The ultimate indulgence, Creme Brulee is a French classic that never goes out of style. With its smooth, rich custard base and crispy, caramelized sugar top, this dessert is the perfect balance of creamy and crunchy.
It’s simple yet luxurious, making it ideal for a dinner party or a special treat just for yourself. The delicate flavors of vanilla and cream make it a universally adored dessert that will impress anyone who takes a bite.
For the perfect pairing, enjoy your Creme Brulee with a few pieces of rich Chocolate or a buttery, flaky Croissant. The chocolate adds a velvety depth, while the croissant’s light texture balances out the creamy custard, creating a delightful contrast in every bite.
Why You’ll Love This Creme Brulee?
- Luxuriously Smooth: The silky custard melts in your mouth with every spoonful, creating the perfect dessert experience.
- Crispy Caramelized Sugar: The crunchy, golden sugar topping is the perfect contrast to the creamy custard beneath.
Creme Brulee Recipe
A rich and velvety dessert with a creamy custard base and a perfectly caramelized sugar top, creating a delightful contrast of textures that will impress any guest.
Equipment
- Medium saucepan
- Medium bowl
- Fine-Mesh Sieve
- Large measuring cup with pouring lip
- 6 (4-oz) ramekins
- 9×13 casserole dish
- Wire Rack
- Kitchen torch
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar plus extra for caramelizing
- 1 pinch fine sea salt
- 1 tsp vanilla extract or vanilla bean paste
Instructions
- Prepare the Cream: Preheat the oven to 300ËšF. Heat heavy cream in a medium saucepan over medium heat until steaming, then add vanilla extract and remove from heat.
- Mix Egg Yolks and Sugar: In a bowl, whisk together the egg yolks, sugar, and salt until blended.
- Combine Cream and Eggs: Slowly drizzle the hot cream into the egg mixture while whisking constantly. Strain the mixture through a fine-mesh sieve into a measuring cup.
- Prepare the Ramekins: Divide the custard mixture evenly into 6 ramekins and place them in a 9×13 baking dish. Add boiling water to the dish, filling it halfway up the sides of the ramekins.
- Bake the Custard: Bake at 300ËšF for 30-35 minutes, or until the custard is nearly set with a slight wiggle in the center. Remove from water and let cool to room temperature, then refrigerate for 2 hours or up to 3 days.
- Caramelize the Top: Just before serving, sprinkle 1 1/2 to 2 teaspoons of sugar on each custard and torch the top until deeply caramelized. Serve immediately.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 388 kcal |
| Carbohydrates | 20 g |
| Fat | 33 g |
| Sugar | 17 g |
| Sodium | 38 mg |
| Protein | 4 g |
Tips that Will Help!
- Heating the Cream: When heating the heavy cream, don’t bring it to a full boil. You only want it to steam, which helps ensure a smooth texture when combined with the egg yolks.
- Egg Mixture: When whisking the egg yolks and sugar, make sure to do so vigorously until the mixture is fully blended. This helps dissolve the sugar completely and ensures a smooth custard base.
- Straining the Custard: Straining the custard mixture is essential to remove any egg solids or bits that may have cooked prematurely, leaving you with a silky smooth custard.
- Water Bath: When preparing the ramekins in the water bath, make sure the water level reaches halfway up the sides of the ramekins. This even heat ensures the custard cooks gently and uniformly, preventing curdling or overcooking.
- Baking Time: Watch the custard carefully. It should still jiggle slightly in the center when done. If it’s too set, it can be too firm; too wobbly means it needs more time.
- Caramelizing the Sugar: When you sprinkle sugar on top, make sure it’s evenly distributed. Then, torch it evenly until it forms a crisp, amber-colored top. Hold the torch about 2-3 inches above the surface for best results.
- Serving Tip: Crème brûlée is best served immediately after caramelizing the top, as the sugar will stay crunchy. If you’re not ready to serve it right away, you can refrigerate it and caramelize the sugar just before serving.
Enjoy this creamy, rich dessert with a perfectly crispy sugar top for a treat that’s both sophisticated and indulgent!
