BakingDessertsGluten-Free
Classic Creme Brulee Recipe
Classic Crème Brûlée is a rich, creamy custard topped with a thin, crisp layer of caramelized sugar. This dessert is a French classic, known for its silky texture and the satisfying contrast between the creamy custard and the crunchy topping. Despite its elegant presentation, it’s surprisingly simple to make with just a few basic ingredients.
Perfect for special occasions or as a dinner party dessert, crème brûlée is sure to impress your guests with its luxurious flavor and texture.
Key Ingredients & Their Role
- Heavy Cream: The base of the custard, providing a rich, creamy texture.
- Egg Yolks: Help thicken the custard, creating a silky texture.
- Vanilla Bean or Extract: Adds a warm, aromatic flavor that complements the custard’s richness.
- Sugar: Sweetens the custard and forms the caramelized topping.
Step-by-Step Guide to Making Classic Crème Brûlée
1. Prepare the Custard Base – Combining Rich Ingredients
- Preheat your oven to 325°F (160°C). In a saucepan, heat 2 cups of heavy cream over medium heat until it just begins to simmer.
- Remove from heat, then add the seeds of 1 vanilla bean or 1 teaspoon of vanilla extract, allowing the flavor to infuse the cream.
2. Whisk the Egg Yolks and Sugar – Creating a Smooth Mixture
- In a mixing bowl, whisk together 5 egg yolks and ½ cup of sugar until the mixture is pale and slightly thickened.
- Slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid curdling.
3. Strain the Mixture – Ensuring a Smooth Texture
- Pour the custard mixture through a fine-mesh strainer to remove any lumps or bubbles.
4. Pour into Ramekins – Prepping for the Water Bath
- Divide the custard mixture evenly among 4-6 ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins.
5. Bake to Perfection – Achieving the Right Texture
- Bake for 35-40 minutes, or until the edges are set but the center still jiggles slightly when shaken. Remove the ramekins from the water bath and allow them to cool to room temperature.
6. Chill the Custards – Allowing the Flavors to Set
- Cover the ramekins with plastic wrap and refrigerate for at least 4 hours or overnight for the best texture.
7. Caramelize the Sugar – Creating the Crunchy Topping
- Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to melt the sugar until it forms a crisp, golden-brown crust.
Serving Suggestions and Pairings
Crème brûlée pairs wonderfully with fresh berries or a sprig of mint for a simple, elegant garnish. For an extra indulgence, enjoy it with a glass of dessert wine or coffee.
Tips for the Perfect Crème Brûlée
- Use Fresh Vanilla: A vanilla bean will add more depth, but extract works well too.
- Don’t Overbake: The custard should still be a bit wobbly in the center when it’s done.
- Chill Thoroughly: Chilling allows the custard to fully set, making it easier to caramelize without melting.
Classic Creme Brulee Recipe
This Classic Crème Brûlée recipe creates a creamy custard topped with a caramelized sugar crust. With its rich texture and satisfying crunch, this French dessert is perfect for impressing guests or enjoying as a special treat.
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- ½ cup granulated sugar plus extra for topping
- 1 vanilla bean or 1 teaspoon vanilla extract
Instructions
- Heat Cream: Preheat oven to 325°F. Heat heavy cream until it simmers, then add vanilla.
- Mix Yolks and Sugar: Whisk egg yolks with sugar until pale, then slowly add the cream, whisking constantly.
- Strain and Pour: Strain mixture, divide among ramekins in a baking dish, and add hot water to the dish.
- Bake: Bake for 35-40 minutes. Let cool, then refrigerate for 4 hours.
- Caramelize: Sprinkle sugar on each custard and use a torch to caramelize the top.
Notes
Let custards sit for a few minutes before serving to allow the caramel to set.
