Crème Brûlée might sound fancy, but it’s surprisingly easy to make at home. The creamy custard is silky and rich with just the right hint of vanilla, and the caramelized sugar topping adds a satisfying crunch. This luscious dessert is all about balancing textures and flavors—smooth and crunchy, rich and light.
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A Classic Dessert Worth Mastering
Crème brûlée has a reputation for being a “fancy” dessert, often associated with fine dining, but it’s actually quite straightforward, requiring just a handful of ingredients and some basic techniques. You don’t even need any specialized equipment aside from a kitchen torch—and even if you don’t have one, your oven’s broiler can do the job just fine. This recipe is simple and you can play around with flavors if you like. Add a touch of espresso or a hint of citrus zest in the custard if you want to give it a twist, but the traditional vanilla version is timeless.
Ingredients You Need
Most of the ingredients you need to make crème brûlée are pantry staples, but a couple may require a quick trip to the store. Here’s what you need:
- Heavy cream: The base of the custard, providing a rich and creamy texture. Look for fresh, high-quality cream for the best results.
- Vanilla extract: Adds a warm, sweet aroma. Use pure vanilla extract. Or you can also use vanilla bean paste or a scraped vanilla bean if you want a more intense flavor.
- Egg yolks: Responsible for the custard’s silky texture. Be sure to separate the whites carefully to avoid any bits of egg white in your mixture.
- Granulated sugar: Used both in the custard and for caramelizing the top. Fine granulated sugar works best for an even caramelized crust.
- Salt: Just a pinch to balance the sweetness and enhance the flavors.
How to Make Crème Brûlée
You’ll be surprised at how quick this dish is to make. Here’s how:
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- Heat the cream until it begins to simmer, then stir in the vanilla for a fragrant base.
- Whisk egg yolks, sugar, and salt until pale and thick, ensuring a smooth custard.
- Gradually mix the warm cream into the yolk mixture to avoid cooking the eggs.
- Strain the custard to remove any lumps and divide it among ramekins.
- Bake the ramekins in a water bath until the custard sets with a slight jiggle.
- Chill the custards thoroughly to let the flavors develop and the texture firm up.
- Caramelize sugar on top just before serving for that signature crackling crust.
Expert Tips for Success
Making crème brûlée isn’t hard, but these tips can help you get it just right:
- Temper the eggs: When mixing the cream into the yolks, go slowly to avoid scrambling the eggs.
- Use a water bath: The gentle heat ensures the custards cook evenly without curdling.
- Chill completely: Cold custard makes it easier to caramelize the sugar without melting the dessert underneath.
- Get the right sugar layer: A thin, even coating of sugar ensures it caramelizes evenly without burning.
Other Dishes That Use Egg Yolks
Custards use egg yolks for a dense, silky texture and a rich taste. Quiche filling is a custard. Pastry cream is also a custard, which can be used to fill donuts or tarts.
Crème Brûlée Recipe
Robin Donovan
Ingredients
- 2 cups heavy cream
- 1/2 teaspoon vanilla extract
- 4 large egg yolks
- 1/2 cup granulated sugar divided
- 1/8 teaspoon salt
- 1-2 tablespoons granulated sugar for caramelizing
Instructions
- Preheat the Oven: Set your oven to 325°F (160°C).
- Prepare the Cream: Heat the heavy cream in a medium saucepan over medium heat until it begins to simmer. Remove from heat and stir in the vanilla extract.
- Make the Custard Base: In a large bowl, whisk together the egg yolks, 1/4 cup granulated sugar, and salt until the mixture is pale and thick. Slowly pour the warm cream into the yolk mixture, whisking constantly to combine.
- Strain the Mixture: Pour the custard through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
- Fill the Ramekins: Divide the custard evenly among four (6-ounce) ramekins.
- Bake in a Water Bath: Place the ramekins in a large baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins. Carefully transfer the dish to the oven and bake for 35-40 minutes, or until the custards are just set with a slight jiggle in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover with plastic wrap and refrigerate for at least 2 hours, or until thoroughly chilled.
- Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crisp. Alternatively, broil the custards for 1-2 minutes, watching carefully to avoid burning.
- Serve: Let the caramelized sugar cool for a few minutes before serving. Enjoy immediately.
The mouth feel is unforgettable.