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.
Having cravings for something sweet? Check out these Weight Watcher Lemon Tartlets, Vanilla Custard and Chocolate, Creme Brulee, or my own recipe for Oreo and Peanut Butter Lovers Cheesecake Bars.
Creme Brûlée
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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6
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
©MARILYN'S TREATS. All images are copyright protected.
Nutrition
Calories: 0kcal | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%
I 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!
I love creme brulee. The burning to crtalize is the coolest thing! Thank for commenting.
I love crème brulee I substitute coconut cream for cream and its lighter for myself still turns out amazing 🙂
Thanks 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.