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Crème Brûlée Recipe

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4.4 from 3 reviews

  • Author: Lea
  • Total Time: 4 hours 55 minutes
  • Yield: 8 servings

Description

Crème Brûlée is a classic French dessert featuring a rich and creamy custard base topped with a contrasting layer of hard caramelized sugar. This recipe guides you through making the velvety custard and achieving the perfect caramelized crust using a kitchen torch or oven broiler. A perfect elegant dessert for any occasion.

Ingredients

Custard

  • 3 cups heavy cream
  • ¼ teaspoon salt
  • 1 tablespoon vanilla extract
  • ¾ cup granulated sugar (divided)
  • 5 large egg yolks

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
  2. Heat the Cream: In a medium saucepan, gently heat the heavy cream and salt over medium heat until just before it simmers. Turn off the heat and stir in the vanilla extract. Set aside to infuse the flavor.
  3. Whisk Egg Yolks and Sugar: In a small heat-proof bowl, whisk together the egg yolks and ½ cup of the granulated sugar until the mixture is smooth and slightly pale.
  4. Temper the Egg Yolks: Slowly ladle some of the hot cream into the egg yolk mixture while whisking constantly to temper the yolks and prevent curdling. Then whisk this mixture back into the remaining hot heavy cream.
  5. Transfer to Ramekins: Pour the combined custard mixture into a liquid measuring cup, then divide evenly among 8 round ramekins placed in a large baking pan.
  6. Add Hot Water Bath: Carefully pour boiling water into the baking pan until it reaches halfway up the sides of the ramekins to create a bain-marie that ensures gentle, even cooking.
  7. Bake the Custards: Bake in the preheated oven for about 30–35 minutes until the edges are set but the centers remain slightly jiggly.
  8. Cool at Room Temperature: Remove the ramekins from the water bath and let them cool at room temperature for at least one hour.
  9. Chill in Refrigerator: Cover each ramekin with plastic wrap (poke a few holes to prevent condensation build-up) and refrigerate for at least 4 hours or overnight to fully set the custard.
  10. Caramelize the Sugar - Torch Method: Before serving, sprinkle the remaining ¼ cup of sugar evenly over each custard surface, then use a kitchen torch to caramelize the sugar until it forms a golden, crispy crust.
  11. Caramelize the Sugar - Broiler Method: Alternatively, place the sugared ramekins on a baking sheet and broil on the top oven rack for 2–5 minutes, watching carefully to avoid burning. Rotate the sheet for even caramelization.
  12. Serve: Let the caramelized sugar harden for 1–2 minutes before serving immediately to enjoy the signature crunchy topping paired with creamy custard.

Notes

  • Tempering the egg yolks is essential to prevent scrambling and ensure a smooth custard.
  • Use a kitchen torch for the best, crisp caramelized top, but the broiler method works well in a pinch.
  • Chilling the custards overnight improves their texture and flavor.
  • Ensure the water bath does not spill into the custards to avoid a watery texture.
  • Letting the custards cool slightly before covering helps prevent condensation buildup under the plastic wrap.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Find it online: https://recipesbylea.com/creme-brulee-recipe/