Crème Brûlée
User Reviews
5
Crème Brûlée
Description
This Crème Brûlée recipe prepares a smooth custard by whisking egg yolks with sugar and vanilla, then tempering with hot heavy cream. The mixture is baked gently in ramekins placed in a hot water bath, which ensures even, slow cooking to a delicate, jiggly set. After cooling and chilling, a thin layer of sugar is sprinkled on top and caramelized under a broiler to form the signature crisp sugar crust.
The finished dessert presents a rich, creamy texture contrasted by the brittle caramelized topping. Serving immediately after broiling preserves the crispness of the sugar. The custard's subtle vanilla flavor highlights the creamy richness and smooth mouthfeel characteristic of this treat.
For best results, bake the custards 1-2 days ahead without caramelizing the sugar to allow full set. Store covered in the refrigerator for 3-4 days. Proper chilling and cooking prevent runny custard. When reheating the custard or broiling the sugar, watch closely to avoid burning.
Ingredients
Custard
- 6 egg yolk
- ⅓ cup sugar
- ½ teaspoon vanilla extract
- 2½ cups heavy whipping cream
Topping
- 2 tablespoons sugar
Instructions
- Preheat the oven to 350°F.
- In a small bowl, beat the egg yolks, sugar, and vanilla, until smooth.
- Add the heavy cream to a medium pot and cook over low heat until almost boiling. Remove from heat. Pour a small amount of the hot cream into the egg yolk mixture and quickly mix until combined. Pour the egg yolk mixture into the cream, and mix until combined.
- Divide the custard mixture between 5 (6-ounce) ramekins. Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
- Bake for 30-35 minutes, until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely.
- After the custard has cooled, preheat the broiler on high. Place the ramekins on a baking pan and sprinkle the sugar evenly over the top of each custard. Broil for 3-4 minutes, watching closely, until browned and bubbling. Serve immediately.
Notes
- Undercooking or insufficient chilling can result in a runny custard; bake fully and chill adequately.
- Prepare the custards 1-2 days in advance without adding sugar topping; cover and refrigerate until ready to caramelize and serve.
- Cover leftover custards with plastic wrap and refrigerate up to 3-4 days.
- When broiling sugar topping, watch carefully to avoid burning as caramelization happens quickly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 22g | 7% |
| Protein | 7g | 14% |
| Fat | 49g | 75% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 368mg | 123% |
| Sodium | 43mg | 2% |
| Potassium | 138mg | 3% |
| Sugar | 22g | 44% |
| Vitamin A | 2061IU | 41% |
| Vitamin C | 1mg | 1% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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