Crème Brûlée is a classic French dessert loved by many for its rich custard base and crunchy caramelized sugar topping. This delightful treat combines simple ingredients to create a luxurious experience that is perfect for any occasion. Whether you’re hosting a dinner party or simply indulging in a sweet treat at home, Crème Brûlée is sure to impress.
Why Make This Recipe
Why should you make Crème Brûlée? First, it’s surprisingly simple! With just a few basic ingredients, you can create a dessert that tastes like it came from a fancy restaurant. The smooth custard and crispy top make for a delightful contrast. Plus, it can be made ahead of time, allowing you to enjoy it with friends and family without the last-minute rush.
How to Make Crème Brûlée
To create this delightful dessert, follow the steps below.
Ingredients:
- 2 cups pure cream (Aus) / heavy cream (US) (Note 1)
- 1 vanilla pod OR 1 tsp vanilla bean paste (Note 2)
- 5 egg yolks (Note 3 for using leftover whites)
- 1/4 cup caster sugar (superfine sugar)
- 2 tsp caster sugar (superfine sugar)
Directions:
- Vanilla bean: Split the vanilla pod down the middle and scrape the seeds out using a small knife. Place both the seeds and the empty vanilla pod into a saucepan with the cream.
- Infuse cream: Simmer the mixture uncovered over low heat for 10 minutes. Remove from the stove and cover to infuse for 1 hour (if you are using vanilla bean paste, let it cool to lukewarm instead). Remove the vanilla pod and skim off any skin that has formed on the surface.
- Preparation: Preheat your oven to 130°C/265°F (120°C fan). Place 4 empty ramekins (⅔ cup / 150 ml size) in a baking pan with sides high enough to hold water halfway up the ramekins.
- Boil water: Boil a kettle of water.
- Whisk egg yolks and sugar: Whisk the egg yolks and sugar together until just combined. Avoid whisking too much to prevent bubbles.
- Add cream: Pour the infused cream into the egg mixture and gently stir to combine. Then, divide the mixture evenly between the ramekins using a soup ladle.
- Water bath: Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Be careful not to let the ramekins float.
- Bake: Bake for 35-40 minutes, or until the custard is set but still has a slight wobble when you shake the ramekin gently.
- Chill: Remove the ramekins from the water and allow them to cool. Refrigerate for at least 6 hours, or preferably overnight (up to 3 days is okay).
How to Serve Crème Brûlée
To serve your Crème Brûlée, sprinkle a thin layer of caster sugar (superfine sugar) on top of each custard. Then, using a kitchen torch or broiler, caramelize the sugar until it melts and forms a hard, crunchy layer. Allow it to cool for a minute before serving. Enjoy the delightful crack as you dig into your dessert!
How to Store Crème Brûlée
You can store Crème Brûlée in the refrigerator without the caramelized sugar on top for up to 3 days. Just cover each ramekin with plastic wrap. For best results, caramelize the sugar just before serving to maintain the crispy texture.
Tips to Make Crème Brûlée
- Make sure all your ingredients are at room temperature for better mixing.
- If you don’t have ramekins, you can use any oven-safe small dishes.
- You can add flavor variations by infusing other ingredients like coffee, chocolate, or citrus zest into the cream.
Variation
A popular variation is to add a teaspoon of orange zest to the cream for a citrus twist. You can also use different extracts like almond or hazelnut for a unique flavor.
FAQs
1. Can I use milk instead of cream?
While you can use milk, the custard won’t be as rich. For best results, stick to heavy cream.
2. How can I prevent my custard from being rubbery?
Make sure not to over-bake the custard—it’s done when it has a slight wobble. Always use low heat.
3. Can I make Crème Brûlée in advance?
Yes! You can prepare the custard a day or two ahead and refrigerate it. Just caramelize the sugar right before serving.
Enjoy making and savoring this exquisite Crème Brûlée that is sure to please everyone’s palate!
Crème Brûlée
Ingredients
For the custard
- 2 cups pure cream (Aus) / heavy cream (US) Note 1
- 1 pod vanilla pod OR 1 tsp vanilla bean paste (Note 2)
- 5 egg yolks Note 3 for using leftover whites
- ¼ cup caster sugar (superfine sugar)
- 2 tsp caster sugar (superfine sugar) For caramelizing
Instructions
Preparation
- Split the vanilla pod down the middle and scrape the seeds out using a small knife. Place both the seeds and the empty vanilla pod into a saucepan with the cream.
- Simmer the mixture uncovered over low heat for 10 minutes. Remove from the stove and cover to infuse for 1 hour (if you are using vanilla bean paste, let it cool to lukewarm instead). Remove the vanilla pod and skim off any skin that has formed on the surface.
- Preheat your oven to 130°C/265°F (120°C fan). Place 4 empty ramekins (⅔ cup / 150 ml size) in a baking pan with sides high enough to hold water halfway up the ramekins.
- Boil a kettle of water.
Mixing and Baking
- Whisk the egg yolks and sugar together until just combined. Avoid whisking too much to prevent bubbles.
- Pour the infused cream into the egg mixture and gently stir to combine. Then, divide the mixture evenly between the ramekins using a soup ladle.
- Pour enough boiling water into the baking pan to come halfway up the sides of the ramekins. Be careful not to let the ramekins float.
- Bake for 35-40 minutes, or until the custard is set but still has a slight wobble when you shake the ramekin gently.
- Remove the ramekins from the water and allow them to cool. Refrigerate for at least 6 hours, or preferably overnight (up to 3 days is okay).
Serving
- To serve, sprinkle a thin layer of caster sugar on top of each custard. Using a kitchen torch or broiler, caramelize the sugar until it melts and forms a hard, crunchy layer. Allow to cool for a minute before serving.
