Grab your spoon and get ready to crack the crust of this decadent, creamy dessert!
Crème brûlée (“krem-BROO-lay”) is one of those dishes that not only tastes amazing but is also fun to eat. When you take your spoon and crack the top crust, it is a pleasing tactile experience; what lies beneath is a velvety, rich custard that pairs beautifully with the caramelized crunch of the top layer. Every bite you get is a lovely mix of creamy and crunchy, and the rich flavors of both make this dessert swoon-worthy. The good news is that you don’t have to go out to a fancy restaurant to enjoy crème brûlée; with this easy-to-follow recipe, you can make it in your own kitchen.
European cooks have been making crème brûlée in their own kitchens for centuries. Like any classic recipe, this dessert has a long and disputed history. Custard has its roots in ancient Roman flans, and several different countries claim to have come up with crème brûlée. The version we enjoy today is rooted in French cuisine, with the name crème brûlée translating from the original French as “burnt cream” or “burnt custard.”
You will love making and enjoying crème brûlée at home. This is an elegant dessert that you can serve after a holiday—including for a romantic Valentine’s meal—or for someone’s birthday. Or, just when you want something a little luxurious. The taste is rich, with strong vanilla notes in the custard and the caramelized top. For those following a gluten-free diet, this is an accessible dessert.
Kitchen torch basics
Once considered a tool only for professional chefs, kitchen torches are now available to home cooks in a variety of sizes and price points. You can pick one up at a kitchen store or online for a reasonable price, and it makes the final step of crème brûlée super easy. Most require you to fill them with butane before using. After filling the torch, always let it sit for five minutes or so to allow any fluid remaining on the outside to dissipate (nobody likes singed eyebrows!). When applying to the top of your custard, keep the torch moving to avoid over-browning, which results in a bitter taste. Don’t have a kitchen torch? You can carefully use your oven broiler (as long as your ramekins are broiler-safe) instead.
How do I store leftovers?
Store leftover crème brûlée in the fridge. Tightly cover each ramekin with plastic wrap before placing it in the fridge. Crème brûlée will keep for up to 3 days packed this way. Freezing is not recommended, as it will negatively affect the creamy texture.
Serving suggestions
Serve crème brûlée with a few fresh berries for a colorful, tasty presentation. You can also serve it topped with homemade Sweetened Whipped Cream. Or, it’s delicious plain. Crème brûlée is an especially tasty finale to a meal with French cuisine influences. For instance, Beef Bourguignon and a fresh green salad topped with Champagne Vinaigrette. Serve with a warm French baguette and end the meal with this wonderful dessert. You’ll think you’ve died and gone to heaven—or Paris!
Crème Brûlée Recipe
Ingredients
- 1 1/2 cups heavy cream
- 3/4 teaspoon vanilla extract
- 4 large egg yolks
- 6 tablespoons granulated sugar divided
- 1/8 teaspoon salt
- Fresh berries for optional garnish
Instructions
- Preheat your oven to 300°F and bring a kettle of water to a boil. In a small saucepan, heat the heavy cream with the vanilla extract over medium-low heat until small bubbles form along the edge (do not let it boil). Remove from heat.
- In a bowl, whisk together the egg yolks, 4 tablespoons granulated sugar, and a pinch of salt until smooth.
- Slowly pour a little of the warm cream into the egg mixture while whisking continuously to temper the eggs. Then gradually add the rest of the cream. For a silky texture, strain the mixture through a fine mesh sieve into 4 individual ramekins.
- Set the ramekins in a large baking pan. Pour enough boiling water into the pan so that it reaches about halfway up the sides of the ramekins. Bake in the preheated oven for about 35 minutes, or until the custards are set around the edges but still have a slight wobble in the center. Remove carefully from the water bath and let cool on a rack. Then refrigerate for at least 4 hours or overnight.
- When ready to serve, sprinkle the remaining sugar evenly over each custard's surface to form a thin layer. Use a kitchen torch to melt and caramelize the sugar until it becomes a crisp, deep brown crust. Let the topping cool for a minute before serving. Garnish with berries if desired.
Leave a Comment