Easy Crème Brûlée Recipe

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There’s something undeniably magical about cracking into the caramelized sugar crust of a Crème Brûlée to reveal the velvety, creamy custard beneath. This classic French dessert is the epitome of elegance and simplicity, making it a favorite for both special occasions and cozy nights in. Whether you’re a seasoned home cook or a beginner, this Easy Crème Brûlée Recipe will guide you step-by-step to create a dessert that’s rich, indulgent, and utterly unforgettable.

Golden caramelized sugar topping on a creamy Crème Brûlée dessert in a white ramekin, garnished with fresh berries

Did you know that Crème Brûlée translates to “burnt cream”? The dish dates back to the 17th century and has been a symbol of sophistication ever since. Despite its fancy reputation, it’s surprisingly easy to make with just a handful of ingredients. The secret lies in the perfect balance of creamy custard and that signature crackly caramelized top.

Table of Contents

In this blog post, I’ll walk you through everything you need to know to master this dessert. From the essential ingredients to pro tips for achieving that perfect caramelized finish, you’ll be serving up restaurant-quality Crème Brûlée in no time. Let’s get started!

Key Benefits of Making Crème Brûlée at Home

Why bother making crème brûlée at home when you can order it out? Well, let me tell you, the benefits are many:

Ultimate Freshness: When you make it yourself, you know exactly what goes into your dessert. Fresh, high-quality ingredients are key to the best flavor. Unlike a pre-made dessert, the homemade crème brûlée has the freshest flavor.
Cost-Effective Indulgence: Let’s face it, restaurant desserts can be pricey! Making crème brûlée at home is far more economical, especially if you are making it for more than one person.
Impress Your Friends: Imagine serving this elegant dessert to your guests, and their amazed reactions as they crack into the top! It’s a guaranteed way to impress and delight, all from the comfort of your kitchen.
Creative Control: Want to infuse your crème brûlée with a hint of vanilla bean, a dash of citrus zest, or a liqueur? When you make it at home, you’re the boss! Experiment and discover your signature flavor.
Therapeutic Baking: The gentle steps of making crème brûlée can be a relaxing and meditative experience. Plus, the reward at the end is absolutely worth the effort!
Perfect for Any Occasion: Whether it’s a romantic dinner for two, a cozy family gathering, or just a treat for yourself, crème brûlée is the perfect elegant ending.

Ingredients

Here’s what you’ll need to make this easy crème brûlée:

Heavy Cream: 2 cups (480ml) – The rich base of the custard; use heavy cream for the best results and the perfect creamy texture.
Granulated Sugar: ½ cup (100g) + 2 tablespoons for topping – Provides sweetness and helps caramelize the sugar on top.
Egg Yolks: 6 large – Richness, structure, and that perfect velvety texture. This is the foundation for the crème brûlée.
Vanilla Extract: 1 teaspoon – Adds a classic, aromatic flavor; use high-quality extract or better yet, a fresh vanilla bean.
Pinch of Salt – Enhances the sweetness and balances the overall flavor.
Optional: Vanilla Bean – Adding vanilla bean will enhance the flavor of the crème brûlée.
Equipment: Ramekins, Kitchen Torch

Step-by-Step Instructions

Follow these simple steps :

Preheat and Prep: Preheat your oven to 325°F (160°C). Place your ramekins in a baking pan; this will be used as a water bath.
Heat the Cream: In a medium saucepan, combine the heavy cream, ½ cup of sugar, and the pinch of salt. Heat over medium heat, stirring occasionally, until the sugar is dissolved and the mixture is just beginning to simmer. Remove from heat.
Whisk the Yolks: In a separate bowl, whisk the egg yolks until they are lightly pale in color.
Temper the Eggs: Slowly drizzle a small amount of the hot cream into the egg yolks, whisking constantly. This will temper the eggs and prevent them from scrambling. Continue adding the hot cream in a thin stream, whisking continuously, until it’s all incorporated.
Add Vanilla: Stir in the vanilla extract. If using a vanilla bean, scrape the seeds into the mixture.
Strain the Custard: Pass the custard mixture through a fine-mesh sieve into a pouring jug or bowl. This ensures a silky smooth texture.
Pour into Ramekins: Carefully pour the custard into the ramekins, leaving a little space at the top.
Bake in a Water Bath: Pour hot water into the baking pan around the ramekins, reaching halfway up their sides. This water bath helps the crème brûlée cook evenly and gently.
Bake: Bake for 30-40 minutes, or until the custards are set around the edges but still slightly jiggly in the center. They should wobble like jelly when gently shaken.
Cool Down: Remove the ramekins from the water bath and let them cool at room temperature for about an hour. Then, transfer them to the refrigerator to chill completely for at least 3 hours, or preferably overnight.
Caramelize the Sugar: Once the crème brûlée is thoroughly chilled, sprinkle about 1 to 2 teaspoons of sugar evenly over the top of each custard.
Torch the Sugar: Using a kitchen torch, melt the sugar until it bubbles and caramelizes into a hard, brittle crust. Move the torch slowly and evenly over the sugar, keeping it 2 to 3 inches away from the ramekin. The sugar should be dark amber in color.
Serve Immediately: Serve the crème brûlée immediately after caramelizing the sugar for the most satisfying textural contrast. If you don’t have a torch you can use the broiler on your oven as well.

