A delicious treat that never fails to impress, crème brûlée is a decadent French dessert known for its creamy custard base and caramelized sugar top. This traditional dessert perfectly balances a velvety texture with a layer of crisp, burnt sugar. Crème Brûlée is a show-stopper at any gathering thanks to its straightforward yet elegant presentation. Let’s take a closer look at the fun process of creating this decadent masterpiece.
Crème BrûléeCourse: DessertCuisine: FrenchDifficulty: Medium
Crème brûlée or the French interpretation of “Burnt Cream” is a dessert consisting of a rich custard base topped with a layer of caramelized sugar.
A true Creme Brulee will be topped with Demerara Sugar
The original and The Best
300 ml double cream
1 vanilla pod
3 egg yolks
15 g caster sugar
1 tbsp demerara sugar
- Preheat the oven ready at 150C and place 2 small ovenproof ramekins in a deep baking tin.
- Pour the cream into a heavy-based pan and split the vanilla pod in half lengthways.
- Scrape out the seeds with the back of the knife and put the pod and the seeds into the pan with the cream. Slowly bring to the boil over a medium-low heat.
- Place the yolks and caster sugar into a medium-sized heatproof bowl and whisk until just combined.
- When the cream begins to boil, remove the vanilla pod and pour the cream on to the egg yolk and sugar mix, whisking constantly to create a thick creamy mix.
- Divide the mixture between the ramekins and fill the baking tin with water to about 2/3 of the way up the ramekins.
- Place into the oven and bake for about 40 minutes until the custard is set, there should be slight movement within the creme when shaken.
- When cool place in the refrigerator to go cold.
- Just before serving, scatter the tops of the cold brulees with the demerara sugar,( you can use Castor sugar here for a smoother finish, but with demerara sugar, you get a much crunchier finish) and you can then use a Kitchen Blowtorch. or hot grill to caramelise the tops, the choice is yours, but if using a grill, you may need to put them back in the fridge for no more than half an hour before serving to cool down again.
Q: Can I caramelize the sugar without a kitchen torch?
Absolutely! For a few minutes, place the custards under the broiler while keeping a close eye on them to prevent burning.
Q: Why is a water bath required when making Crème Brûlée?
The custards won’t curdle or crack because of the water bath’s even, gentle cooking.
Q: Can I prepare Crème Brûlée in advance?
The custards can be made a day ahead of time, and the sugar can be caramelized right before serving.
Q: What if I’m missing the vanilla beans?
Simply adjust the amount to taste when using vanilla extract as a substitute.
Q: Can I caramelize with a different kind of sugar?
Granulated sugar is the traditional option, but you can also try brown sugar or even demerara sugar for a distinctive flavor.
Also Read: Custard Slice Recipe
A Crème Brûlée is a decadent treat that features silky textures and a satisfying crunch. You can enjoy the complex flavors and textures of this traditional French dessert while wowing your guests with your culinary prowess by making it at home. Therefore, gather your ingredients, follow the instructions, and relish each spoonful of this delicious treat.