What is the technique for making a classic crème brûlée with a smooth custard and a shatteringly crisp sugar top?

Question

What is the technique for making a classic crème brûlée? Learn how to get a smooth custard and a shatteringly crisp sugar top.

Answer 1

To make a classic crème brûlée, bake a rich custard base in a water bath, chill thoroughly, and then sprinkle the top with sugar and caramelize it with a torch or broiler just before serving for a crisp, brittle topping.

Detailed Explanation:

Crème brûlée, meaning 'burnt cream,' is a decadent dessert featuring a smooth, creamy custard base and a hard caramel layer on top. Here's how to achieve the perfect balance:

1. Prepare the Custard Base: Start by gently heating heavy cream with vanilla bean (or vanilla extract). In a separate bowl, whisk egg yolks with sugar until pale and slightly thickened. Temper the egg yolk mixture by slowly drizzling in the warm cream while whisking constantly. This prevents the eggs from scrambling.
2. Strain and Pour: Strain the custard mixture through a fine-mesh sieve to remove any lumps or cooked egg particles, ensuring a silky smooth texture. Pour the strained custard evenly into ramekins.
3. Bake in a Water Bath: Place the ramekins in a baking dish and add hot water to the dish, reaching about halfway up the sides of the ramekins. This water bath (bain-marie) helps the custard cook gently and evenly, preventing it from curdling. Bake in a preheated oven at a low temperature (around 300°F or 150°C) for about 40-60 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
4. Chill Thoroughly: Remove the ramekins from the water bath and let them cool to room temperature. Then, cover them with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the custard to fully set and develop its flavor.
5. Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard. Use a kitchen torch to melt and caramelize the sugar, creating a hard, brittle crust. Move the torch in a sweeping motion to avoid burning the sugar. Alternatively, you can broil the custards in the oven for a few minutes, watching carefully to prevent burning.
6. Serve Immediately: Serve the crème brûlée immediately after caramelizing the sugar, as the topping will soften over time. The contrast between the cold, creamy custard and the warm, crisp sugar is what makes this dessert so delightful.

Pro Tip:

Use superfine sugar (caster sugar) for the topping. It melts more evenly and creates a smoother, more consistent caramel crust compared to granulated sugar.