Klassieke crème brûlée

• 375 g heavy cream — custard base
• 375 g milk — custard base
• For coconut flavor: replace 200 g milk with coconut milk — custard base
• 210 g egg yolks — custard base
• 120 g white sugar — custard base
• Vanilla bean (extract, or powder) — flavor options (optional)
• Cinnamon stick — flavor options (optional)
• White sugar — topping
• Brown sugar (optional, for deeper caramel flavor) — topping

Bereiding

1. 1
   Stap 1.1. Preheat the Oven: Preheat oven to 120–140 °C (low heat ensures a smooth custard).
2. 2
   Stap 2.2. Prepare the Egg Mixture: In a mixing bowl, lightly beat together:
3. 3
   Stap 3.Egg yolks
4. 4
   Stap 4.Sugar
5. 5
   Stap 5.Mix gently — do not overwhisk.
6. 6
   Stap 6.3. Heat the Cream & Milk: Combine cream and milk in a saucepan.
7. 7
   Stap 7.Heat on low, stirring occasionally, until it just begins to simmer.
8. 8
   Stap 8.Remove from heat immediately.
9. 9
   Stap 9.Add vanilla, cinnamon, or other flavorings and allow to infuse briefly.
10. 10
    Stap 10.4. Combine Mixtures: Slowly pour the warm cream mixture into the egg mixture while stirring continuously until fully combined.
11. 11
    Stap 11.5. Thicken the Custard: Transfer mixture to a double boiler.
12. 12
    Stap 12.Stir over simmering water until it lightly coats the back of a spoon (about 3 minutes).
13. 13
    Stap 13.Remove from heat immediately.
14. 14
    Stap 14.6. Bake: Pour custard into ramekins or shallow heatproof dishes.
15. 15
    Stap 15.Place in the oven and bake for 40–50 minutes, until just set.
16. 16
    Stap 16.Remove and cool to room temperature.
17. 17
    Stap 17.Refrigerate for at least 1 hour or overnight.
18. 18
    Stap 18.7. Caramelize the Sugar Topping: Preheat oven to broil (grill).
19. 19
    Stap 19.Mix white and brown sugar.
20. 20
    Stap 20.Sift a thin, even layer over each custard.
21. 21
    Stap 21.Broil until sugar melts and caramelizes (about 2 minutes).
22. 22
    Stap 22.Watch closely to prevent burning.
23. 23
    Stap 23.A kitchen torch may also be used.
24. 24
    Stap 24.8. Final Set: Allow caramelized tops to cool, then refrigerate briefly until custard is firm again.