⏳ Yield & Time

Yield: 1 servings

Preparation Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

🍽 Ingredients

• 1 cup Heavy cream
• 1/2 cup Whole milk
• 1/2 cup Granulated sugar
• 4 Large egg yolks
• 1 tsp Vanilla bean paste or extract
• 1/4 cup Champagne

📖 Instructions

1. In a small saucepan, gently heat the heavy cream and milk. Bring it just to a simmer. Don't let it boil; we don't want any splatters!
2. Remove from heat and add the vanilla bean paste or extract, along with the sugar. Stir until fully dissolved. Be gentle; there's no need to whip it up into a frenzy. It may take a minute but trust me this is better.
3. In a separate large bowl, whisk the egg yolks until pale and slightly thickened. Slowly drizzle the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling. This is where patience comes in handy; take your time. Slow and steady is the best approach here, just as they say in life
4. Strain the mixture through a fine-mesh sieve into a clean bowl, this makes sure you get the smoothest possible custard. If you are rushed, you can skip this step though it does make a difference.
5. Add the champagne. Gently stir to combine. Don't be too rough; you don't want to introduce too much air.
6. Pour the mixture into eight ramekins. Fill each ramekin almost to the top. I suggest about ¾ full.
7. Place the ramekins on a baking sheet. Pour hot water into the baking sheet to come halfway up the sides of the ramekins. This creates a water bath that helps prevent the crème brûlée from cracking or curdling. It also aids in gentle cooking process that prevents burning.
8. Bake in a preheated oven at 325°F (160°C) for 40-50 minutes or until the custards are set but still slightly jiggly in the center. This might seem like a long time; don't rush it!
9. Carefully remove the ramekins from the water bath and let them cool completely. Then, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the custards to set completely.
10. Once fully chilled, sprinkle a thin layer of granulated sugar over the top of each crème brûlée. Use a kitchen torch to carefully caramelize the sugar, until golden brown and hard. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, but keep a close eye on them, so they don't burn. This is also where it pays to have a kitchen torch as it gives you far better control of the process.
11. Let the caramelized sugar cool completely before serving. This way you can avoid burning your tongue!

📝 Notes

• For a richer flavor, use higher-quality ingredients. If you are using a lower-quality product, try adding more vanilla or sugar.
• Make sure your eggs are fresh; stale eggs might result in poor texture.
• Don't overbake. A slightly jiggly center is a sign of perfect crème brûlée.
• For a less intense champagne flavor, you can reduce the amount used. Alternatively, if you want a stronger flavor, you can add a tablespoon more.