Classic French Crème brûlée recipe (in 5 easy steps) (2024)

Learn how to make this classic crème brûlée recipe by following 5 easy steps and some simple instructions. After a while you'll be enjoying the creamiest vanilla-flavored French dessert.

If you happen to have asous vide, there's also a section with sous vide instructions.

What is creme Brulee?

Crème brûlée meansburnt creamin French but it's also known astrinity cream(you can read more in this article:the origin of Crème brûlée). Sometimes it is confused withcrema catalanabut this Spanish dessert is made with milk and not heavy cream.

Creme brulee is a silky custard cream baked in the oven and it's usually served in individual ramekins. Just before serving, the surface of the cream is sprinkled with white sugar and then gets burned with a torch.

Ingredients

It's hard to believe thatwith just 5simple ingredientsyou get a dessert this good, but it's true! These ingredients are:

• Heavy cream (also known as heavy whipping cream)
• Egg yolks
• White sugar
• Vanilla pod or vanilla extract
• Salt

The cream should have 35% fat content.

The recipe will also work withhalf and halfbut you'll need to add one more yolk.

Instructions (5 easy steps)

Once you see how easy it is to make this delicious dessert, you'll be making it almost every month, and not only for special occasions. The procedure can be broken down into these 5 simple steps:

1. Transfer the egg yolks, the sugar, the vanilla extract and the salt to a large bowl and whisk to combine.
2. Heat the cream in a small saucepan andslowlyadd it to the egg mixture while whisking constantly.
3. Transfer the custard mixture to the ramekins, place them inside a baking pan, fill it with hot water (water bath) and bake in a preheated oven.
4. When cooled, cover the ramekins with plastic wrap and chill in the fridge.
5. Just before serving, sprinkle the top of the custard with a tablespoon of sugar and burn it with a torch.

Using the torch

You will get the best results by using a torch. Divide the surface of the custard into smaller parts and torch every part moving the flame back and forth in very narrow movements. When one part is caramelized, move to the next one.

Don't let the caramel stay just blond, you want some dark spots for that bittersweet taste which will balance the sweetness of the sugar.

If a single layer of caramel isn't enough, follow this simple trick for anextra thick sugar crust:

• Sprinkle the top with an even layer of caster sugar and burn it with a brulee torch.
• Repeat with another layer of sugar and burn it again.

Caramel layer without a torch

If you don't have a torch, there are a couple of different methods for making the caramel layer.

The first method is to use your oven grill:To protect the custard from cooking further, put the ramekins inside a baking pan and fill it halfway through with cold water. Sprinkle the tops with sugar and grill in the high rack of your oven until the sugar is caramelized.

Sous Vide Instrunctions

Sous videis a cooking method where you seal the food in an airtight bag and cook it in a water bath. With this method you have absolute control over the temperature, so you always get consistent results. This means that your food is always cooked at the desired level.

Making creme brulee in a sous vide is a foolproof method which will give you perfect results every time.

Variations

Instead of vanilla you can flavor the custard base with orange/citrus zest, cinnamon and cloves, lavender, bergamot peel, dried rosebuds, tonka beans or coffee beans.

To infuse the custard with the flavor of your choice, you'll have to add the flavoring to the heavy cream, bring it to a boil, and let it infuse for 5-10 minutes.

Storage

Creme brulee is perfect as a make-ahead dessert because you can store it in the fridge and serve it the next day.

It will keep well for at least 4 days when it's refrigerated and wrapped with plastic wrap. Wait just before serving to sprinkle and burn the sugar, otherwise it can attract moisture.

FAQ

What ramekins - baking dish to use?

Traditionally, this classic french dessert is served in individual ramekins. However, you can also make it into porcelain coffee cups or small heatproof glass jars.

Most commonly 5-ounce (150 ml) or 6-ounce ramekins (180 ml) are used (you don't have to grease the sides of the ramekins).

The most important thing for the best texture is to fill them no more than 2 inches (5 cm) in height. If you fill them higher than that, you risk the chance your crème brulee to be under baked in the middle.

What is the best sugar for creme brulee?

The best sugar for the topping is white granulated sugar with caster sugar coming second best.

This type of sugar will caramelize quickly when burnt with the torch and will give the best results. Don't use brown sugar or other sugar alternatives because the result will not be the same.

What does creme brulee taste like?

The authentic recipe is made withvanilla. Because it contains cream and egg yolks it's basically acreamy vanillacustard. It actually tastes like thebest vanilla ice creambut in the form of a custard. And that's not all.

The extra thing this classic french dessert has, which makes it amazing, is theburnt sugar topping. Thiscrunchy caramel layeroffers a complex bittersweet taste and creates a stunning presentation (especially if you torch the crème in front of your guests). Optionally, you can top it with fresh berries or sliced peaches.

Why my creme brulee tastes eggy?

This can happen when you over-bake it. If I had to choose between a slightly under-baked crème brulee and a slightly over-baked one, I would choose the first one. This is because the under-baked one will be more loose but still creamy, whereas the over-baked will be curdled and eggy tasting.

Fresh, good quality eggs will also help for the creme brulee to not taste eggy!

What wine pairs well with creme brulee?

The safest options are sweet white wines like a French Sauternes, a Greek Muscat, An Italian Moscato D' Asti or a German Riesling. The most adventurous can try a fortified wine such as Madeira, Port or Vinsanto.

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Classic French Crème brûlée recipe (in 5 easy steps)

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Learn how to make this classic crème brûlée recipe by following 5 easy steps and some simple instructions (plus a sous vide method).

Nutrition

Calories: 437kcal