CREME BRULEE

Crème Brûlée Recipe: the classic French dessert you must master

Hello! We are going to prepare a Crème Brûlée, that classic French dessert that combines a creamy texture with a crunchy layer of caramelized sugar. It's perfect for ending a meal with an elegant and delicious touch. Plus, it's simpler than it looks and you only need a few basic ingredients.

Preparation time

So you can organize your kitchen well, I share the basic times:

• Preparation: 15 minutes
• Cooking: 40 minutes
• Chilling: 2 hours minimum
• Total: 2 hours 55 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the cream

• 500 ml whipping cream
• 100 g white sugar
• 5 egg yolks
• 1 vanilla bean or 1 teaspoon vanilla extract
• A pinch of salt

For the caramelized sugar layer

• 50 g granulated white sugar (for caramelizing)

If you can't find a vanilla bean, you can replace it with pure vanilla extract found in stores like Casa Ametller. Whipping cream is essential for the rich texture, and brands like La Lechera o Nestlé Postres usually guarantee good quality to achieve the perfect consistency.

Utensils we will use

• Ramekins for baking (or any small oven-safe dish)
• Pot for heating the cream
• Hand or electric whisk
• Mixing bowl
• Spoon or spatula
• Deep dish for the bain-marie
• Kitchen torch (optional; if you don't have one, use the oven broiler)

If you don't have ramekins, you can use small molds or oven-safe cups that allow the cream to be well distributed. For caramelizing, a torch is ideal, but the oven broiler also works, just watch that it doesn't burn too much.

Preparation

1. Prepare the cream and egg yolk mixture

1. Infuse the cream: Place the cream in a pot along with the opened vanilla pod to release the seeds and aroma. Heat over medium heat until it's about to boil, but without bubbling. Remove the pod and set aside.
2. Whisk the yolks and sugar: In a bowl, whisk the yolks with the sugar until the mixture is homogeneous and slightly pale; this incorporates air and helps achieve a smooth texture.
3. Mix the cream with the yolks: Slowly incorporate the hot cream into the yolk and sugar mixture, little by little and stirring constantly to prevent the yolks from cooking.

2. Bake the Crème Brûlée

1. Prepare the ramekins: Pour the mixture into the ramekins, filling them almost to the brim.
2. Water bath: Place the ramekins in a deep dish and add hot water up to half the height of the molds. This ensures gentle and even cooking.
3. Bake: Bake in a preheated oven at 150 °C for 35 to 40 minutes, until the cream is firm but still slightly wobbly in the center.

3. Chill and caramelize

1. Cool: Remove the ramekins from the bain-marie and let cool to room temperature. Then refrigerate them for at least 2 hours for the cream to set.
2. Caramelize the sugar: Just before serving, sprinkle an even layer of sugar over each cream and caramelize with a blowtorch or under the oven grill until the sugar melts and forms a hard, golden layer.

To finish and serve

Once caramelized, let rest for a minute for the sugar to harden. Serve the Crème Brûlée cold with the crispy layer on top. You can accompany it with red berries or a spoonful of cranberry jam, which provides a delicious contrast, as in the preparations proposed by Pastelería Mallorca.

I want to share these tips with you

• Cream temperature: Never add hot cream to unbeaten egg yolks, or you'll end up with scrambled eggs. Mix little by little and with gentle movements.
• Cooking control: The Crème Brûlée should be firm at the edges and slightly wobbly in the center to maintain its creamy texture after cooling.
• Even caramelization: Use fine granulated white sugar so it melts evenly and avoid burning the layer with slow movements and the blowtorch flame or the oven grill.
• Pre-refrigeration: Do not omit cooling the cream before caramelizing to achieve the perfect contrast between cold and crispy.
• Storage: Store the uncaramelized Crème Brûlée in the refrigerator covered with plastic wrap to prevent it from absorbing odors.

Nutritional Information

• Calories: 320 kcal
• Proteins: 6 g
• Fats: 25 g
• Carbohydrates: 15 g
• Fiber: 0 g

These values are approximate per serving and may vary depending on specific ingredients and exact quantities.

5 keys to make it perfect

1. Use fresh ingredients: The yolks should be fresh and the cream of good quality, preferably like those from Asturiana for a smoother result.
2. Do not overbeat: When mixing yolks and sugar, excessive beating can alter the final texture.
3. Cooking in a bain-marie: This technique ensures uniform heat and prevents the mixture from cooking too quickly.
4. Caramelization just before serving: This guarantees the crispy layer and prevents the sugar from absorbing moisture.
5. Patience for cooling: A good Crème Brûlée needs to rest for the texture to set and the flavor to improve.

When is it ideal to enjoy it?

Crème Brûlée is ideal for special celebrations, family dinners, or to surprise on a romantic occasion. Its flavor and texture make it even more enjoyable in cool climates, when a delicate yet comforting dessert is desired. It is also perfect as a grand finale after a hearty main meal, because it brings a fresh and elegant touch to the palate.

Share your experience

Cooking is for experimenting and sharing. How did your Crème Brûlée turn out? Did you try the version with cheese flan or did you add a personal touch? Tell us in the comments how your experience was, and if you have any tricks to make this French classic even better.

CREME BRULEE

Crème Brûlée is a classic dessert that never goes out of style. With its rich and creamy texture, it is ideal for any special occasion. This recipe will guide you step-by-step to achieve a perfect result, ensuring everyone is impressed when they break through the sugar crust.

Type: Recipe

Cuisine: International

Keywords: creme, brulee, international, desserts, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 180 kcal

Preparation Time: PT15M

Cooking Time: PT40M

Total Time: PT55M

Recipe Ingredients:

• 1 ⅓ cups heavy cream
• 1 ½ tablespoons vanilla
• 4 egg yolks
• ¼ cup sugar (plus extra fine sugar for caramelizing)

Recipe Instructions:

Preparation Time :

Preparation Time : 15 minutes

Cooking :

Cooking : 30-40 minutes

Total :

Total : 1 hour and 10 minutes (plus cooling)

Servings :

Servings : 4-6 servings

Difficulty :

Difficulty : Moderate

Step 1 :

Preheat the oven to 300 °F.

Step 2 :

In a saucepan, heat the cream with the vanilla until it starts to boil. Remove from heat.

Step 3 :

In a bowl, whisk the egg yolks with the sugar using a balloon whisk until the mixture lightens.

Step 4 :

Gradually, add the hot cream mixture to the beaten egg yolks, continuously whisking to prevent the yolks from cooking. Strain the mixture to ensure there are no cooked pieces.

Step 5 :

Pour the mixture into small containers or ramekins.

Step 6 :

Place the ramekins on a baking tray and fill it with boiling water, ensuring that the water covers 1/3 of the dishes.

Step 7 :

Bake for 30-40 minutes, until the center is firm but still slightly wobbly.

Step 8 :

Remove from the oven and the water bath immediately to stop cooking. Let cool for 1 hour, then cover with plastic wrap and refrigerate.

Step 9:

To serve, sprinkle two or three tablespoons of extra fine sugar over the top of each crème brûlée and caramelize with a hand torch until the sugar bubbles and turns a golden color.

Editor's Rating:
4.7