Crème brûlée is a classic French dessert known for its creamy custard base and crisp caramelized sugar topping.
While it may seem like a fancy and complicated dessert to make, it’s actually quite simple with the right recipe and technique.
In this article, we’ll show you how to make easy crème brûlée at home, so you can impress your guests or treat yourself to a decadent dessert.
What is Crème Brûlée?
Crème brûlée, which translates to “burnt cream” in French, is a dessert consisting of a rich custard base topped with a layer of caramelized sugar.
The custard is typically made with cream, egg yolks, sugar, and vanilla, which are cooked together until thickened.
The sugar topping is then caramelized using a kitchen torch or broiler, creating a crunchy and sweet contrast to the creamy custard.
Ingredients
For the Custard:
2 cups heavy cream
1/2 cup granulated sugar
4 large egg yolks
1 teaspoon vanilla extract
Pinch of salt
For the Topping:
- 1/4 cup granulated sugar
Instructions
Making the Custard:
Preheat your oven to 300°F (150°C) and place six ramekins in a baking dish.
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat.
In a separate bowl, whisk together the sugar, egg yolks, vanilla extract, and salt until well combined.
Slowly pour the hot cream into the egg yolk mixture, whisking constantly, until smooth.
Strain the custard through a fine-mesh sieve into a pouring jug.
Divide the custard evenly among the ramekins.
Baking the Custard:
Pour hot water into the baking dish, around the ramekins, until it reaches about halfway up the sides of the ramekins.
Carefully transfer the baking dish to the oven and bake for 35-40 minutes, or until the custard is set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature.
Then, refrigerate them for at least 2 hours, or until chilled and set.
Caramelizing the Sugar Topping:
Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
Using a kitchen torch, carefully caramelize the sugar until it is golden brown and bubbly.
Alternatively, you can place the ramekins under a broiler for 1-2 minutes, watching closely to prevent burning.
Serving
Serve the crème brûlée immediately after caramelizing the sugar topping to enjoy the contrast of the warm, crunchy topping and the cold, creamy custard beneath.
Conclusion
Crème brûlée is a classic dessert that’s sure to impress.
With its creamy custard and caramelized sugar topping, it’s the perfect combination of rich and sweet.
Give this easy crème brûlée recipe a try and indulge in a decadent dessert that’s sure to please.
FAQs
1. Can I use a different flavoring instead of vanilla extract?
Yes, you can customize the flavor of your crème brûlée by using different extracts or flavorings. Try almond extract, citrus zest, or even a splash of liqueur for a unique twist.
2. Can I make crème brûlée ahead of time?
Yes, you can make crème brûlée ahead of time. Prepare the custard and refrigerate it in the ramekins.
When ready to serve, caramelize the sugar topping just before serving.
3. Can I use a different type of sugar for the topping?
While granulated sugar is traditionally used for the topping, you can experiment with other sugars such as brown sugar or raw sugar for a different flavor and texture.
4. Do I need a kitchen torch to caramelize the sugar?
While a kitchen torch is the traditional tool for caramelizing the sugar topping, you can also use a broiler. Just be sure to watch closely to prevent burning.
5. How should I store leftover crème brûlée?
Store leftover crème brûlée in the refrigerator, covered, for up to 2 days. Keep in mind that the sugar topping may soften over time.