Classic Crème Brûlée Recipe: A Decadent Dessert for Any Occasion
Crème brûlée, with its luxuriously smooth custard base and crisp, caramelized sugar topping, is one of the most beloved French desserts. Whether you’re serving it for a special occasion or simply treating yourself to a refined dessert at the end of a meal, this classic recipe is sure to impress. The process may seem intricate, but with a little patience and attention to detail, you’ll create a dessert that rivals any fine dining experience.
Servings: 6 | Category: Desserts | Preparation Time: 15 minutes | Cooking Time: 70 minutes | Resting Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh cream (heavy cream) | 500g |
| Milk | 125g |
| Egg yolks | 8 |
| Sugar | 130g |
| Vanilla bean | 1 |
| Extra sugar for caramelizing | To taste |
Instructions:
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Prepare the Custard Base:
Start by combining the fresh cream and milk in a medium saucepan. Slice the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the vanilla pod to the saucepan with the cream and milk mixture. Place the saucepan over medium heat and gently bring the mixture to a boil. Stir occasionally to prevent the cream from scorching on the bottom. -
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Whisk the Egg Yolks:
While the cream and milk are heating, crack the egg yolks into a large mixing bowl. Add 130g of sugar to the yolks and whisk gently with a hand whisk or a wooden spoon. Take care not to beat the yolks too vigorously; the goal is to simply combine the sugar and yolks without introducing air, which would make the mixture too frothy. -
Combine the Cream and Egg Mixtures:
Once the cream mixture has reached a boil (you’ll see bubbles around the edges), remove the saucepan from the heat and discard the vanilla pod. Slowly pour the hot cream mixture into the bowl with the egg yolks, a little at a time, while continuously stirring to prevent the eggs from scrambling. This gradual mixing ensures a smooth custard texture. -
Strain the Custard:
To ensure a silky-smooth texture, strain the custard mixture through a fine mesh sieve or cheesecloth into another bowl. This step removes any curdled bits and ensures that your crème brûlée will have a velvety consistency. -
Prepare for Baking:
Preheat your oven to 140°C (280°F), setting it to static heat. Take six small ramekins or cocottes (each with a 150ml capacity) and place them into a high-sided baking dish. Carefully pour the strained custard into each ramekin, filling them almost to the top. Be sure to do this gently to avoid creating bubbles in the custard. -
Water Bath Baking:
To bake the custard evenly, you’ll need to use the water bath method. Boil water and pour it into the baking dish around the ramekins, until the water level reaches about a third of the way up the sides of the ramekins. This ensures that the crème brûlée cooks gently, preventing it from curdling or cracking. -
Bake the Crème Brûlée:
Place the baking dish in the preheated oven and bake for about 70 minutes. The custard should be just set, with a firm, golden surface that gently wobbles when tapped. The top should not be liquid, but it will still jiggle slightly in the center. If you have a thermometer, the ideal temperature for the custard to reach is 82-84°C (180-183°F). -
Cool and Chill:
Once baked, remove the ramekins from the water bath and allow them to cool at room temperature for 30 minutes. Then, cover the ramekins with plastic wrap and place them in the refrigerator for at least 4 hours or, preferably, overnight. This allows the custard to fully set and develop its rich flavor. -
Caramelize the Top:
Just before serving, sprinkle a thin, even layer of sugar over the chilled custard. Using a kitchen torch, gently melt the sugar until it forms a crispy, golden-brown crust. If you don’t have a torch, you can place the ramekins under a hot broiler for a minute or two, but be sure to watch closely to prevent burning. -
Serve and Enjoy:
Once the sugar is caramelized to a perfect, glass-like finish, serve the crème brûlée immediately. The contrast of the crackling sugar top and the silky custard underneath is what makes this dessert so irresistible.
Tips for Perfect Crème Brûlée:
- Use fresh, high-quality ingredients for the best results, especially when it comes to the cream and vanilla.
- Strain the custard twice if you want to ensure it’s extra smooth, as this eliminates any small curdles or impurities.
- Be patient while caramelizing the sugar. If using a torch, keep the flame a few inches away from the surface of the crème brûlée and move it around constantly to avoid burning the sugar in one spot.
- Customize the flavor by infusing the cream with other flavors such as orange zest, cinnamon, or a splash of liqueur like Grand Marnier.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 6g |
| Carbohydrates | 32g |
| Sugars | 28g |
| Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 290mg |
| Sodium | 40mg |
| Fiber | 0g |
Why You’ll Love This Crème Brûlée Recipe:
- Perfect balance of textures: The delicate, silky custard is paired with a satisfying crunch from the caramelized sugar top.
- Make-ahead magic: Crème brûlée can be made in advance, allowing the flavors to meld and making it an ideal dessert for dinner parties or holiday meals.
- Customizable flavors: While this recipe sticks to the classic vanilla flavor, you can easily infuse the custard with other flavors like coffee, chocolate, or citrus for a personal twist.
Now you’re ready to wow your guests with the perfect crème brûlée—creamy, dreamy, and with just the right amount of sweet crunch! Enjoy!
