Crème Brûlèe

The ultimate indulgent dessert is this rich and creamy vanilla custard with a crunchy and caramelised topping. With this simple recipe, you can master this classic French sweet treat.

I recently shared my recipe for crème caramel, and I wanted to recreate my very own crème brûlèe. After several tweaks and twists I am ready to share my recipe with you.

For a creamy custard, you do need to only use egg yolks. It also contributes to the vibrant yellow colour.

But, not to worry don’t throw any leftover egg whites as there are many ways to use them in different recipes. Desserts such as swiss meringue buttercream, chocolate soufflé, and angel food cake are examples of this, not to mention that there are so many more.

It is critical that the crème brûlée be baked in a water bath rather than simply in the oven. A bain-marie is a water bath that helps to gently bake the dessert without causing surface cracks.

I have tried this recipe with milk, single cream, and double cream. Double cream is the best out of the three to help create the custard’s luxurious and velvety texture.

However, to reduce the fat content, you can use single cream instead, but the custard will be less velvety.

The ramekins will be slightly wobbly when removed from the ovens, which is normal. When this is done, this is what forms the crème portion of the dessert.

The brûlée, which means “burnt” in French, comes next. Once the desserts have cooled, gently dab away any excess moisture with a paper towel, being careful not to dent the custard.

Then, generously sprinkle the sugar over the entire surface. Gently swirl the ramekins to distribute the sugar evenly across the top.

Rotate the flame around and slowly move it around with a torch held a few centimetres from the top. As the sugar cooks, it turns caramel-coloured, and the glaze is finished when the entire top is done.

If you don’t have a flame torch, then you can broil the ramekins as an n alternative. However, you may not be able to achieve that crackly topping as well as with a flame torch.

This glaze creates the crackle on the top of the dessert when the spoon is dipped into it. They can be served immediately or chilled for 10 minutes in the refrigerator before serving.

For an elegant touch, garnish with a few summer berries and a dusting of icing sugar before serving then enjoy.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Crème Caramel
• Mint Chocolate Milkshake
• Cherry Cobbler
• Blueberry Streusel Cake
• Kinder Bueno Cheesecake

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Crème Brûlèe

by Nabeela Kauser

Crème brûlèe strikes the ideal balance between lightness and indulgence. Learn how to make this silky, melt-in-your-mouth custard dessert with this simple recipe. A true showstopper for the dessert table.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 45 mins

Chilling Time 2 hrs

Total Time 3 hrs 5 mins

Course Dessert

Cuisine French

Servings 6

Calories 481 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 600 ml Double Cream
• ▢ 6 Egg Yolks
• ▢ 75 g Granulated Sugar
• ▢ 1 tsp Vanilla Extract
• ▢ 4 tbsp Caster Sugar
• ▢ 1 pinch Salt

Instructions

• Preheat the oven to 150°C/300°F/Gas Mark 2.
• In a medium-sized saucepan, heat the cream until it just starts to simmer.
• In a separate bowl, whisk the egg yolks, granulated sugar, vanilla extract, and salt until well combined.
• Slowly pour the hot cream into the egg mixture, whisking constantly until well combined.
• Pour the mixture through a fine-mesh strainer into a large jug, then use the jug to pour the mixture evenly into the ramekins.
• Place the ramekins in a deep baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake in the preheated oven for 45 minutes, or until the custard is set around the edges but still slightly wobbly in the centre.
• Remove the ramekins from the baking dish and allow them to cool to room temperature, then refrigerate for at least 2 hours, or until completely chilled.
• Just before serving, sprinkle 1 tablespoon of caster sugar over the top of each custard, making sure it's spread evenly. Place the ramekins under the grill on a high heat for 2-3 minutes or until the sugar has caramelized, or use a kitchen torch to brulee the sugar until it turns a rich brown colour.
• Serve immediately and enjoy your delicious creme brulee!

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 481kcalCarbohydrates: 24gProtein: 6gFat: 41gSaturated Fat: 25gCholesterol: 308mgSodium: 36mgPotassium: 117mgSugar: 24gVitamin A: 1738IUVitamin C: 1mgVitamin D: 3µgCalcium: 90mgIron: 1mg

Keyword Baking, Custard, Dessert, Food, Party, Party Food, Recipe, Sweet

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