Crème Brûlée - A Classic French Dessert with Rich History

Crème Brûlée is one of the most beloved and elegant desserts worldwide, with a history dating back to the French cuisine of the 1600s. The name means "burnt cream" and refers to the caramelized sugar top that gives the dessert its characteristic crunchy layer.

Originally, this delicate dessert was a favorite at the French court and has since spread globally, loved for its creamy texture and contrasting crispy top.

This dessert is perfect for impressing dinner guests, both because of its sophisticated taste and its beautiful presentation. Here is a classic recipe that gives you the perfect balance between a creamy vanilla custard and a caramelized sugar topping.

Ingredients:

• 5 dl heavy cream
• 1 vanilla bean
• 1 dl sugar
• 5 egg yolks
• 2 tablespoons raw sugar (for caramelizing)

Instructions:

Preparation:

1. Prepare the oven: Preheat the oven to 150°C (300°F).

Step 1: Preparing the Vanilla Custard

1. Cream and vanilla: Pour the cream into a saucepan. Split the vanilla bean lengthwise and scrape out the seeds. Add both seeds and pod to the cream. Heat the cream until it almost boils, then remove from heat and let it infuse for about 10 minutes.
   
   
2. Sugar and egg yolks: Whisk the egg yolks and sugar in a bowl until they become light and fluffy.

Step 2: Combine and Bake

1. Combine: Remove the vanilla pod from the cream. Slowly pour the warm cream over the egg yolk mixture, whisking constantly to avoid curdling the eggs.
   
   
2. Distribute in ramekins: Pour the mixture into small, oven-safe ramekins. Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
   
   
3. Bake: Bake in the oven for about 40–45 minutes, or until the custard has set but is still slightly wobbly in the center. Remove the ramekins from the water bath and let them cool. Then refrigerate for at least 2 hours, preferably overnight.

Step 3: Caramelizing

1. Add raw sugar: Sprinkle a thin layer of raw sugar over each portion of the chilled custard.
   
   
2. Caramelize: Use a kitchen torch to melt the sugar into a golden-brown, crunchy top. If you don't have a torch, place the ramekins under the broiler in the oven (on high heat) for a few minutes, but watch closely to avoid burning the sugar.

Serving

• Let the crème brûlée sit for a few minutes so the top hardens before serving.

Wine Pairing:

To complement the rich and creamy flavors of Crème Brûlée, a sweet dessert wine like Sauternes from Bordeaux is recommended. This wine, with its honey-like tones and balanced sweetness, harmonizes perfectly with the vanilla-scented custard and crunchy caramel. Alternatively, a classic Muscat de Beaumes-de-Venise, with its fruity and floral notes, can also be an excellent choice.