Créme Brûlée
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4.9
171 reviews
Excellent
Créme Brûlée
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This easy créme brûlée recipe is rich, creamy, and tastier than any version you'll find in a restaurant! Custards can be made up to 2 days in advance. Note: Recipe is for six (6) individual 4-oz ramekins.
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Ingredients
- 2 cups heavy whipping cream
- ½ cup granulated sugar plus more for topping
- 1 whole Madagascar vanilla bean split lengthwise
- 5 egg yolks large, take care that no bits of whites are included
- boiling water
- fresh berries for serving
Instructions
- Preheat oven to 325F, with rack on lower middle position. In medium saucepan, combine cream and sugar, mixing well. Use a small knife to scrape all seeds from vanilla bean, into the saucepan. Once all seeds have been added to saucepan, add the empty vanilla bean into saucepan.
- Over medium heat, stir until sugar completely dissolves and the creamy mixture comes to a simmer. Cover pan and reduce heat to lowest setting. Simmer gently for 10 minutes. Remove from heat, uncover, and remove the empty bean and any other pieces of the bean. Set aside to let cool about 10 minutes.
- In medium bowl, whisk yolks until well blended. Very carefully and in a very slow stream, drizzle egg yolks into the cream mixture while whisking constantly, until all egg yolks are added (a mini silicone spatula really helps with getting all the egg yolks in there.)
- Place ramekins in a 9×13 pan/baking dish. Gently pour enough boiling water directly into the pan - not into the ramekins themselves - so that the hot water reaches halfway up the outsides of ramekins. This step is important for even-cooking and prevents edges of custards from cooking too fast.
- Using a ladle, evenly divide custard into ramekins. Place entire pan in oven and bake about 35 minutes. Custards should be almost set in the center when pan is gently shaken.
- Remove ramekins from baking pan and let cool to room temp - we use these silicone gloves, extremely helpful here. Chill custards in fridge for several hours, until cold throughout. This can be done up to 2 days in advance.
- When ready to serve, dab off excess moisture from top of custards. Sprinkle 1 tsp sugar over first custard, rotating it so that sugar evenly coats top. Tap excess sugar out onto second custard. Repeat until all custards have a thin, even layer of sugar on top.
- Turn blowtorch on and move flame constantly in circles over the sugar topping until golden caramel-colored bubbles appear - start with flame about 6 inches away, to get a feel for it. Place finished custards back in the fridge as you work, to allow caramelized sugar to harden. Serve chilled créme brûlée with fresh berries.
Equipments used:
Notes
- Use high-quality ingredients. Given that there are so few items used to make créme brûlée, it's important to make sure they're high-quality. For this reason, we recommend using whole vanilla beans instead of imitation vanilla extract.
- whole vanilla beans
- Using vanilla extract as a substitute. We don't recommend substituting with vanilla extract, as the vanilla bean pods make ALL the difference. That said, you may try 1 TB real vanilla extract if you must. If using extract, reduce the simmer time to 5 minutes and only add extract at the end.
- Temper the eggs. Tempering means adding small amounts of hot water, or in this case cream, to the egg yolks slowly while stirring constantly. This allows the eggs to warm without cooking and turning into scrambled eggs.
- Don't overcook the custard. You'll want to pull the custard out of the oven before it looks fully done. When removed from the oven, it should still be slightly jiggly like a cheesecake, the top should look glossy, and the center should be springy or slightly spongey to the touch.
- cheesecake
- Torch the sugar. The easiest way to create the sugary coating for the top of your créme brûlée is to use a kitchen torch and work quickly moving it in small circles. Holding the flame in one spot for too long will cause the sugar to burn.
- kitchen torch
- Don't use the broiler method. We've tried the broiler method (no-torch method) for caramelizing the sugar topping, but found that a torch is far superior. It's too easy to burn the topping unevenly under the broiler, and the custard underneath tends to melt under the intense heat of the broiler.
- Cool to room temperature. For the best results, we recommend chilling the baked custard in the fridge overnight. This allows for a smooth top and helps create the caramelized crust.
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- Use high-quality ingredients. Given that there are so few items used to make créme brûlée, it's important to make sure they're high-quality. For this reason, we recommend using whole vanilla beans instead of imitation vanilla extract.
- Using vanilla extract as a substitute. We don't recommend substituting with vanilla extract, as the vanilla bean pods make ALL the difference. That said, you may try 1 TB real vanilla extract if you must. If using extract, reduce the simmer time to 5 minutes and only add extract at the end.
- Temper the eggs. Tempering means adding small amounts of hot water, or in this case cream, to the egg yolks slowly while stirring constantly. This allows the eggs to warm without cooking and turning into scrambled eggs.
- Don't overcook the custard. You'll want to pull the custard out of the oven before it looks fully done. When removed from the oven, it should still be slightly jiggly like a cheesecake, the top should look glossy, and the center should be springy or slightly spongey to the touch.
- Torch the sugar. The easiest way to create the sugary coating for the top of your créme brûlée is to use a kitchen torch and work quickly moving it in small circles. Holding the flame in one spot for too long will cause the sugar to burn.
- Don't use the broiler method. We've tried the broiler method (no-torch method) for caramelizing the sugar topping, but found that a torch is far superior. It's too easy to burn the topping unevenly under the broiler, and the custard underneath tends to melt under the intense heat of the broiler.
- Cool to room temperature. For the best results, we recommend chilling the baked custard in the fridge overnight. This allows for a smooth top and helps create the caramelized crust.
Nutrition Information
Show Details
Serving
1ramekin
Calories
375kcal
(19%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
33g
(51%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Cholesterol
252mg
(84%)
Sodium
29mg
(1%)
Potassium
92mg
(3%)
Sugar
27g
(54%)
Vitamin A
1383IU
(28%)
Vitamin C
0.5mg
(1%)
Calcium
72mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 375 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 375kcal | 19% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 252mg | 84% |
| Sodium | 29mg | 1% |
| Potassium | 92mg | 2% |
| Sugar | 27g | 54% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 0.5mg | 1% |
| Calcium | 72mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
171 reviews
Excellent
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