Golden Sugar Kiss is a rich confection that perfectly captures the spirit of extravagance and luxury. A thin, crispy layer of caramelized sugar is layered on top of a velvety, vanilla-infused custard base in this traditional French Crème Brûlée. Every bite has a pleasant texture and flavor thanks to the contrast between the crunchy, sweet caramel crust and the smooth, creamy custard. Golden Sugar Kiss is ideal for a special occasion or a classy way to end a dinner. It will captivate your taste senses and leave a long-lasting image of sophistication and elegance.
Golden Sugar Kiss
Rated 5.0 stars by 1 users
Category
French
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Calories
396
Author:
Angie M.
Golden Sugar Kiss is a rich confection that perfectly captures the spirit of extravagance and luxury. A thin, crispy layer of caramelized sugar is layered on top of a velvety, vanilla-infused custard base in this traditional French Crème Brûlée. Every bite has a pleasant texture and flavor thanks to the contrast between the crunchy, sweet caramel crust and the smooth, creamy custard. Golden Sugar Kiss is ideal for a special occasion or a classy way to end a dinner. It will captivate your taste senses and leave a long-lasting image of sophistication and elegance.
Ingredients
2 cups (500 ml) heavy cream
-
1 vanilla bean, split and seeds scraped
5 large egg yolks
-
1/2 cup (100 g) granulated sugar
-
2 tbsp (25 g) brown sugar (for caramelizing the top)
Directions
Preheat the Oven
Preheat your oven to 325°F (160°C).
Prepare the Cream
In a saucepan, pour the heavy cream. Add the vanilla bean and seeds (or vanilla extract) to the cream.
Heat the cream over medium heat until it just begins to simmer. Do not let it boil.
Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
Prepare the Egg Mixture
In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.
Combine
Gradually add the warm cream to the egg mixture, whisking constantly to avoid cooking the eggs.
Strain
Strain the mixture through a fine sieve into a large liquid measuring cup or a bowl with a spout. This removes any cooked egg bits and ensures a smooth custard.
Pour into Ramekins
Place six 6-ounce (180 ml) ramekins in a large baking dish. Divide the custard mixture evenly among the ramekins.
Water Bath
Pour hot water into the baking dish around the ramekins until it reaches halfway up the sides of the ramekins. This water bath helps to cook the custard gently and evenly.
Bake
Carefully transfer the baking dish to the preheated oven. Bake for 35-40 minutes, or until the custards are set but still slightly wobbly in the center.
Cool
Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or overnight.
Caramelize the Sugar
Just before serving, sprinkle 1-2 teaspoons of brown sugar evenly over the top of each custard.
Using a kitchen torch, caramelize the sugar until it forms a golden, crispy crust. Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching carefully to avoid burning.
Serve
Allow the caramelized sugar to cool and harden for a minute or two before serving.