The custard is baked in individual dishes in a water-bath after which it’s chilled to set, and for the crowning finish it’s sprinkled with plain sugar and melted with a hot flame to caramelize.
What is Creme Brûlée?
Crème brûlée is a French dessert that literally means “burnt cream,” as it is a custard with a hard caramelized sugar shell coating the top. The contrasting layers make it one of my favorite dessert recipes out there. It is generally made in individual dishes called “ramekins” and served chilled. And it can be made in various flavors but the classic mostly commonly found variation is vanilla. Dessert really just doesn’t get any better than this! To crack through that incredibly crisp, perfectly golden brown, candy-like shell into a decadent, silky smooth custard is supreme dessert bliss. This is proof that sometimes the simplest ingredients can create the ultimate recipes. This dramatic dessert may seem intimidating to make but it really is quite easy. Just follow this method and you can’t go wrong.
Creme Brûlée Recipe Ingredients
Heavy cream Granulated sugar Egg yolks Salt Vanilla bean Vanilla extract Hot water
See below for full recipe with amounts and print option.
How to Make Crème Brûlée Custard
How to Bake and Caramelize Creme Brûlée
Where Can I Buy a Culinary Torch?
Some recipes use the broiler to caramelize the sugar in making creme brûlée, but I prefer to use a culinary torch because it gives you more control over how evenly the sugar melts.
Can I Caramelize in the Oven Instead of with the Kitchen Torch?
If you don’t have a torch and don’t want to invest in one than you can try the broiler route. Be sure the dishes you are using are broiler proof. Once they’re chilled – set the oven rack about 5 – 6 inches away from the broiler. Place the custards on a rimmed baking sheet, cover custards with the sugar and broil for about 5 minutes until sugar caramelizes – keep a close eye on them though as they can burn quickly.
Helpful Tips for Creme Brûlée
These are best served within a few hours of caramelizing the sugar. The custards can be made a day or two in advance but wait to add the sugar and caramelize until ready to serve. It softens upon resting in the fridge. Be careful not to over-bake the custards or the texture won’t be quite as smooth. On the other hand be mindful they aren’t under-baked or the custard will be runny. They should just barely jiggle in the center to test for doneness. Plan ahead with this dessert. Then need plenty of time to chill to set completely. If you’d like creme brûlée even richer you can use 10 egg yolks in this recipe (rather than 8).
More Tempting Dessert Recipes to Try
Chocolate Pudding Crème Brûlée Cheesecake Bars Crème Brûlée Cupcakes Flan Salted Caramel Pots de Creme
