Crème Brûlée is a timeless dessert that brings elegance and indulgence to any dining experience. Its rich and creamy custard topped with a perfectly caramelized sugar crust offers a delightful contrast in textures. Whether you’re hosting a sophisticated dinner party or simply seeking a sweet escape, this classic French dessert will surely impress your guests.
Growing up, crème brûlée was reserved for special occasions in our family. My mother would let me assist by torching the sugar topping—an exhilarating task for a culinary-curious child. Those moments became cherished memories, fostering my love for creating memorable experiences through food.
Why You’ll Love This Recipe
Crème Brûlée is beloved for its simplicity and sophistication. The rich vanilla-infused custard provides an irresistibly smooth and velvety texture, complemented by a satisfying crack of the caramelized sugar layer. This recipe is approachable for home cooks and doesn’t require extensive experience or special equipment beyond ramekins and a kitchen torch.
Ingredients Notes
High-quality, fresh ingredients make all the difference in this recipe. Choose heavy cream with a high-fat content for a luscious custard. Vanilla beans can be replaced with pure vanilla extract if necessary, but the flavor depth of fresh beans is unmatched. Granulated sugar creates the perfect crust, while egg yolks lend the custard its creaminess.
Recipe Steps
Step 1
Preheat your oven to 325°F (160°C). Begin by pouring the cream into a saucepan and scraping the seeds from the vanilla bean into the cream. Gently heat until it just starts to simmer, then remove from heat to cool slightly.
Step 2
In a mixing bowl, whisk together the egg yolks and half of the sugar until they reach a pale yellow consistency. Gradually temper the yolks by slowly adding the warm cream mixture while continuously whisking.
Step 3
Strain the custard through a fine mesh sieve into another bowl to remove any egg solids. Divide the mixture evenly among your ramekins.
Step 4
Place the ramekins in a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
Step 5
Once cool, refrigerate the custards for at least four hours or overnight. Before serving, sprinkle the remaining sugar evenly on the custards and use a kitchen torch to melt and caramelize the sugar until golden brown.
Storage Options
Crème Brûlée is best enjoyed fresh, but it can be kept in the refrigerator for up to three days. Cover each ramekin with plastic wrap or foil to prevent foreign odors from affecting the flavor. Avoid caramelizing the sugar until just before serving to maintain the crispy crust. While freezing is not recommended due to texture changes, leftovers can be gently warmed in a water bath to maintain creaminess.
Variations & Substitutions
For a dairy-free version, substitute coconut milk for cream, adding a unique flavor twist without sacrificing creaminess. To accommodate a gluten-free diet, focus on ensuring all flavorings and toppings are gluten-free. Adding a hint of citrus peel or lavender can infuse the custard with a refreshing aroma and taste.
Serving Suggestions
Serve Crème Brûlée as a stand-alone dessert for an elegant touch to any meal, or pair it with fresh berries for added color and flavor contrast. This dessert is perfect for romantic dinners, holiday celebrations, or intimate gatherings, leaving a lasting impression on your guests.
Frequently Asked Questions
Can I use regular sugar for caramelizing instead of brown sugar? Absolutely! Regular granulated sugar is traditionally used for caramelizing the top of crème brûlée, providing a clean, crisp layer. Brown sugar can add a deeper caramel flavor, but it may not caramelize as smoothly or evenly.
Why is my custard not setting properly? If your custard is too runny, it might be due to insufficient baking time. Ensure your oven is correctly preheated and monitor the custards closely during baking. They should be set around the edges with a slight jiggle in the center when done.
What should I do if I don’t have a kitchen torch? If you can’t access a kitchen torch, you can use an oven broiler. Set the ramekins with sugared tops under the broiler, closely monitoring until the sugar caramelizes. Be cautious, as the broiler can quickly overheat, leading to a burnt top.
Crème Brûlée Recipe
Ingredients
Main Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 5 egg yolks large
- 0.5 cup granulated sugar for custard
- 0.25 cup granulated sugar for topping
Instructions
Preparation Steps
- Preheat the oven to 325°F (160°C).
- In a saucepan, warm the heavy cream and vanilla extract over medium heat until hot but not boiling.
- In a bowl, whisk together egg yolks and 0.5 cup sugar until pale and thick.
- Slowly pour the hot cream into the yolk mixture, whisking constantly.
- Strain the mixture through a fine sieve and pour into ramekins.
- Place ramekins in a baking dish and fill the dish with boiling water halfway up the sides of the ramekins.
- Bake for 35-40 minutes or until just set.
- Refrigerate for at least 2 hours. Before serving, sprinkle the remaining sugar and caramelize with a torch.
