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.
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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!
Hi, I’m Nabeela and I love to cook! I want to share with you my favourite, delicious family-friendly recipes. I want to inspire you to create fantastic food for your family every day.
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