain mixture and pour into ramekins.

6. Place ramekins in a water bath and bake for 35–40 mins.

7. Cool, then chill for at least 2 hours.

8. Sprinkle sugar on top and caramelize with torch or broiler.

Use a kitchen torch for best results on the sugar top.

You can prepare the custards a day ahead and torch just before serving.

Find it online: https://alanarecipes.com/creme-brulee-perfect-dessert/