Crème Brulee Recipe
User Reviews
5
Crème Brulee Recipe
Description
This Crème Brulee recipe uses whole vanilla beans and real seeds for distinctive, aromatic flavor in a custard base combining egg yolks, sugar, and scalded heavy cream. The custard is tempered carefully to avoid curdling, then baked in ramekins set in a water bath to ensure even, gentle cooking. The result is a firm yet silky custard with a subtle vanilla taste.
After chilling, a thin layer of sugar is sprinkled atop the custard and caramelized using a culinary torch or oven broiler. This creates a crisp, glassy crust that contrasts with the smooth texture beneath. The process requires evenly distributing sugar and moving the torch to melt but not burn the sugar.
Serve chilled, ideally within a few days, and cover in the refrigerator to avoid absorbing other odors. The recipe includes tips for making ahead, proper scalding of cream, tempering eggs safely, and handling caramelization. Using a quality torch with adjustable flame and upright support improves the finishing step.
Ingredients
- 2 Vanilla Beans
- 1 quart heavy whipping cream
- 12 egg yolk
- 1 cup sugar plus 6 teaspoons
Instructions
- Preheat the oven to 325°.
- Cut the beans in half longways and scrape out all of the seeds using a small knife. See note. Transfer the seeds to a medium size sauce pot and pour in the heavy cream.
- Cook the pot over low heat until scalded. See note.
- In a large bowl whisk together the eggs and sugar until combined.
- Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs. Pour in the remaining hot cream and gently mix until combined.
- Strain the mixture through a fine-mesh strainer into a pouring bowl or a regular bowl.
- Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.
- Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins. Cook for 40 to 45 minutes or until firm in the center.
- Remove from the water and cool at room temperature for 30 minutes.
- Transfer to the fridge and cool completely for 60-90 minutes.
- 1Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin. Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.
- 1Serve with whipped cream, fresh berries and mint.
Notes
- Prepare the custard no more than 2 days in advance for best freshness.
- Keep covered in the refrigerator up to 4 days; it does not freeze well.
- Scald cream until small bubbles form on the bottom to develop flavor without boiling over.
- Temper eggs by slowly adding hot cream to avoid scrambling.
- Pour custard into ramekins using a ladle if no pourable container is available.
- Caramelize sugar topping by moving the torch evenly around the surface for uniform crust.
- Cover crème brulee in the refrigerator to prevent absorption of other food odors.
- Choose a torch that is refillable, stable when set down, and with adjustable flame for best control.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 793 kcal
% Daily Value*
| Calories | 793kcal | 40% |
| Carbohydrates | 39g | 13% |
| Protein | 9g | 18% |
| Fat | 68g | 105% |
| Saturated Fat | 40g | 200% |
| Cholesterol | 607mg | 202% |
| Sodium | 78mg | 3% |
| Potassium | 158mg | 3% |
| Sugar | 34g | 68% |
| Vitamin A | 2840IU | 57% |
| Vitamin C | 0.9mg | 1% |
| Calcium | 149mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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