Ingredients for Classic White Crme Brle
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How to Make Classic White Crme Brle
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, combine the heavy cream, milk, sugar, and salt. Heat over medium heat, stirring until the sugar dissolves completely.
- In a separate bowl, whisk together the egg yolks and vanilla extract until light and frothy.
- Temper the egg yolks by slowly whisking in a small amount of the warm cream mixture. This prevents the yolks from scrambling.
- Gradually pour the tempered egg yolk mixture into the remaining cream mixture, whisking constantly.
- Strain the custard through a fine-mesh sieve into a bowl to remove any lumps.
- Divide the custard evenly among six (6-ounce) ramekins.
- Place the ramekins in a larger baking dish. Pour enough hot water into the baking dish to come halfway up the sides of the ramekins (this creates a water bath for even cooking).
- Carefully transfer the baking dish to the preheated oven.
- Bake for 50-70 minutes, or until the custards are just set around the edges but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool completely at room temperature.
- Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to set completely.
- Just before serving, sprinkle a thin layer of granulated sugar over the top of each custard.
- Using a kitchen torch, caramelize the sugar until it forms a deep golden brown, hard crust.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
134g
Fat
172g
Carbs
12g
