Crème Brûlée is a rich, creamy French dessert with a crisp caramelized sugar topping. Cali’s Sinful Crème Brûlée takes this classic indulgence to the next level with an extra velvety texture and a hint of vanilla, making it the perfect treat for special occasions.
Origin of Crème Brûlée:
Crème Brûlée, meaning “burnt cream” in French, dates back to the 17th century and has remained a favorite among dessert lovers. The dish consists of a silky custard base topped with a thin, caramelized sugar crust, achieved by torching or broiling.
Why It’s Loved:
This dessert is adored for its luxurious contrast of textures—the smooth, creamy custard paired with the satisfying crunch of caramelized sugar. The vanilla-infused richness melts in your mouth, making every bite a sinful delight.
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Cali’s Sinful Creme Brulee
4
servings20
minutes50
minutes350
kcalIngredients
500ml heavy cream
5 large egg yolks
100g granulated sugar (plus extra for caramelizing)
1 tsp pure vanilla extract
Pinch of salt
Directions
- Preheat oven to 150°C (300°F).
- Heat heavy cream in a saucepan over medium heat until it begins to steam (do not boil).
- In a separate bowl, whisk egg yolks with sugar and salt until pale and creamy.
- Gradually add warm cream to the egg mixture, stirring constantly to avoid curdling.
- Stir in vanilla extract and strain the mixture through a fine sieve for a smooth texture.
- Pour the custard into ramekins and place them in a deep baking dish.
- Fill the baking dish with hot water until it reaches halfway up the ramekins.
- Bake for 45-50 minutes or until the custard is set but still slightly jiggly in the center.
- Remove from the water bath and let cool to room temperature before refrigerating for at least 4 hours.
- Before serving, sprinkle a thin layer of sugar on top and caramelize using a kitchen torch or broiler until golden brown.
Notes
- Torching Tip: Move the flame in circular motions to evenly caramelize the sugar without burning.
- Extra Flavor: Add a splash of liqueur like Grand Marnier or espresso for a twist.