Crème brûlée: Delicious dessert with crispy crust by Matthew Ryle

Ingredients

To make this creamy dessert with a caramelized top, you'll need the following ingredients:

• Cream (33% fat content) - 750 ml
• Vanilla - 1 pod (or 1 tsp of vanilla sugar)
• Eggs - 4
• Powdered sugar - 30 g
• Cane sugar - 1.5-2 tbsp

Directions

Crack the eggs into a bowl, separating the whites, typically not used for making crème brûlée. Add the sugar and whisk the ingredients thoroughly until the sugar dissolves and the mixture is smooth.

For a creamy consistency, it's recommended to use high-fat cream. Pour the cream into a saucepan and add the vanilla. If using a fresh vanilla pod, scrape the extract from the inside.

Bring the creamy mixture to a boil. Once it starts boiling, remove the cream from the heat and let it steep for 15-20 minutes. Gradually pour the hot cream into the egg mixture in several portions, stirring until smooth.

It's advisable to strain the prepared crème brûlée mixture through a sieve into a baking dish or several smaller ramekins. Ceramic ones are preferred as they retain heat longer.

Place the crème brûlée dishes into a larger baking dish, filling the larger dish with boiling water.

Bake the dessert for 30-40 minutes at 130°C (266°F) or until the custard is almost set—resembling jelly, being elastic but not runny.

Leave the baked crème brûlée in the refrigerator overnight to set. Afterward, sprinkle cane sugar on top and create the signature crust using one of two methods.

The sugar can be caramelized with a blowtorch by directing a small flame at the dessert's surface or placing the crème brûlée under a hot grill for 3-4 minutes.

Allow it to cool afterward, and enjoy. Optionally, you can garnish the creamy dessert with berries.