Creme Brulee Recipe

Crème brûlée is a classic French dessert consisting of a custard base topped with a layer of hardened caramelized sugar.

Ingredients

The classic ingredients for crème brûlée include:

Heavy cream
Granulated sugar
Egg yolks
Vanilla extract

Additional ingredients can be added to the custard mixture to create different flavors, such as:

Chocolate
Coffee
Fruit puree

For caramelizing the sugar on top, you will also need:

granulated sugar for the topping

Some recipes may also use salt, for balancing the sweetness.

The ingredients are typically combined and heated on the stovetop, then poured into ramekins and baked in a water bath before being chilled and caramelized. The ratio of ingredients can vary depending on the recipe, but a typical ratio is 1 cup cream to 1/4 cup sugar to 4 egg yolks.

How To Make

Here is a basic recipe for making crème brûlée:

Ingredients:

1 cup heavy cream
1/4 cup granulated sugar
4 egg yolks
1 tsp vanilla extract
Additional sugar for caramelizing

Instructions:

Preheat your oven to 300°F (150°C).
In a saucepan, combine the cream and sugar over medium heat. Stir until the sugar is completely dissolved.
In a separate bowl, whisk together the egg yolks and vanilla extract.
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher with a pouring spout.
Pour the custard mixture into four (4 oz) ramekins.
Place the ramekins in a baking dish and pour enough hot water into the dish to come halfway up the sides of the ramekins.
Bake the custards in the preheated oven for 25-30 minutes, or until they are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the baking dish and let them cool to room temperature.
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.
To caramelize the sugar on top, sprinkle a thin layer of granulated sugar over the surface of each custard. Use a kitchen blowtorch or place it under a broiler to melt and caramelize the sugar.
Let the crème brûlée cool for a few minutes before serving.

Note: If you don’t have ramekins, you can also use small oven-proof bowls or cups.

This recipe is just a basic guide and you can experiment with different flavors and ingredients to make it your own.

Custard Base making

The custard base for crème brûlée is made by mixing together cream, sugar, egg yolks, and vanilla extract. Here is a step-by-step guide on how to make the custard base:

In a saucepan, combine the cream and sugar over medium heat. Stir until the sugar is completely dissolved.
In a separate bowl, whisk together the egg yolks and vanilla extract.
Slowly pour the hot cream mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
Strain the custard mixture through a fine-mesh sieve into a large measuring cup or pitcher with a pouring spout. This will remove any lumps and ensure a smooth custard.
Pour the custard mixture into four (4 oz) ramekins.
Place the ramekins in a baking dish and pour enough hot water into the dish to come halfway up the sides of the ramekins.
Bake the custards in the preheated oven for 25-30 minutes, or until they are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the baking dish and let them cool to room temperature.
Once cooled, cover each ramekin with plastic wrap and refrigerate for at least 2 hours or overnight.

This recipe is just a basic guide and you can experiment with different flavors and ingredients to make it your own. For example, you can add chocolate, coffee, or fruit puree to the custard mixture to create different flavors.

Serve

Crème brûlée is typically served chilled, and the contrast of the creamy custard and the crisp caramelized sugar is a hallmark of the dish.

When serving, you can garnish the crème brûlée with fresh berries, mint leaves, or a sprinkle of cocoa powder or grated chocolate. You can also serve it with a side of fresh fruit or a drizzle of chocolate or caramel sauce.

It’s best to serve the crème brûlée soon after the sugar is caramelized, as the sugar topping can lose its crispness over time. And also to be consumed within the same day it was prepared.

Crème brûlée is a rich and indulgent dessert, and it is typically served in small portions. It is perfect for a special occasion, or as a luxurious end to a fancy dinner party.