Crème Brûlée ~also known as burnt cream, crema catalana, or Trinity cream is a dessert consisting of a rich custard base topped with a contrasting layer of hard caramel. It is normally served at room temperature. This Creme Brûlée presents with a real WOW factor when you add a bit of color with a fresh strawberry. Not only will your guests think you just came back from a culinary course but it is really delicious. Don’t be intimidated. It is really as easy to make as a pudding. And you bake it! The only hard part is the blow torch. Easy enough to do, you just need the right tools. Handy hubby may be able to help you there. LOL. NOT!
Having cravings for something sweet? Check out these Weight Watcher Lemon Tartlets, or Vanilla Custard and Chocolate.
Creme Brûlée
Ingredients
- 2 1/2 cups heavy cream
- 3/4 cup sugar
- 1/2 vanilla bean split lengthwise and seeds scraped
- Pinch salt
- 5 large egg yolks lightly beaten
- 6 tablespoons sanding sugar
Instructions
- Preheat the oven to 325°F and arrange the ramekins on a large rimmed baking sheet.
- In a medium saucepan over moderately high heat, combine the heavy cream, 1/2 of the sugar, the vanilla bean seeds and pod, and the salt and bring to a boil, stirring to dissolve the sugar.
- While the cream is heating, combine the egg yolks with the remaining sugar and whisk to combine. Gradually add about 1/3 of the hot cream to the yolks, whisking constantly, then add the remaining hot cream and stir to fully combine. Strain the custard through a fine-mesh sieve into a clean container. Carefully ladle or pour the custard into the ramekins, filling them to the rim.
- Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake until the edges have set but the center still jiggles when the ramekin is gently shaken, 20 to 25 minutes.
- Remove the ramekins from the water bath and let cool on a rack for 30 minutes then wrap individually and refrigerate for at least 3 hours.
To serve:
- Sprinkle the top of each custard with a thin even layer of sanding sugar, using about 1 tablespoon per ramekin. Use a kitchen blowtorch or the broiler to evenly melt and caramelize the sugar. Serve immediately.
Notes
- Set your oven on Broil (high) and put your rack on the top shelf.
- Let the oven get nice and hot (3-7 minutes).
- Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath.
- The cold bath should keep the custard from cooking, but the sugar on top will heat till it caramelizes.
- It'll only take 3-4mins.
Miz Helen
April 15, 2019 at 5:58 PMWe love Creme Brulee, it is really a favorite! Hope you have a very special holiday and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen
Marilyn
April 15, 2019 at 7:24 PMThank you for the party Miz Helen. It is one I will never miss. Have a Happy Easter!
April J Harris
April 12, 2019 at 9:59 AMThere’s nothing like a classic Creme Brûlée, and yours looks gorgeous, Marilyn! My husband is always trying to get me to buy one of those culinary blow torches. I’m a bit afraid of them and always use the broiler. Having said that, I think Thank you so much for your support of the Hearth and Soul Link Party!
April J Harris
April 12, 2019 at 10:00 AMOops, part of my comment disappeared! I meant to say, There’s nothing like a classic Creme Brûlée, and yours looks gorgeous, Marilyn! My husband is always trying to get me to buy one of those culinary blow torches. I’m a bit afraid of them and always use the broiler. Having said that, I think he would be more than happy to help me do the brûlée bit! Thank you so much for your support of the Hearth and Soul Link Party!
Marilyn
April 12, 2019 at 3:30 PMEven though working with a blow torch could be fun for him, but it doesn’t come with duct tape! My husband would give it a pass. LOL. I like using the broiler. I dont worry about catching kitchen towels on fire anymore. (Yes, there is a story behind that!) Enjoy your week.
Helen at the Lazy Gastronome
April 11, 2019 at 6:53 PMOhhh – I need a spoon to tap that top and eat it!! Looks perfect! Thanks for sharing at the What’s for Dinner party! Hope you come again next week.
Marilyn
April 11, 2019 at 9:36 PMThank you Helen for the enthusiasm. It is like having a nice glaze of brown sugar on your oatmeal. It is a thorough and delicate process to figure out how to get to it. LOL. Enjoy your weekend.
Jen
April 10, 2019 at 6:23 PMOh my gosh does this look delicious! I LOVE creme brulee, but have never made it. Maybe it is time now!
Marilyn
April 10, 2019 at 8:45 PMI love making dishes that look like an expert made them. But they are easy and I don’t tell anyone! LOL. Enjoy your day!
mireille
April 10, 2019 at 8:34 AMThis is my favorite dessert in the world! Why have I never made it before? Pinning this and maybe I will try!
Marilyn
April 10, 2019 at 9:27 AMOh thank you! It is not very hard to make. You just need a blow torch or make a hack.
Follow these steps and watch very carefully…
Set your oven on Broil (high) and put your rack on the top shelf.
Let the oven get nice and hot (3-7 minutes).
Fill an oven safe dish with crushed ice and water and place your dishes into the ice/water bath.
The cold bath should keep the custard from cooking, but the sugar on top will heat till it caramelizes.
It’ll only take 3-4mins. Good luck!
Clearissa Coward
March 27, 2019 at 1:05 PMAs always yummy I am sure.
Marilyn
March 27, 2019 at 4:07 PMThis is one of those special occasion desserts. I hope you get a chance to taste it. Enjoy your week!
Kathleen rupp
January 4, 2019 at 11:25 PMI have been wanting to learn how to make this for a while and this year I was gifted ramekins! Ha!!! I will definitely be printing out this recipe!! I love crime brûlée… can’t wait to learn how to make it! Thanks Marilyn!
Marilyn
January 4, 2019 at 11:27 PMI love creme brulee. The burning to crtalize is the coolest thing! Thank for commenting.
Mel Borhi
August 15, 2014 at 3:27 PMI love crème brulee I substitute coconut cream for cream and its lighter for myself still turns out amazing 🙂
Marilyn Lesniak
August 15, 2014 at 8:06 PMThanks Mel for the tip! I am definetly going to try that. Sounds like something I will definitely add to my recipe. I appreciate you taking the time to comment.