Crème Brûlée is probably one of those desserts that I will always order if it’s in the menu. Creamy silky custard with the burnt caramelized sugar on top waiting to be cracked. It’s a dessert so easy to make that one shouldn’t wait for restaurant visit to enjoy it.
What is Crème Brûlée?
Crème Brûlée is baked custard topped with granulated sugar which is blow torched to burn and caramelize. As you crack the crystalized crystal sugar with a gentle snap the creamy custard oozes out. At every spoon you get a little crunch from the burnt sugar with creamy custard! It is this contrast of texture that makes it Crème Brûlée so delightful and divine.
You need just 5 basic ingredients
- Heavy Cream
- Vanilla extract
- pinch of salt
Crème Brûlée is always prepared in individual size portions, and a shallow ramekin is the best choice.
WATCH THE VIDEO
Steps to prepare Crème Brûlée
In a pan, warm the heavy cream along with sugar. Stir around to dissolve the sugar.
Whisk the egg yolks in a separate bowl. Add ¼ cup of the warm milk to the egg yolk and whisk as you pour. This will temper the egg yolk.
Then pour rest of the warm cream and whisk to mix everything.
Strain the custard and pour it in ovenproof individual bowls. (VERY IMPORTANT STEP)
The cast will be baked in the oven on a water bath. Place the bowls in a deep casserole. Cover the individual bowls with an aluminum foil. Pour hot water to the casserole until it reaches halfway through the bowls. Bake at 325 F for 40 minutes.
Then place the bowls in the refrigerator for a few hours to set.
Just before serving, add the sugar on top and caramelize it.
How to caramelize the sugar without a blow torch?
Once you cool, the baked custard in the refrigerator for few hours. Sprinkle a layer of sugar on the custard and place the bowls on a cookie sheet. Place the cookies' sheet on the top rack of the oven and broil for 5 minutes. Do keep an eye as you broil, as it might take more or less time to caramelize the sugar.
Can you make Crème Brulé eggless?
YES! Instead of egg, you can thicken the heavy cream by using corn flour instead. Eggless crème Brulé doesn’t need to be baked.
You can pour the strained custard in the individual bowl and let it set in the refrigerator.
Add sugar and caramelize it before serving.
Crème Brûlée is a delightful dessert which a beautiful texture contrast between silky card and crystallized burnt sugar. I kept the flavor simple here with vanilla extract, but you can use your choice of flavors here.
- Heavy Cream - 3 cups
- Sugar - ½ cup plus 7 teaspoons to sprinkle on top of the baked custard for brulee
- Egg Yolks - 5
- Vanilla extract - 1 teaspoon
- pinch of salt
- Whisk the egg yolks in a bowl
- Pour the heavy cream, and sugar to a heavy bottom pot and warm it in low heat. Do not boil, just warm the cream and keep stirring to avoid the cream from getting burnt at the bottom of the pan.
- Once the cream is warm, switch off the heat and let it cool down for a few minutes.
- Next, pour ¼ cream at a time to the egg yolk and keep whisking as you pour. After pour ¼ cup a few times, pour the rest of the warm cream and whisk to mix everything.
- Preheat the oven to 325 F
- Strain the whisk custard mix and then divide into 7 individual ramekins or small baking bowls.
- The custard will be baked using water bath technique. Place the bowls on a bigger baking dish or casserole and pour hot water to the baking dish carefully without pouring water on the custard. Pour almost halfway through.
- Place the dish carefully in the middle rack of the preheated oven and bake for 40 minutes.
- Once baked, it will be a little wobbly in the center. Let it cool down completely in the refrigerator for at least 4 to 5 hrs or overnight. You can make this 3 to 4 days in advance.
- Just before serving, sprinkle sugar on top of the custard and using a blow torch caramelized the sugar. If you don't have a blow torch, place the custard bowls in a cookie sheet and place it on the top rack of the oven and broil for 5 minutes. Keep as eye as you broil, as it might take more or less time to caramelize.
- Serve right away!
Can you make Crème Brulé eggless?YES! Instead of egg, you can thicken the heavy cream
by using corn flour instead and add gelatin to set it. You can pour the strained custard in the individual bowl and
let it set in the refrigerator. Add sugar and caramelize it before serving.