Mastering the Art of Crème Brulé at Home

Unlock the secrets of making a perfect Crème Brulé at home. Join us for a virtual masterclass and turn your kitchen into a French patisserie. Don’t just dream about creamy, caramelized perfection, make it happen with this Mastering the Art of Crème Brulé at Home.

Crème brûlée or crème brulée, also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Crème Brûlée, with its creamy base and caramelized topping, is a gem from French cuisine. It mixes simple ingredients like egg yolks, heavy cream, and vanilla extract with the art of caramelizing sugar. This custard dessert, once a signature of elegant dining, now inspires home cooks to master French dessert techniques.

Ingredients for Perfect Crème Brûlée

You’ll start with 6 egg yolks, essential for that rich and creamy dessert. Always choose the freshest eggs. The heart of this custard dessert, heavy cream, must be full fat. For the aromatic essence, only pure vanilla extract will do. White sugar not only sweetens the mix but also creates the iconic, caramelized topping. Adding brown sugar to the white enhances the broil sugar layer’s glossy finish. A hint of salt ties everything together into the creamy dessert masterpiece known as Crème Brûlée.

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A Straightforward Guide to Crafting Crème Brûlée

1. Begin by warming your oven to 300F (150C) for an even custard bake.
2. Mix egg yolks, white sugar, and vanilla extract. Adjust vanilla based on taste preferences.
3. Simmer heavy cream until it’s near boiling, then gradually blend it into your eggs.
4. Stir over water if you lack a double boiler. A glass bowl on a pot works as a substitute.
5. Let it bake for 30 minutes. After cooling, chill for at least an hour.
6. Finally, broil the sugar until it’s beautifully caramelized, ensuring the quintessential crisp top.

Fixing Crème Brûlée Mistakes

In creating this creamy dessert, you might face custard that curdles or sugar that won’t caramelize. By adding just, a pinch of salt and managing the heat wisely, these hurdles can be easily overcome for perfect Crème Brûlée

Tips for Serving Crème Brûlée

To elevate your dessert, use a kitchen torch for a stunning caramelized sugar topping. Present in traditional ramekins to wow your guests.

A Sweet Conclusion

You nailed Crème Brûlée, showcasing your kitchen expertise. This dessert bridges your home to French culinary arts.

Mastering the Art of Crème Brulé at Home

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Unlock the secrets of making a perfect Crème Brulé at home. Join us for a virtual masterclass and turn your kitchen into a French patisserie. Don’t just dream about creamy, caramelized perfection, make it happen.

• Author: EsmeSalon
• Prep Time: 30 minutes
• Resting Time: 90 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 30 minutes
• Yield: 6 servings depending on size 1x
• Category: Dessert
• Method: Moderate
• Cuisine: French

Ingredients

Units USM Scale 1x2x3x

• 6 egg yolks
• 6 tablespoons white sugar, divided.
• 1/2 teaspoon vanilla extract, see notes**
• Pinch of salt (or two)
• 2 1/2 cups heavy cream
• 2 tablespoons brown sugar

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Instructions

1. Preheat the oven to 300 degrees F (150 degrees C).
2. Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
3. Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
4. Slowly whisk cream into egg yolk mixture; beat until combined.
5. Pour mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes.
6. Pour into a shallow heat-proof dish.
7. Bake in the preheated oven until custard is set, about 30 minutes. Let cool to room temperature, then refrigerate until chilled, at least 1 hour or overnight.
8. Turn the oven to broil.
9. Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
10. Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
11. Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.

Equipment

Nonstick Saucepan Set

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Bowl

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Notes

1. **I added more vanilla extract, as it tasted bland with only ½ teaspoon.
2. The original recipe doesn’t call for salt but it needs it. While cooking over water, I tasted and adjusted until it was to my liking.
3. I don’t have a double boiler but a glass bowl over a saucepan (I used the one I heated the cream in) works just as well.
4. Traditional Crème Brûlée ramekins are 4” across and about 1” deep. I happen to have a lot of them from store bought Crème Brûlée.
5. I used a kitchen torch on mine but the oven method works. I also used just white sugar for the top.
6. This recipe doesn’t call for baking in a water bath as most recipes do. I was skeptical about how it would turn out but it was perfect. Creamy and totally delicious.

Prepared, tried, and tested by Christl from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs

Nutrition

• Serving Size: 1
• Calories: 1722
• Sugar: 102.8 g
• Sodium: 608.2 mg
• Fat: 135.3 g
• Saturated Fat: 78.8 g
• Trans Fat: 3.7 g
• Carbohydrates: 105.7 g
• Fiber: 0 g
• Protein: 24.7 g
• Cholesterol: 1445.7 mg

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