Crème brûlée is a classic French dessert consisting of a rich custard base topped with a layer of hard caramel. With its refined sweetness and contrasting textures, it’s no wonder crème brûlée remains one of the most popular desserts in French cuisine. Read on as I share tips, tricks and a foolproof recipe for making velvety smooth, perfectly set crème brûlée at home In 2024.
What is Crème Brûlée?
Crème brûlée, which translates to “burnt cream”, is made by gently cooking egg yolks, cream and sugar into a luscious custard, which is then chilled and finally topped with a crisp layer of burnt sugar. This thin sugary shell contrasts deliciously with the smooth, creamy custard underneath. The flavor is sweet and subtly vanilla, with the burnt sugar adding lovely caramelized notes.
The History of Crème Brûlée
While custards and puddings have been around for centuries, crème brûlée as we know it today traces its roots back to 17th century France. The story goes that crème brûlée was created by accident when a French chef left custards cooking too long. However, the chef discovered that the skin which had formed from the longer cooking time added exceptional flavor. The caramelized top layer became a defining feature of crème brûlée.
The dessert became popular in French cafes and high society events over the next few centuries. It remains beloved today as an elegant finale to special occasion meals.
Essential Tips for Making Crème Brûlée
Crème brûlée requires care and attention during preparation for ideal results. Follow these top tips:
- Scald the cream first: Heating the cream helps the custard set properly. Bring it just to a simmer then let it cool.
- Cook gently: Bake the custard slowly in a water bath at low heat – this creates a silky texture.
- Don’t overbake: The custard should still jiggle slightly when done to prevent curdling or overcooking.
- Cool and chill completely before caramelizing: This allows the custard to set fully so the brûlée top stays crisp after cooling.
- Choose the right dish: Shallow ramekins work perfectly for brûlées – they help the custard cook evenly.
- Caramelize patiently: Moving the kitchen torch slowly over the sugar creates an even, delicate crunchy top.
Mastering these tips will help you achieve show-stopping crème brûlées. Now let’s get to the full recipe!
Ingredients You’ll Need
Custard:
- 2 cups heavy cream
- 1 vanilla bean, split lengthwise
- 1⁄2 cup white sugar
- 6 large egg yolks
- 1⁄4 teaspoon salt
Burnt Sugar Topping:
- 2-4 tablespoons white sugar (depending on number of ramekins)
You’ll also need:
- 4-6 ramekins
- Baking dish larger than ramekins
- Kitchen torch
Step-By-Step Crème Brûlée Recipe
Follow these simple steps for perfect vanilla crème brûlées.
Prep the ramekins:
- Position a rack in middle of oven. Heat oven to 300°F. Arrange 4-6 ramekins in a baking dish large enough to hold them without touching.
Make the crème brûlée custard:
- Pour cream into a saucepan. Use tip of a knife to scrape seeds from vanilla bean into cream. Add split vanilla pod too. Heat over medium just until simmering. Remove from heat and let stand 15 minutes.
- In a large bowl, whisk sugar, egg yolks and salt until blended. Slowly whisk in warm cream until smooth. Strain through a fine mesh sieve into a large measuring cup or pitcher.
- Divide evenly among ramekins – they should be almost full. Carefully pour hot water into baking dish to come halfway up sides of ramekins.
- Bake 35-40 minutes until centers jiggle slightly when ramekins are tapped. The cream should be just set – it will firm up after chilling.
Chill:
- Carefully remove ramekins from water bath. Cool completely on a wire rack. Cover with plastic wrap and refrigerate at least 4 hours or overnight until chilled through.
Add the burnt sugar topping:
- Uncover ramekins. Evenly sprinkle 1-2 tsp sugar over top of each custard. Tilt and tap each ramekin to distribute sugar evenly.
- Ignite a kitchen torch and wave the flame slowly over the layer of sugar until melted and caramelized to a dark amber color. Rotate ramekins to ensure even caramelization. Let cool 3 minutes before serving.
Serving Suggestions
Enjoy your crème brûlées by scooping spoonfuls through the crispy burnt sugar topping to reach the smooth custard. Here are some tasty ways to serve them:
- Fresh berries make a lovely accompaniment. Scatter raspberries, blueberries or strawberries around the ramekins.
- For an elegant dessert, serve with shortbread cookies or delicate French langues de chat.
- For a chocolate version, sprinkle a pinch of cocoa powder or grated bittersweet chocolate over the caramelized sugar before serving.
- Garnish with fresh mint leaves or edible flowers for a restaurant-worthy presentation.
Storing and Reheating Tips
Properly stored crème brûlées will keep for 2-3 days tightly covered in the fridge. To serve after storing:
- Let chilled crème brûlées stand at room temperature for 10 minutes before re-caramelizing the top layer with more sugar and a kitchen torch.
- They can also be served cold straight from the fridge. The topping will be less crisp but the custard remains lush.
- To reheat, bake in a 300°F oven for 10 minutes. Then cool 5 minutes before topping with sugar and torching again.
The Perfect Finish to Any Meal
With its simple yet elegant contrast of textures and flavors, crème brûlée is a dessert that always impresses. Now that you know the secrets behind making it successfully at home, you can treat your guests to these classically delicious crème brûlées. Their creamy interiors encased in crisp burnt sugar shells are sure to provide the perfect sweet finale to a great meal. I sincerely hope you like reading this “How to Make Crème Brûlée In 2024-Recipe and Ingredients” article.