What is the base of the crème brûlée primarily made of?

The base of crème brûlée is primarily made of heavy cream and egg yolks. This combination is essential because the heavy cream provides a rich and smooth texture, which is a defining characteristic of this dessert. The fat content in the cream contributes to the creamy mouthfeel, while the egg yolks act as a thickening agent, creating a custard-like consistency when cooked.

The process of making crème brûlée involves gently heating the cream with sugar and flavorings (like vanilla) and then incorporating the egg yolks. When baked in a water bath, the heat cooks the egg yolks and thickens the mixture, resulting in the velvety base that is topped with a layer of caramelized sugar. This method ensures a delicate and rich flavor profile that distinguishes crème brûlée from other desserts.