Creme Brulee
User Reviews
5
Creme Brulee
Description
The Creme Brulee recipe starts by gently heating heavy cream, sugar, sea salt, and vanilla bean to infuse flavor. After cooling the mixture, it is combined with well-whisked egg yolks and then portioned into foil-wrapped ramekins set in a water bath. Baking at a low temperature allows the custard to cook evenly without curdling, resulting in a smooth, creamy texture. Following baking and cooling, a layer of sugar is sprinkled on top and caramelized with a torch or broiler to form a crisp, golden-brown tart shell. This contrast between creamy custard and crispy, caramelized sugar defines the experience.
The preparation requires an attentive technique to protect the ramekins during the water bath to prevent water intrusion, and the vanilla bean provides a natural aromatic sweetness without overpowering the custard. The custard's delicate balance of richness and subtle sweetness makes it a versatile dessert that pairs well with fresh fruit or served plain for focus on texture.
For best results, use a ramekin size that holds a little over a third of a cup of custard, and expect baking times to vary slightly with different sizes. Vanilla extract can substitute the bean if needed, and care should be taken to cool the cream mixture thoroughly before combining with egg yolks to avoid scrambling. A roasting pan or alternative pans can be used for the water bath as needed.
Ingredients
Creme Brulee
- 2 cups heavy cream divided
- ⅓ cup granulated sugar
- ⅛ teaspoon sea salt finely ground
- 1 vanilla bean
- 6 egg room temperature, large yolks
- water hot
- granulated sugar Additional, for bruleeing
Instructions
- Preheat oven to 300F (150C). Prepare 6 ramekins by wrapping the bottom and sides with foil (see video below or images in post for a visual, the foil should be reaching at least 2” up the sides of each ramekin to protect the creme brulee from the water bath). Set prepared ramekins inside a large roasting pan⁴ and set aside.
- Combine 1 ½ cups (355ml) heavy cream cream, sugar, and sea salt in a medium-sized saucepan. Split vanilla bean, scrape out seeds and add to saucepan and then toss in the vanilla bean as well. Stir mixture well and bring to boil over medium heat, stirring occasionally.
- Once mixture comes to a boil, remove from heat and allow it to cool for 15 minutes.
- Meanwhile, combine your egg yolks in a separate medium-sized bowl and whisk well.
- Once cream has cooled, retrieve vanilla bean and discard. Pour remaining ½ cup (115ml) heavy cream into warm cream mixture and stir well.
- Take approximately ⅓ cup of the cream mixture and slowly drizzle it into egg mixture while whisking yolks constantly (this gradual addition while whisking will keep the hot cream mixture from cooking your eggs)
- While whisking, drizzle remaining cream mixture into egg yolks until mixture is combined.
- Pour mixture through a strainer into a separate bowl.
- Divide mixture evenly into prepared ramekins, filling each ⅔-¾ full (do not overfill, if you have any extra mixture discard).
- Carefully, making sure to not get get any water into the ramekins, pour hot water into the roasting pan, using enough so that the water height is about ⅔-¾ as high as the top of the ramekins (not the foil!).
- Carefully transfer to oven and bake on 300F (150C) for 25-35 minutes or until center is set on top but still jiggling, I recommend using an instant read thermometer to check that the temperature is at 175F (80C).
- Gripping the foil, carefully lift each creme brulee out of the roasting pan and set on a cooling rack to cool for at least 20 minutes. Discard foil, transfer to refrigerator and allow to chill for at least 4-6 hours.
- When ready to serve, generously sprinkle the top of each creme brulee with about 1 teaspoon of granulated sugar. Holding a culinary torch several inches from the sugar, cook the sugar (moving the torch constantly) until sugar is melted and golden browned (about 90 seconds).
- Serve and enjoy! Hint: Creme Brulee is great topped with fresh fruit!
Notes
- Use a ramekin size that holds a bit over ⅓ cup of custard each; adjust baking time as smaller ramekins take longer.
- If a vanilla bean is unavailable, use 1 ½ teaspoons vanilla extract in the cream mixture instead.
- Protect ramekins with foil reaching at least 2 inches up their sides when using a water bath to prevent water seepage.
- If lacking a roasting pan, two 9x13 pans can be used to hold the water bath.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1creme brulee (assuming 2 teaspoons of sugar are used for topping each serving) | |
| Calories | 377kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 304mg | 101% |
| Sodium | 87mg | 4% |
| Potassium | 79mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 1426IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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