Description
A step-by-step guide to making the perfect crème brûlée using Pyrex. This recipe ensures a creamy custard base with a crisp caramelized topping.
Ingredients
Scale
- 2 cups heavy cream
- 4 large egg yolks
- ½ cup granulated sugar (plus extra for topping)
- 1 teaspoon vanilla extract
- 2 cups hot water (for the water bath)
Instructions
- Preheat the oven to 325°F (163°C). Bring water to a simmer.
- Heat the heavy cream until hot but not boiling. Remove from heat.
- Whisk the egg yolks and sugar together until pale and thickened.
- Slowly pour the warm cream into the egg mixture, whisking constantly.
- Strain the custard through a fine-mesh sieve to remove lumps.
- Pour the mixture into Pyrex ramekins and place them in a baking dish.
- Create a water bath by pouring hot water into the dish halfway up the sides of the ramekins.
- Bake for 30-40 minutes until the custard is set but slightly jiggly in the center.
- Let the ramekins cool at room temperature, then refrigerate for at least 2 hours.
- Sprinkle sugar over the custard and caramelize using a kitchen torch
Notes
- Avoid placing cold Pyrex in a hot oven to prevent cracking.
- Use a kitchen torch instead of a broiler to caramelize the sugar.
- For best results, chill the crème brûlée overnight before serving.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320kcal
- Sugar: 24g
- Sodium: 45mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 210mg