Get ready to wow your family with a classic French dessert that is easy to prepare and delicious to eat!
This crème brûlée recipe checks all the boxes for the perfect dessert. It is rich, creamy, and loaded with delectable vanilla taste. Every spoonful beckons you back for more as you slowly savor each deliciously silky bite. Of course, I would be remiss if I didn’t mention that fun, crunchy sugar topping that eagerly awaits the first tap of your spoon.
Kids have a blast with this dessert as they crack that caramelized sugar crust. You accomplish this by sprinkling sugar over the custard, then melting it with a kitchen torch or under the broiler. For such an elegant-looking dessert, you’ll be surprised how easy it is to prepare.
The key to making the perfect crème brûlée is to follow the instructions carefully. You want to heat the cream only until it is hot—don’t let it reach boiling. When you are ready to add the hot cream to your egg yolk-sugar-salt mixture, do it slowly, whisking continuously to avoid curdling. Use a very fine sieve to strain the custard, removing any lumps that would affect its creaminess. When adding boiling water to your baking dish, do so carefully so none of it spills or splashes into the custard. That will affect its consistency. Finally, remove the custard from the oven once the edges set, but the center is still a bit wobbly.
If you don’t have vanilla bean paste, you can use an equal amount of pure vanilla extract. Do not use imitation vanilla in this recipe, as it will not provide the flavor you desire. Another option is to use one-quarter of a whole vanilla bean, scraping out the inside (seeds) and using them in the recipe. That will also give your crème brûlée that beautiful speckled vanilla appearance.
What type of cream works best in crème brûlée?
This crème brûlée recipe calls for heavy cream, a common ingredient in this delightful French custard. However, you can also use heavy whipping cream, double cream, fresh cream, or regular whipping cream. The one thing to remember is that it needs to be full-fat—not low-fat. Heavy cream, often labeled heavy whipping cream, typically has a fat content of 36 to 40%, which is crucial for providing that thick, velvety texture. Regular whipping cream has slightly lower fat content, which still yields good results, though the custard may be softer. Double cream, with its high fat content of over 48%, provides the richest, thickest results.
For a non-dairy version, use plant-based heavy cream. The best option is full-fat canned coconut cream. Other options are dairy-free whipping creams available in grocery stores. Cashew cream is another option that provides a thick custard. The appearance of dairy-free custard may be different from that of dairy custard, but it will still yield a delicious dessert.
How do I store leftovers?
Once you prepare this crème brûlée recipe, allow it to cool to room temperature before refrigerating the ramekins, tightly covered with plastic wrap, for up to 4 days. Wait until serving to sprinkle the sugar on top, then heat it with a kitchen torch or under the broiler. It’s best not to caramelize the sugar before refrigerating, as it will soften and lose its crunchy texture.
Serving suggestions
A classic way to serve this crème brûlée recipe is with one or two fresh berries on top, along with a dollop of this Whipped Cream Recipe. Some people like to enjoy crème brûlée with a delicate cookie on the side. Russian Tea Cakes, Almond Butter Cookies (a delicious gluten-free treat), Italian Wedding Cookies, and 3-Ingredient Butter Cookies are all excellent choices. And, if you’re looking for The Best Shortbread Cookie Recipe to go with this dessert, we have what you need for a perfect ending to an excellent meal.
Crème Brûlée Recipe
Ingredients
- 1 1/2 cups heavy cream
- 3/4 teaspoon vanilla bean paste
- 4 large egg yolks
- 5 tablespoons granulated sugar plus extra for topping
- 1/8 teaspoon salt
- Fresh berries for garnish
Instructions
- Preheat your oven to 300°F. In a small saucepan, heat the heavy cream and vanilla bean paste over medium heat until the cream is hot but not boiling.
- In a bowl, whisk together the egg yolks, 5 tablespoons granulated sugar, and salt until smooth.
- Slowly pour the hot cream into the egg mixture while whisking constantly. This prevents the eggs from curdling.
- Strain the custard through a fine sieve into a clean bowl. Evenly divide the mixture among 4 small ramekins or 3 medium ones.
- Place the ramekins in a deep baking dish. Pour boiling water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes until the custard is mostly set with a slight wobble in the center.
- Carefully remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours.
- Just before serving, sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden top. Garnish with fresh berries and serve immediately.
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