Classic Crème Brûlée is surprisingly easy to make - definitely easier than flan with its scary "flipping over" step. Plus, you get to play with Fire.
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I'd like you to meet the Custard's elegant, aristocratic French aunt, Brûlée. Crème Brûlée. (Oh, I do so love it when I get to use all those fancy French accents!)
Classic crème brûlée is a recipe I have avoided for a very long time, mostly because I was afraid it was just too far above my raisin’, as Mr. B is fond of saying. I imagined its luxurious, velvety texture to be far too complex for a simple self-taught cook like me to achieve. Boy, was I wrong.
In practice, I found crème brûlée to be surprisingly easy to make - definitely easier than flan with its scary "flipping over" step. Plus, you get to play with Fire. On purpose! How cool it that!?!
Classic Vanilla Bean Creme Brulée
Equipment
- Kitchen Torch
- Ramakins
Ingredients
- 2 cups heavy cream
- 1 whole vanilla bean
- 6 large egg yolks
- ½ cup sugar
- Additional granulated sugar for topping
Instructions
- Preheat oven to 300° F.
Prepare the Vanilla-cream:
- In a small saucepan, whisk (almost) constantly and bring cream to barely a simmer over medium-high heat. Remove from heat immediately when you begin to see bubbles forming around the sides of the pan.
- Cut the vanilla bean in half lengthwise and scrape the seeds into the warm cream, then add the vanilla bean pieces. Let vanilla beans stand in cream for 30 minutes.
Prepare the Custard:
- Bring a teakettle or large saucepan of water to a boil.
- Combine egg yolks and sugar in a bowl and beat until pale yellow and thick. Pour the vanilla and cream mixture into the egg mixture and whisk thoroughly to combine.
- Place a fine mesh sieve over a bowl and strain the custard mixture. (I do this twice.)
- Blend strained mixture with a whisk one more time. (There will still be tiny vanilla seeds in the mixture. They are supposed to be there.)
Bake the Custard
- Place a paper towel on the bottom of a large baking pan. This keeps the ramekins from slipping. (The pan needs to be large enough to hold four ramekins.)
- Set the ramekins on the paper towel. Fill each ramekin with equal amounts of the custard mixture.
- Pour about one inch of water into the pan. It should come about halfway up the ramekins, but no more. You don’t want water to splash into your custard mixture.
- Bake about 25-35 minutes, depending on the depth of your ramekins. Custards should appear set around the edges but slightly loose in the center.
- Turn off the oven, open the oven door, and allow custard to cool in the pan for 15 minutes. Transfer to a wire rack and cool to room temperature. Place in the refrigerator for 2 hours to cool completely.
Brulée Time!
- When custards are completely cool, sprinkle the top evenly with granulated sugar.
- Using a kitchen torch, carefully brown the top to caramelize the sugar. Distributing the sugar one thin layer at a time will yield better results than putting it all on at once.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
A Closer Look: How to Caramelize Crème Brûlée
When custards are completely cool, sprinkle the top evenly with granulated sugar.
In my experience, distributing the sugar one thin layer at a time will yield better results than putting it all on at once.
Using a kitchen torch, carefully brown the top to caramelize the sugar. Keep the torch constantly moving to avoid scorching or burning sugar.
Crème brûlée claims a noble European lineage: The earliest known reference to Crème Brûlée as it is known today appeared over 400 years ago in a 1691 cookbook by François Massialot. Massialot was a French chef who served such renowned notables as Philippe I, brother of Louis XIV and Duke of Orleans and later his son, Philippe II, (also) Duke of Orleans.
Tip: I got my kitchen torch on Amazon for less than $20. (Keep an eye out for deals.)
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Aubrie LeGault says
Oh my- Creme Brulee is one of my all time favorite desserts. Thanks for the easier recipe. (Where did you get your torch?)
Renée ♥ says
I got mine on Amazon for less than $20 during a flash sale. There's a note at the end of the post with a link.
Jaime says
Oh wow, that looks delicious!
Charlene Asay says
I have always wanted to make Creme Brulee. I need to get myself a torch!
Barbara | Creative Culinary says
Absolutely love cream brulee. I have a small kitchen torch but thought I needed more so I bought a small home one. I was wrong and now see why the kitchen one is a good idea. 🙂
Brenda says
I so want my own mini blow torch for creme brûlée! It's one of my absolute favorite desserts. Yours look great!
Bianca says
That looks extremely easy and so delicious !! Thanks for sharing
Lila Rose says
You are awesome, precious daughter. Every day, you amaze me more. This is such an easy recipe, I think I can do it.
heather @french press says
I LOVE LOVE LOVE creme brulee, and I am with you on the flan - I hate having to flip a dessert
Rian Draper says
You can also use a food safe blow torch 🙂
Renée says
I'm not sure what the "also" refers to: that is precisely what a kitchen torch is - a food safe blow-torch.