Hey there, it’s Jacob Allen from Beyond the Bayou Blog. Today, I’m thrilled to share with you a dessert that transports me back to my high school years—crème brûlée. It’s not just a recipe; it’s a collection of memories from late-night gatherings and weekend get-togethers with friends.
During high school, my friends and I often ventured into the kitchen, trying to master new desserts to escape the routine of cafeteria snacks. One Saturday evening, we stumbled upon crème brûlée in a recipe book we’d borrowed from the local library. It seemed fancy, but we were up for the challenge.
Our makeshift kitchen wasn’t the most ideal setup, but we divided the tasks, laughed at our own mistakes, and kept the coffee brewing to keep us going. I was on sugar-torching duty, and let’s just say there were a few near-misses with the fire alarm. Serving this with hot cocoa was the best way to finish the evening.
Now, every time I make crème brûlée, it’s not just about the silky custard and the caramelized sugar topping; it’s about those high school memories that always make me laugh. Come along with me on this sweet trip down memory lane as I share the recipe and those moments that made it special!
Overview: How to Make Creme Brulee?
Crème brûlée is a classic French dessert that’s as much about the experience as it is about the taste. The magic starts with a silky, rich custard made from simple ingredients like cream, egg yolks, and sugar. The custard is baked in individual ramekins until it’s set but still has a slight jiggle in the center, ensuring a smooth, creamy texture.
The real star of the show, though, is the crispy caramelized sugar topping. To achieve that satisfying crack when you break into it, you’ll sprinkle a thin layer of sugar on top of each custard and then use a kitchen torch to melt it into a golden-brown crust. If you don’t have a torch, you can also use your oven’s broiler, but be sure to keep a close eye on it to avoid burning.
Crème brûlée is perfect for special occasions or when you want to impress someone with a touch of elegance. It’s not just about the taste; it’s about the joy of cracking through that caramel crust and digging into the creamy custard underneath. Plus, making it at home is easier than you might think, and it adds a personal touch to any dessert spread. Give it a try, and you’re sure to have a new favorite.
Creme Brulee Recipe
Equipment
- 6 ramekins
- Baking Dish
- Kitchen torch or broiler
Ingredients
- 2 cups heavy cream
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
Instructions
- Preheat Oven:Preheat your oven to 325°F (163°C).
- Infuse the Cream:If using a vanilla bean, split it lengthwise and scrape out the seeds. Add the seeds and the pod to the cream in a saucepan. If using vanilla extract, just set it aside for now.Heat the cream over medium heat until it just begins to steam (do not let it boil). Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor. If using a vanilla pod, remove it from the cream after infusion.
- Mix the Custard:In a mixing bowl, whisk the egg yolks and 1/2 cup of sugar until pale and creamy.Gradually add the warm cream to the egg mixture while whisking continuously to prevent the eggs from scrambling.If using vanilla extract, add it to the mixture at this stage.
- Prepare the Ramekins:Place the ramekins in a large baking dish.Pour the custard mixture into the ramekins, dividing it evenly.Pour hot water into the baking dish, ensuring it reaches halfway up the sides of the ramekins.
- Bake the Custard:Carefully transfer the baking dish to the preheated oven.Bake for 35–45 minutes, or until the custard is set but still slightly jiggly in the center.Remove the ramekins from the water bath and let them cool on a wire rack. Once cool, refrigerate for at least 4 hours, or overnight.
- Caramelize the Sugar:Just before serving, evenly sprinkle a thin layer of granulated sugar over the top of each custard.Use a kitchen torch to caramelize the sugar until it forms a golden-brown, crispy layer.Alternatively, you can use a broiler to caramelize the sugar, but watch carefully to avoid burning.
- Serve and Enjoy:Let the caramelized sugar cool for a minute or two, then serve and enjoy your homemade crème brûlée!
Notes
Nutrition
My Personal Tips For Creme Brulee Recipe
Tip 1 Experiment with Flavor Combinations: Don’t hesitate to get creative with flavor combinations! While classic vanilla is always delightful, consider adding a twist with complementary flavors like espresso, coconut, or even Earl Grey tea. Infusing the cream with your chosen flavor adds an extra layer of complexity to the dessert.
Tip 2 Control the Sugar Layer for a Perfect Caramelized Crust: When it comes to caramelizing the sugar, less is often more. I recommend using fine granulated sugar and spreading it evenly across the top of the custard. A thin layer caramelizes more evenly and creates that ideal crunchy texture without burning. If you’re using a kitchen torch, keep it moving in a circular motion to avoid creating hot spots.
What exactly is crème brûlée, and where does it come from?
Crème brûlée is a classic French dessert that combines a rich, creamy custard base with a crispy layer of caramelized sugar on top. Its origins date back to at least the 17th century, and it’s become a popular dessert worldwide due to its unique texture and flavor contrast.
What to Serve With Creme Brulee Recipe?
- Fresh Berries (Strawberries, Raspberries, or Blueberries)
- Chocolate-Dipped Strawberries
- Biscotti or Almond Cookies
- Coffee or Espresso
How do I get the perfect caramelized sugar topping?
To get that signature crunchy topping, I sprinkle a thin, even layer of sugar on the set custard, then use a kitchen torch to caramelize it. If you don’t have a torch, you can use the broiler, but watch carefully—it can burn quickly. The goal is to melt the sugar until it forms a golden-brown crust that cracks when you tap it.3.
Can I make crème brûlée Early?
Absolutely! Crème brûlée is perfect for preparing in advance. I usually make the custard base and let it set in the fridge for at least 4 hours, but you can do it a day ahead. Just remember to caramelize the sugar topping right before serving to keep it crispy
Secret to Finding the Perfect Bake Time for Crème Brûlée
It can be a bit tricky, especially if it’s your first attempt. A wise friend once advised me that over-baking is common, but there’s a simple trick to ensure it’s just right: look for a jiggly center. While the edges should be set, the center should have a gentle jiggle, reminiscent of jello. If you prefer a more precise approach, an instant-read thermometer can be your best ally. Aim for a reading of 170°F (77°C), and you’ll have perfectly baked crème brûlée every time.