The Best Crème Brûlée Recipe (with Milk!)
This recipe delivers a perfectly smooth and creamy crème brûlée, with that irresistible crackly top. Using milk in addition to cream creates a subtly lighter texture without compromising the richness we all crave. Let's dive into the details!
Ingredients You'll Need:
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup granulated sugar
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 6 large egg yolks
- Pinch of salt
- Demerara sugar, for brûléeing
Equipment:
- 6 (6-ounce) ramekins
- Medium saucepan
- Whisk
- 9x13 inch baking dish
- Kitchen torch (or broiler)
Instructions:
Step 1: Infuse the Cream and Milk
This step is crucial for a truly flavorful crème brûlée. In a medium saucepan, combine the heavy cream, whole milk, ¾ cup granulated sugar, and vanilla bean (or extract). Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just simmering. Do not boil. Remove from heat and let it steep for at least 30 minutes to allow the flavors to fully meld. This infusion process will elevate the overall taste of your crème brûlée.
Step 2: Temper the Egg Yolks
In a separate bowl, whisk the egg yolks and salt until pale and slightly thickened. Slowly drizzle about ½ cup of the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. This process gradually raises the temperature of the eggs, preventing them from curdling when added to the hot cream. Once the yolks are slightly warmed, pour the yolk mixture into the remaining cream mixture, whisking gently to combine.
Step 3: Bake the Crème Brûlée
Preheat your oven to 325°F (160°C). Pour the custard mixture evenly into the ramekins. Place the ramekins in a 9x13 inch baking dish. Carefully pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a bain-marie, ensuring even baking and preventing cracks).
Bake for 45-55 minutes, or until the custards are just set around the edges but still slightly jiggly in the center. Do not overbake! Remove the ramekins from the water bath and let them cool completely at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow the custards to fully set.
Step 4: Brûlée the Top
Just before serving, sprinkle a thin layer of Demerara sugar over the surface of each custard. Using a kitchen torch, carefully caramelize the sugar until it forms a deep golden brown, crackly crust. If you don't have a torch, you can broil the custards for 1-2 minutes, watching closely to prevent burning.
Tips for Success:
- Use high-quality ingredients: The better the ingredients, the better the crème brûlée will taste.
- Don't overbake: Overbaking will result in dry, rubbery custards.
- Chill thoroughly: Proper chilling is essential for a smooth, creamy texture.
- Experiment with flavors: Add a pinch of cinnamon, cardamom, or other spices to the custard for a unique twist.
- Practice makes perfect: Don't be discouraged if your first attempt isn't perfect. With a little practice, you'll be making delicious crème brûlée like a pro.
This recipe guarantees a delicious and impressive dessert. Enjoy the process and the incredible results! Remember to share your culinary creations and tag us! Happy baking!