Pro Tips and Variations

Don’t Overbake: The custard should be set around the edges but still slightly jiggly in the center. This ensures a creamy, not rubbery, texture. If it bakes too long it will be curdled.
Low and Slow: The water bath is crucial for a gentle, even bake. Don’t skip this step. You can easily find good water bath baking instructions if you are new to this cooking style.
Even Sugar Layer: Ensure the sugar is evenly distributed on top for a uniform caramelization.
Cold Custard: Make sure your custards are thoroughly chilled before adding the sugar and caramelizing it; the contrast between the cold custard and warm sugar is very important for the best texture and flavor experience.
Flavor Infusions: For a twist, try infusing the cream with:
- Citrus Zest: Add the zest of a lemon, orange, or lime.
- Coffee: Steep coffee beans in the cream or add a teaspoon of instant espresso powder.
- Spices: Add a dash of cinnamon, cardamom, or nutmeg.
- Liqueurs: Add a tablespoon of your favorite liqueur, such as Grand Marnier, Frangelico, or Amaretto.
Vanilla Variation: Use vanilla bean paste for a more intense flavor or use fresh vanilla bean pods.
Alternative Sugars: Try using brown sugar for a slightly caramelized flavor.

Serving Suggestions

Crème brûlée is exquisite on its own, but here are some ideas for elevating your presentation and serving experience:

Classic Presentation: Serve immediately after torching for that satisfying crack. Present the crème brûlée in its ramekin on a small dessert plate.
Garnish: Add a fresh berry on top for a pop of color and a little tartness. Consider a sprig of mint for an extra touch of elegance.
With Cookies: A side of biscotti, shortbread cookies, or even a delicate tuile provides a wonderful textural complement.
Accompanied by Fruit: Serve alongside fresh raspberries, strawberries, or sliced peaches to pair with the richness. The light acidity of the fruit cuts through the richness of the custard. For other ideas, check out the 17 ways to serve crème brûlée found on Ehow, a great resource for culinary tips.
Wine Pairing: Serve with a dessert wine like Sauternes or a late-harvest Riesling. These wines’ sweetness and acidity pair beautifully with the richness of crème brûlée.

Conclusion

Mastering this Easy Crème Brûlée Recipe is a game-changer for any dessert lover. With its creamy custard and irresistible caramelized topping, it’s a dessert that never fails to impress. Whether you’re hosting a dinner party or treating yourself, this recipe is sure to become a favorite.

So, grab your ramekins and kitchen torch, and let’s create something truly special. Bon appétit!

External Link: For more French dessert inspiration, check out this guide to classic French desserts.

FAQs

Can I make crème brûlée ahead of time?

Yes, the custard can be made a day ahead, stored in the refrigerator, and torched just before serving.

Can I make crème brûlée without a kitchen torch?

Yes, you can use the broiler in your oven, just watch carefully to prevent burning. Place the ramekins on the top rack, and broil until the sugar is caramelized. Be sure to keep a close watch on them!

Why is my crème brûlée watery?

Can I make crème brûlée ahead of time?
Yes, the custard can be made a day ahead, stored in the refrigerator, and torched just before serving.
Can I make crème brûlée without a kitchen torch?
Yes, you can use the broiler in your oven, just watch carefully to prevent burning. Place the ramekins on the top rack, and broil until the sugar is caramelized. Be sure to keep a close watch on them!

Why does my sugar burn too quickly?

Keep your torch at the right distance, moving the torch slowly and evenly. Ensure the custards are properly chilled.

Can I use a different type of sugar?

You can use brown sugar for a different flavor profile but granulated sugar works best for classic caramelization.

Can I double the recipe?

Yes, you can easily double or triple this recipe for larger gatherings.

How do I know if my custard is done?

The edges should be set, but the center should still jiggle slightly.