Creme brulee, with its crisp caramelized top and creamy custard base, is a delightful dessert hailing from the heart of France, but it has found its place in Midwestern homes across generations. There’s something indescribably satisfying about cracking that sugar crust with a spoon, revealing the rich vanilla cream beneath. For me, it brings back memories of family gatherings where we’d gather around the table and enjoy simpler times. Its elegance and simplicity make it a cherished dessert for special occasions or just to add a touch of sweetness to your day.
This baked creme brulee pairs wonderfully with a light and crisp salad, perhaps one that includes fresh pears or apples, to complement the rich and velvety texture of the custard. A side of fresh berries brightens the plate and adds a touch of tartness. For an extra indulgence, you may want to serve it alongside a cup of freshly brewed coffee, which beautifully balances the sweetness of the dessert.
Baked Creme Brulee
Servings: 6
Ingredients
2 cups heavy cream
1 vanilla bean, split and scraped (or 1 tablespoon vanilla extract)
6 large egg yolks
1/2 cup granulated sugar
A pinch of salt
1/4 cup granulated sugar (for caramelizing)
Directions
Preheat your oven to 325°F (163°C) and place a rack in the middle.
In a medium saucepan, combine the heavy cream and the vanilla bean (or vanilla extract) over medium heat. Stir gently and bring to a simmer, then remove from heat and let it steep for about 15 minutes.
In a large bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is pale and thick.
Slowly pour the warm cream into the egg mixture, whisking constantly to prevent the eggs from cooking.
Strain the mixture through a fine-mesh sieve into a large measuring cup or another bowl to remove the vanilla bean and any overcooked egg bits.
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