I absolutely love this crème brûlée recipe because it feels like a little luxurious treat that transforms basic pantry staples into something extraordinary and elegant. The magical moment of breaking through that perfectly caramelized sugar crust to reveal the silky, vanilla-infused custard beneath never gets old, and it makes me feel like a true kitchen connoisseur!
A Classic French Crème Brûlée is something I love for its elegance and simplicity. My recipe starts with 2 cups of velvety heavy cream, infused with a vanilla bean and all its fragrant charms.
I use 5 large egg yolks, sweetened with 1/2 cup granulated sugar, and a hint of salt. (You could make this with 6 yolks and a little more cream if you wanted to, though I’d never tell.) The result is a rich, creamy delight with a crisp caramel shell.
Ingredients
Heavy Cream:
Abundant in fat, contributes to creaminess, a smooth feel.
Comprised of mostly fat.
Very little to no protein.
Very little to no carbohydrate.
Vanilla Bean:
Delivers a perfumed, floral fragrance, enhances flavor complexity.
Egg Yolks:
Thickening quality, a source of protein.
Granulated Sugar:
Imparts sweetness, browns for a crunchy exterior.
Salt:
Sweetness balance and complex flavor enhancement.
Ingredient Quantities
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- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1/8 teaspoon salt
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Instructions
1. Set your oven to 325°F (160°C) to begin with.
2. In a heavy saucepan over medium heat, stir together the cream and vanilla bean (or extract). Bring to a gentle simmer, then remove from heat and steep for about 10 minutes.
3. In a mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and salt until the mixture becomes pale and thick.
4. Whisk the warm cream very gradually into the egg yolk mixture, adding it slowly so as not to cause the egg yolks to curdle.
5. Pass the combination through a fine-meshed sieve into a different bowl to segregate any solid matter and guarantee a smooth custard.
6. Separate the custard evenly among 4 to 6 ramekins (according to your size preference).
7. Position the ramekins into a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
8. Place the baking dish in the oven carefully and bake for 30 to 35 minutes, or until the custards are just set but still slightly jiggly in the center.
9. Take out the ramekins from the water bath and allow them to cool to room temperature. Next, place them in the refrigerator for a minimum of 2 hours or until they reach a fully chilled state.
10. Prior to serving, dust a thin, even coat of granulated sugar over each custard, then use a kitchen torch to turn the sugar into a caramel until it reaches a golden brown color. Allow the custards to sit for a brief moment before serving to allow the sugar to harden into a crisp top.
Equipment Needed
1. Oven
2. Heavy saucepan
3. Mixing bowl
4. Whisk
5. Fine-meshed sieve
6. Ramekins (4 to 6, depending on size)
7. Baking dish
8. Kitchen torch
FAQ
- Q: Can I use vanilla extract instead of a vanilla bean?A: Indeed, if you have only pure vanilla extract on hand, it can be used as a one-for-one substitution for a vanilla bean. That would mean using 1 teaspoon of vanilla extract to substitute for an ingredient that calls for a vanilla bean.
- Q: How can I achieve the perfect caramelized sugar top?A: Spread granulated sugar evenly over the custard that has been chilled and use a torch from the kitchen to melt and brown the sugar until it has turned golden.
- Q: Can I prepare creme brulee in advance?A: Yes, the custard can be prepared as much as 3 days ahead of time and can be given a caramelized topping right before serving.
- Q: What is the best way to separate egg yolks from the whites?A: Over a bowl, break the egg and allow the egg white to drop through your grasp, while you keep the yolk intact.
- Q: Is a blowtorch necessary for this recipe?A: The best tool for caramelizing sugar is a blowtorch, but you can also use an oven broiler, with results that may vary.
- Q: Why is salt added to the creme brulee?A: Salt boosts the custard’s flavor, countering the sweetness and making the vanilla shine.
B: The flavor of the custard is enhanced by salt, which balances the sweetness of the custard and makes the vanilla flavor more pronounced.
Substitutions and Variations
You can substitute 2 cups of coconut cream for the heavy cream, for a dairy-free version.
For a flavor that is similar, use 1 teaspoon of vanilla paste instead of a vanilla bean.
You can replace granulated sugar with the same amount of superfine sugar necessary to achieve a smoother custard.
When using egg yolks, think about using duck egg yolks for a custard that’s even richer.
Pro Tips
1. Use Fresh Vanilla Bean: If possible, use a fresh vanilla bean instead of extract for a more intense and aromatic vanilla flavor. The seeds from the bean will also add a speckled appearance to your custard, enhancing both the taste and presentation.
2. Temper the Egg Yolks Carefully: When combining the warm cream with the egg yolks, add the cream very slowly and whisk continuously. This gradual process helps prevent the egg yolks from cooking too quickly and curdling, ensuring a smooth custard base.
3. Achieve a Perfect Water Bath: Ensure the water in your baking dish is hot when you pour it around the ramekins. This will help the custards to bake evenly and gently, preventing them from overcooking or cracking.
4. Cool Gradually: After baking, allow the custards to cool at room temperature before refrigerating them. This gradual cooling process helps to maintain the creamy texture and prevents condensation from forming on the surface.
5. Even Caramelization: When torching the sugar on top, move the torch steadily and evenly across the surface to achieve a uniform golden brown caramel. Wait a minute or two before serving to allow the caramelized sugar to harden, creating that satisfying crack when you tap into it.
Classic French Creme Brulee Recipe
My favorite Classic French Creme Brulee Recipe
Equipment Needed:
1. Oven
2. Heavy saucepan
3. Mixing bowl
4. Whisk
5. Fine-meshed sieve
6. Ramekins (4 to 6, depending on size)
7. Baking dish
8. Kitchen torch
Ingredients:
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- 2 cups heavy cream
- 1 vanilla bean, split and scraped (or 1 teaspoon pure vanilla extract)
- 5 large egg yolks
- 1/2 cup granulated sugar, plus extra for topping
- 1/8 teaspoon salt
“`
Instructions:
1. Set your oven to 325°F (160°C) to begin with.
2. In a heavy saucepan over medium heat, stir together the cream and vanilla bean (or extract). Bring to a gentle simmer, then remove from heat and steep for about 10 minutes.
3. In a mixing bowl, whisk together the egg yolks, 1/2 cup of granulated sugar, and salt until the mixture becomes pale and thick.
4. Whisk the warm cream very gradually into the egg yolk mixture, adding it slowly so as not to cause the egg yolks to curdle.
5. Pass the combination through a fine-meshed sieve into a different bowl to segregate any solid matter and guarantee a smooth custard.
6. Separate the custard evenly among 4 to 6 ramekins (according to your size preference).
7. Position the ramekins into a baking dish and pour hot water into the dish until it reaches about halfway up the sides of the ramekins.
8. Place the baking dish in the oven carefully and bake for 30 to 35 minutes, or until the custards are just set but still slightly jiggly in the center.
9. Take out the ramekins from the water bath and allow them to cool to room temperature. Next, place them in the refrigerator for a minimum of 2 hours or until they reach a fully chilled state.
10. Prior to serving, dust a thin, even coat of granulated sugar over each custard, then use a kitchen torch to turn the sugar into a caramel until it reaches a golden brown color. Allow the custards to sit for a brief moment before serving to allow the sugar to harden into a crisp top.
