Yes, you can make crème brûlée at home. Here's how to do it

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Yes, you can make crème brûlée at home. Here's how to do it
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The most satisfying part of eating crème brûlée is shattering the burnt sugar crust with a spoon.

In French, crème brûlée translates to “burnt cream”. In the simplest terms, this dessert is a silky smooth vanilla-based custard topped with a thin layer of torched caramelized sugar.

Full-fat milk and heavy cream serve as the base of the custard, which is thickened with egg yolks and cornstarch and sweetened with sugar and a generous spoonful of vanilla extract. The key to keeping this custard smooth is twofold. The first step is tempering the. You do this by slowly whisking the hot cream mixture into the yolks – kickstarting the cooking process ensures that the eggs will not curdle or overcook. Secondly, don’t step away when you are cooking the custard.

The most satisfying part of eating crème brûlée is shattering the burnt sugar crust with a spoon. You can caramelize the layer of sugar two ways. If you have a blow torch, slowly wave the flame over the granulated sugar until fragrant and well browned. Alternately, pop the filled ramekins under the broiler for a minute or two. For a slightly deeper molasses-like flavor, use brown sugar in the custard – it will also pair well with the layer of burnt sugar.

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