Gourmet Dessert in Minutes? Mastering French Crème Brûlée

Crème Brûlée: The Golden Standard of French Desserts. 🍮🔥 Welcome back to Butter and Basil! Today, we are preparing the queen of French pastry: the Crème Brûlée. This elegant custard, with its signature burnt sugar crust, is a masterpiece of textures — silky and cold underneath, crisp and warm on top. Inspired by Julia Child's meticulous technique, I’ll show you how to get that perfect "crack" every single time. It’s simpler than it looks, but it requires patience and the right temperature. 🛒 INGREDIENTS (For 6 People): Granulated Sugar: 1.5 oz (43g) Egg Yolks: 5 Standard Cornflower or Potato Flour: 1 tsp (5ml) Heavy Cream: 3/4 pt (approx. 427.5ml), brought to a boil Vanilla Extract: 2 tsp (10ml) Brown Sugar: For the topping 👨‍🍳 PRO TIPS IN THIS VIDEO: The Tempering: How to pour boiling cream into yolks without scrambling them. The Heat Control: The custard must never exceed 170°F (77°C). The Torch: The technique for an even, glass-like caramel crust. ✨ JOIN THE FRENCH FEAST: If you want to master more French classics, please Like and Subscribe! 🔔 #CremeBrulee #FrenchDessert #JuliaChild #BakingBasics #ButterAndBasil #GourmetPastry #CustardRecipe #CaramelizedSugar #ClassicFrenchRecipes Shots with Pixel 9 Pro