Description
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.
Ingredients
Units
Scale
- 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
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Whisk egg yolks, 4 tablespoons white sugar, and vanilla extract in a mixing bowl until thick and creamy; set aside.
- Pour cream into a saucepan and stir over low heat until it almost comes to a boil.
- Slowly whisk cream into egg yolk mixture; beat until combined.
- 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.
- Pour into a shallow heat-proof dish.
- 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.
- Turn the oven to broil.
- Combine remaining 2 tablespoons white sugar and brown sugar in a small bowl. Sprinkle mixture evenly over custard.
- Place dish under the broiler until sugar melts and caramelizes, about 2 minutes. Watch carefully so as not to burn.
- Allow to cool slightly, then refrigerate until custard is set again, about 10 minutes.
Notes
- **I added more vanilla extract, as it tasted bland with only ½ teaspoon.
- 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.
- 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.
- Traditional Crème Brûlée ramekins are 4” across and about 1” deep. I happen to have a lot of them from store-bought Crème Brûlée.
- I used a kitchen torch on mine, but the oven method works. I also used just white sugar for the top.
- 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
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
