Creme Brûlée
User Reviews
4.9
Creme Brûlée
Description
The Creme Brûlée recipe uses heavy cream infused with vanilla bean seeds to impart a subtle vanilla flavor. Egg yolks are whipped with sugar and salt and then slowly combined with the heated cream mixture to prevent curdling, resulting in a smooth custard base. Pouring the custard into ramekins and baking them in a water bath ensures gentle cooking that sets the edges fully while retaining a slight wobble in the center, characteristic of tender custard.
Once chilled, the custard is topped with an even layer of granulated sugar that is caramelized using a kitchen torch. Moving the torch evenly across the sugar prevents burning and creates a crisp, thin caramel crust. Serving this dessert involves cracking through the caramelized top to reach the creamy custard beneath, offering a pleasing texture contrast.
The recipe offers tips on straining the custard twice for maximum smoothness, carefully pouring boiling water to avoid splashes, and using 6-ounce ramekins to achieve optimal baking results. Alternative water bath techniques are also suggested if space is limited in the baking dish.
Ingredients
- 3 cups heavy cream (720mL)
- 1 vanilla bean split and seeds scraped
- 5 egg yolk
- ½ cup granulated sugar plus more for topping (100g)
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 325F.
- In a small saucepan, bring the cream and vanilla bean and seeds to a simmer over medium heat. Remove from heat and let stand for 15 minutes.
- Strain through a fine mesh sieve into a bowl. Discard any solids and the vanilla bean pod.
- In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Strain the custard through a fine mesh sieve and discard any solids caught by the sieve.
- Place 6 (6-ounce) ramekins in a large baking dish and divide the custard among them. Very carefully pour boiling water into the baking dish until it comes about halfway up the sides of the ramekins. (Go slow and take care not to splash water into the custard. See notes for an alternative method.)
- Bake for 30 to 40 minutes or until the custard edges are set, but the center wobbles slightly when gently shaken. Remove from the oven and let cool completely in the water bath. Remove the ramekins from the water and chill for several hours. The custards can also be loosely covered and refrigerated for up to 2 days before topping and serving.
- When ready to serve, sprinkle sugar evenly over the top of each chilled custard (about 1 to 1½ teaspoons each). Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.
Notes
- For a silky custard, strain the cream and vanilla mixture, then the combined custard, discarding solids and the vanilla pod.
- Temper egg yolks slowly by gradually adding hot cream while whisking to avoid scrambling.
- Use a large measuring cup with a spout to pour custard evenly into ramekins and prevent spills.
- 6-ounce ramekins provide ideal proportions; adjust baking times if using different sizes.
- Slowly pour boiling water into the baking dish to avoid splashing custard; water bath is essential for smooth texture.
- If the baking dish is tight, add water before placing ramekins for easier handling.
- Keep the kitchen torch moving steadily to caramelize sugar evenly and avoid burning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 519 kcal
% Daily Value*
| Calories | 519kcal | 26% |
| Carbohydrates | 21g | 7% |
| Protein | 6g | 12% |
| Fat | 47g | 72% |
| Saturated Fat | 29g | 145% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 296mg | 99% |
| Sodium | 88mg | 4% |
| Potassium | 130mg | 3% |
| Sugar | 20g | 40% |
| Vitamin A | 1966IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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