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.
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5 from 10 votes

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
Course: Dessert
Cuisine: French
Keyword: cream, sugar
Method: Bake
Skill Level: Intermediate
Servings: 6
Calories: 543kcal
Author: Marilyn Lesniak

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

Don’t have a Blow Torch? Neither do I!!!  Try this 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!
©MARILYN'S TREATS. All images are copyright protected.

Nutrition

Serving: 1g | Calories: 543kcal | Carbohydrates: 30g | Protein: 8.3g | Fat: 60g | Saturated Fat: 37g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 444mg | Sodium: 54mg | Potassium: 0mg | Fiber: 0g | Sugar: 30g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg