Crème brûlée (Caramel Custard
Combine the egg yolk and sugar mixture with hot fresh cream and cook until thickened. After cooling, sprinkle with sugar and bake under high heat until the surface forms a caramelized crust.
Ingredients
Heavy cream (liquid whipping cream)
75 cl
Milk
1 cup
Eggs (yolks only)
5
Granulated sugar (80 g for the custard, the rest for the caramel)
150 g
Lemon zest (grated)
As needed
Instructions
1
Heat the cream
Whisk the heavy cream with the milk using a hand whisk. Heat over low heat until it comes to a boil, boil for a few seconds, then remove from the heat and let cool slightly.
2
Whisk the egg yolks
In a bowl, whisk the egg yolks (discard the whites) with 80 g of granulated sugar until pale and fluffy.
3
Combine
Gradually pour the still-warm cream into the yolk mixture in small additions, stirring gently as you pour.
4
Cook
Return the mixture to the pan and reheat (do not let it boil), stirring constantly, until the cream coats the back of a wooden spoon.
5
Cool
Pour the cream into serving dishes, letting the cream clinging to the wooden spoon flow into the dishes. Cool completely.
6
Sugar and caramelize
Sprinkle the grated lemon zest over the surface of the cream, then dust evenly with a layer of granulated sugar. Preheat the broiler (grill); once the heating element glows red, place the dishes near the top until the sugar caramelizes. Turn the dishes so the caramel forms an even crust. Cool.
7
Serve
Just before serving, crack the caramel crust to reveal the cream topped with shards of caramel.
