This post has been a long time coming! I can’t believe I haven’t shared a crème brûlée recipe until now! It is one of my absolute favorite desserts! It is made of three of my most loved ingredients after all, cream, sugar and vanilla beans.
What Is Crème Brûlée?
Creme brulee is a french dessert that literally means “burnt cream,” as it is a custard with a hard caramelized shell coating the top. It is generally served at room temperature in individual dishes called “ramekins.” The contrasting layers make it one of my favorite recipes – Try it and you’ll find out why!
How To Make Creme Brulee
It really doesn’t get much better than this! To crack through that incredibly crisp, perfectly caramelized, candy-like shell, into a rich, luscious and perfectly smooth custard is something to dream about. And this recipe just happens to be my all time favorite! I’ve never had a crème brûlée I enjoyed more. It’s got to have something to do with the quality of vanilla beans I added to them.
I used Singing Dog Vanilla Beans and they are the best I’ve ever used.
This is a dessert that’s perfect for any occasion. Birthday, Easter, Christmas, wedding shower, celebrating a day of work – you name it.
You just can’t go wrong with these! It’s a dessert everyone will love.
And they are easier to make than you’d think. Plus it’s really not scary working with a culinary torch if that’s what you’ve been nervous about.
If you are looking for one to purchase you can get them on Amazon HERE.
I have seen some recipes that use the broiler to caramelize the sugar but I like to use a culinary torch because it gives you more control over how evenly the sugar melts.
If you don’t have a torch and don’t want to invest in one than you can try the broiler route.
Once they’re chilled – set the oven rack about 5 – 6 inches away from the broiler.
Place the custards on a rimmed baking sheet, cover custards with the sugar and broil for about 5 minutes until sugar caramelizes – keep a close eye on them though they can burn quickly.
Other Best Creme Brulee Recipes
Be sure to check out the other Crème Brûlée desserts I have posted.
- 4 cups heavy cream
- 1 1/4 cup granulated sugar , divided
- 1 pinch salt
- 8 large egg yolks
- 1 vanilla bean
- 1/2 tsp vanilla extract
- Hot water for water bath
Preheat oven to 325 degrees. Pour cream into a medium saucepan. Scrape seeds from vanilla bean and add to saucepan along with vanilla bean pod. Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale. While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract and remove vanilla bean pod.
Place ramekins into baking pans. Divide cream mixture among ramekins (about 7 - 6 oz ramekins or about 12 - 4 oz ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger). Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar. Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
Recipe Source: method adapted from Alton Brown
This post is sponsored by Singing Dog Vanilla, however all thoughts and opinions are my own. Thanks for working with me Singing Dog Vanilla, I love your products!
This post contains an affiliate link.