Face It: Crème Brûlée Is The Great Dessert Of All Time
Crème Brûlée is the epitome of elegance in the dessert world. This classic French custard combines a velvety, creamy base with a caramelized sugar crust that shatters with the tap of a spoon.
What makes crème brûlée so special:
The contrast between the silky custard and the crisp, golden topping is a textural delight, making it a perfect finale to any meal. In this post, I’ll share everything you need to know to make this timeless treat.
Nothing beats a classic, but if you’re a coffee lover, be sure to try my coffee crème brûlée next! Or try more of my deliciously simple dessert recipes, like this creamy pistachio tres leches cake or fudgy flourless chocolate cake.
Just A Few Simple Ingredients
For the custard: heavy cream, granulated sugar, a pinch of kosher salt, room temperature egg yolks, and 1 vanilla bean.
The brûléed top is made simply with granulated sugar that’s been melted with a kitchen torch.
Ingredient Substitutions
- Vanilla Bean: Swap with 2 teaspoons of pure vanilla extract or 1 teaspoon of vanilla bean paste.
- Heavy Cream: Use a combination of heavy cream and whole milk (1 cup each) for a slightly lighter custard.
Your Step-by-Step Guide to Brûlée Bliss
- Prepare the setup: Preheat oven to 300°F, place 4 ramekins in a 9×9 pan, and boil water.
- Warm the cream: Heat heavy cream, sugar, and salt in a saucepan until sugar dissolves (do not boil).
- Combine with egg yolks: Gradually whisk warm cream into 5 whisked egg yolks. Strain the mixture.
4. Add vanilla: Stir in seeds from a vanilla bean for rich flavor.
5. Bake custards: Pour mixture into ramekins, add hot water to the pan halfway up the sides, and bake for 25-35 minutes until the center jiggles slightly.
Pro tip: You want the center to wobble a little bit! The custard will firm up as it cools.
6. Cool and chill: Cool custards, cover, and refrigerate for at least 4 hours or up to 2 days.
7. Caramelize the top: Sprinkle sugar on each custard and use a torch to caramelize until golden and crisp. Serve immediately!
Ari’s Best Tips!
- Room temperature ingredients are key to prevent the eggs from curdling!
- Go slow and steady: Torch the sugar gradually for an even caramelized crust. If you don’t have a kitchen torch, a broiler works in a pinch. Just keep an eye on it — there’s a fine line between caramelized and burnt.
- Keep the custard cold: The contrast between cold custard and warm sugar topping is divine.
- Perfect portioning: Divide the custard evenly to ensure consistent baking.
- Don’t skip the water bath: It’s the secret to creamy custard without cracks, ensuring gentle and even cooking.
Make It Ahead, Keep It Fresh
- Prep it early: Make the custards up to 2 days in advance. Brûlée the top just before serving for the best crunch.
- Save for later: Leftovers can chill in the fridge for up to 2 days, though the sugar crust may soften.
- Don’t freeze this one: Freezing is not ideal as it alters the custard’s silky texture.
Serving Suggestions: Dress It Up!
There’s no meal that wouldn’t benefit from ending with crème brûlée! Garnish with fresh berries like raspberries or blueberries for a pop of color and tartness. Pair with a cup of espresso or dessert wine for an elegant finish to any meal.
Every spoonful is pure indulgence! T you, the idea of making Crème Brûlée is far more difficult than the reality. Give this easy recipe a try
If you make this easy Crème Brûlée recipe, please let us know by leaving a review and rating below!
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Classic Vanilla Bean Crème Brûlée (With Crackly Top!)
Equipment
- 4 ramekins
- 9×9 baking pan
- Kettle
- Fine mesh strainer
- Large measuring cup or bowl with spout
- Kitchen torch
Ingredients
- 2 cups (473ml) heavy cream
- ¼ cup (50g) granulated sugar, plus ¼ cup more for the topping
- Pinch of kosher salt
- 5 large egg yolks, room temperature
- 1 vanilla bean
- Hot water
Instructions
- Prepare the ramekins. Preheat an oven to 300°F with a rack in the center position. Place 4 ramekins in a 9×9 baking pan. Bring a large kettle of water to a boil.
- Warm the cream mixture. Combine 2 cups (473ml) heavy cream, ¼ cup (50g) granulated sugar, and a pinch of kosher salt in a medium saucepan, then set over medium heat. Cook, stirring occasionally, until the sugar has dissolved.
- Mix in the egg yolks. Place 5 room temperature egg yolks in a large mixing bowl, then whisk. Slowly add the warmed cream mixture a little at a time, whisking constantly, until the cream is fully incorporated into the egg yolks. Place the fine mesh strainer over a large measuring cup (or bowl with spout), then strain the cream mixture.
- Add vanilla bean. Using a sharp knife, cut the vanilla bean in half lengthwise, leaving the very top connected. Use the back of the knife to scrape out all of the seeds. Add this to the cream mixture, then stir well.
- Bake the custards. Divide the mixture evenly between the four ramekins. Pour enough hot water into the baking dish so that it reaches at least halfway up the sides of the ramekins. Carefully place in an oven and bake for 25-35 minutes, or until the custards are just set. To check if they’re done, give the baking dish a little shake – only the center of the custard should jiggle slightly. (Note: times may vary based on the depth of the ramekin used).
- Refrigerate until needed. Carefully transfer the custards to a wire rack to cool completely, about 4 hours. Cover each with plastic wrap, then refrigerate for at least a few hours, or until needed. These can be made ahead at this point up to 2 days in advance.
- Brulée the top. When ready to serve, evenly sprinkle 1 Tbsp of sugar on top of each custard, rotating the ramekin as needed to cover as much surface area as possible. Use a kitchen torch to melt the sugar, which will then bead and solidify. Continue with the blow torch until the sugar caramelizes, turns golden brown, and forms a hard crust. Serve immediately!
Notes
- Optional: serve with fresh raspberries or other berries to cut the richness of the dessert!
- If you don’t have a vanilla bean, you can substitute with 2 tsp pure vanilla extract or 1 tsp vanilla bean paste.
- Make the custards up to 2 days in advance. Brûlée the top just before serving for the best crunch.
- Leftovers can chill in the fridge for up to 2 days, though the sugar crust may soften.
- Freezing is not ideal as it alters the custard’s silky texture.
Photography by Jo Harding.
The post Classic Vanilla Bean Crème Brûlée (With Crackly Top!) appeared first on Well Seasoned Studio.