Perfect Creme Brulee

There is something undeniably luxurious and satisfying about cracking the top of a crème brûlée and diving into that creamy goodness with a sweet, crunchy top. Despite its fancy reputation, this is one of the easiest desserts you can make at home with just 15 minutes of prep, followed by baking and chilling. So next time when you want to impress someone, try this elegant yet effortless dessert.

Anytime I want a restaurant-worthy dessert, but without the fuss, I know I can rely on creme brulee. Either I make the classic version or something fancier, like white chocolate crème brûlée or pumpkin pie crème brûlée; I know it will always steal the show. This dessert combines the ideal contrast of a cold, creamy custard with a hot, crunchy, and sweet top.

I am sharing with you a few tips and tricks that I have learned through my experience making crème brûlée. First, it’s the use of heavy cream to make the custard extra rich and creamy. The water bath ensures a silky smooth finish, the correct chilling period, and the use of superfine sugar to create a glass-like caramel top that everyone loves.

This homemade treat is incredibly versatile and adaptable; stir in some espresso for a coffee flavor and a touch of Bailey’s for a boozy treat, or decorate it with edible flowers and berries for a touch of elegance. The custard is like a gastronomic canvas, waiting for you to add your touch to it. If you’re looking for a luxurious recipe that’s foolproof and effortless, you must give this one a try.

Why you will love this recipe 

• It is sophisticated and elegant: This is a perfect fancy dessert for a party, celebration, or dinner event. It looks incredible and tastes fantastic. 
• Easy and fast: With just four ingredients that everyone has in their kitchen, my recipe is a breeze. I made sure of it. It only takes a few minutes to get it in the fridge. The hard part is waiting for it to get done, so I make it the night before. 
• Authentic French dessert: This is a genuine French dessert, so ensure everyone is familiar with it. It’s a great way to impress the in-laws.  

What you will need

• Egg yolks: For the thickest and richest silky-smooth crème brulee, only use egg yolks, no whites. 
• Fine sugar: To achieve a light and fluffy texture, fine sugar is ideal for cutting the cream and creating air pockets. 
• Heavy cream: I prefer heavy cream over milk or half-and-half for a dessert with a creamy and rich texture.
• Pure vanilla extract: Be sure to use pure vanilla to achieve the most natural and intense flavor, with hints of caramel and an extra floral taste, without any bitter aftertaste. 

How to make it

Whisk: First, I whisk the egg yolks and 1/3 cup of sugar in a large bowl until well mixed, scraping the sides and bottom of the bowl as needed. 

Heat the cream: In a medium pot, I heat the heavy cream until it simmers, stirring constantly to prevent it from boiling.

Combine: Then, I add the cream a little at a time so it does not cook parts of the egg. After mixing in the cream, I add the vanilla extract. Once that is done, I preheat the oven to 325°F and use a spoon to remove all the foam from the top of the custard.

Bake the custard: Next, I place six ramekins into a large roasting pan and pour the custard mixture into them. After that, I fill the roasting pan with hot water about halfway up the side of the ramekins before baking them for 45 to 50 minutes. It is done when it appears set but still slightly jiggly in the center. 

Cool the Crème Brûlée: After that, I remove the pan from the oven and let the ramekins cool completely. Then, I remove them from the water bath and cover each one with plastic wrap before chilling them for at least four hours. I usually make mine the night before and let them chill overnight. 

Torch: When they are chilled, remove them 30 minutes before serving. Sprinkle a layer of superfine sugar on top and use a torch or lighter to melt the sugar.

Rest and serve: Then, let it sit for 10 minutes before serving. 

Expert tip

What is the best sugar for creme brulee

Crème brûlée is such a refined, delicate, and decadent dessert that you want to ensure it is perfectly finished. As a general rule, sugar that is too coarse will not caramelize easily and may not caramelize evenly. Or worse, you will end up with uncooked sugar at the top of your brulee. Therefore, the best sugar for topping it off is superfine sugar because it has very tiny crystals that caramelize quickly, which is ideal for this dessert.

More tips to consider

• Add the cream little by little, especially at the beginning. Otherwise, it may cook some parts of the egg mixture. 
• The custard needs to be chilled for at least four hours, but I usually make mine the night before and let it chill overnight. 
• They can be made ahead of time and stored in the refrigerator for up to three days in advance. 
• If you don’t have a torch or grill lighter, use the broiler to heat the sugar, but be careful not to let it burn. 
• Do not cook at over 200 degrees F or set the oven higher than 325 degrees F, as this could cause the mixture to become grainy. 
• Using milk instead of cream can also cause it to become grainy. 
• Be sure to use a water bath to keep it from becoming curdled. 

Recipe variations and add-ins:

• Chocolate: I like to add some chocolate to my crème brulee. Chop up some chocolate wafers or use chocolate chips as an alternative. I even have a recipe for chocolate creme brulee for you to try.
• Fruit topping: Some fruit topping would also be delicious. Sometimes, I use my sweet and tangy strawberry sauce. It only takes four ingredients to make it. 
• Caramel sauce: Another scrumptious way to top this crème brulee is with my decadent caramel sauce. It’s effortless to make with just three ingredients. 
• Red Velvet Crème Brûlée: Add cocoa and red food coloring to create a red velvet crème brûlée. 
• Decorate them: Make these festive crème brulee desserts by adding sprinkles, decorations, and frosting. 

Serving suggestions:

Usually, it is recommended that the bottom of the crème brûlée be cold and the caramelized top be hot. The combination of hot and cold elements will create a great-tasting dessert with a nice contrast. To achieve a cold bottom and a hot top, follow this tip. Cool the dessert down by refrigerating it overnight. Just before serving, caramelize the top sugar layer with a blowtorch or broil for 2-3 minutes.

I love serving these crème brûlée desserts as part of a brunch spread, accompanied by my easy mimosas, strawberry scones, and individual servings of strawberry chia pudding. As a main entrée to accompany this dessert, I find that a rich and juicy dish, like a French beef bourguignon, is perfect. My favorite wines to serve with crème brulee are Chardonnay, Sauternes, Riesling, and Moscato.

Storage:

• Refrigerate: Wrap each ramekin in plastic and then aluminum foil, and it can be kept in the fridge for up to five days.   
• Freezing: These can also be frozen if wrapped and put in freezer bags. Then, they can be kept for about 1-2 months. 
• Defrost: Be sure to thaw the frozen crème brulee overnight in the fridge. 
• Reheating: Do not heat. Serve cold, but let it warm to room temperature before melting the sugar on top.   

Freezing creme brulee

• First, foil-wrap the baked custards individually or place them in an air-tight container.
• Then, place in the freezer for up to one to two months.
• When ready to serve, remove them from the freezer and let them thaw until they are cold but not frozen.
• Lastly, sprinkle with some sugar, and then caramelize the top with a blowtorch or broil for 2-3 minutes before serving.

Frequently asked questions

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