Toffee Crème Brûlée
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Rich toffee and creamy custard come together in a caramelized delight.
Ella x
Ingredients
- 400 mlheavy cream
- 800 ggranulated sugar
- 200 gbrown sugar
- 6large egg yolks
- 120 gunsalted butter
- 400 gtoffee bits
- 6 gsalt
- 2 mLpure vanilla extract
- 2 gbaking soda
- 1tart pan(for baking)
Detail level
Instructions
- 1
Preheat the oven to 300°F (150°C).
Tip: Use a convection setting for even browning.
- 2
Combine cream, granulated sugar, brown sugar, and salt in a saucepan. Heat over medium heat, stirring occasionally, until the sugar dissolves.
Tip: Don't let the mixture boil.
- 3
Bring the mixture to a simmer and cook for 5 minutes, or until it thickens slightly.
Tip: Use a candy thermometer for precise temperature control.
- 4
In a separate bowl, whisk together egg yolks and vanilla extract.
Tip: Temper the eggs by slowly pouring the warm cream mixture into the eggs.
- 5
Add the unsalted butter to the egg yolk mixture and whisk until smooth.
Tip: Be patient and keep whisking until the mixture is emulsified.
- 6
Pour the mixture into 6 ramekins or small baking dishes.
Tip: Fill each ramekin about 3/4 of the way full.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Don't overbake, as this can cause the crème brûlée to become too firm.
- 8
Remove the ramekins from the oven and let them cool to room temperature.
Tip: Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
- 9
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin.
Tip: Caramelize the sugar by using a kitchen torch or placing the ramekins under the broiler for 1-2 minutes.
- 10
Serve the toffee crème brûlée chilled, with the caramelized sugar on top.
Tip: This dessert is best enjoyed within a day or two of making.
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