Crème Brulee Recipe
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5.0
69 reviews
Excellent
Crème Brulee Recipe
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This simple to prepare Crème Brûlée recipe is a delicious baked custard topped off with caramelized sugar for the perfect dessert.
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Ingredients
- 2 Vanilla Beans
- 1 quart heavy whipping cream
- 12 egg yolks
- 1 cup sugar + 6 teaspoons
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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
- Make-Ahead: For freshness, you can make this up to 2 days ahead of time.
- How to Store: Cover in plastic while in the refrigerator for up to 4 days. This does not freeze well as it will turn into the soup once thawed.
- If you tilt the pot backward or forward and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded.
- You only want to pour a small amount of the hot cream in at the beginning to bring the eggs up to temperature without scrambling them.
- If you do not have a pourable container, pour it into a bowl and use a ladle to transfer the custard to the ramekins.
- It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around to move the sugar around as it caramelizes.
- Be sure to cover the dessert in the refrigerator, or it will pick up other smells from food.
- The most important part of any torch is finding one that is easy to refill, stands up straight when setting it down, and can adjust the flame output.
Nutrition Information
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Calories
793kcal
(40%)
Carbohydrates
39g
(13%)
Protein
9g
(18%)
Fat
68g
(105%)
Saturated Fat
40g
(200%)
Cholesterol
607mg
(202%)
Sodium
78mg
(3%)
Potassium
158mg
(5%)
Sugar
34g
(68%)
Vitamin A
2840IU
(57%)
Vitamin C
0.9mg
(1%)
Calcium
149mg
(15%)
Iron
1mg
(6%)
Nutrition 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.
Genuine Reviews
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Overall Rating
5.0
69 reviews
Excellent
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