Creme Brulee Recipe
Love Crème Brulee but think it is difficult to make? It actually is one of the simplest Desserts to prepare.
So you might be thinking you can’t make this Dessert because you don’t own a dessert torch and really don’t want to burn your Dessert or worse yet, set something on fire. With this recipe you don’t need a torch. I own one myself and I do find it is tricky to get the crunchy sugar top just right on this Dessert, so I have an alternative for you! Instead of using White Sugar on top we are going to use Brown Sugar and put the Dessert under the broiler for a few minutes instead of using a dessert torch. I actually like the Brown Sugar version better.
I assumed this Dessert was from France origins, given the name and all, but if you look up the history of Crème Brulee you will get all kinds of different stories. Many countries and Chefs take claim for this heavenly little Dessert. There are claims from Romans to English to Spanish heritage all claiming a stake to its creation. All I know is, this is a decadent Custard Dessert with a nice crunchy Toffee top. Breaking through the carmelized top to get to the creamy Custard is truly a treat!
Here is my recipe:
CREME BRULEE RECIPE
- 7 Egg Yolks
- 2 Cups Heavy Cream
- 1/3 Cup White Sugar
- 1 Teaspoon Vanilla
- 4 Tablespoons Brown Sugar
1. Preheat oven to 325 degrees.
2. In a large mixing bowl whisk the Egg Yolks with the White Sugar until well combined.
3. Next whisk in the Vanilla then slowly whisk in the Heavy Cream.
4. Pour the Custard mixture into four- 6 oz. ceramic baking ramekins and set them in a 9 x 13 baking dish. (make sure the ramekins you use are heat proof and can handle the heat from the oven and broiler)
5. Add hot water into the pan until it is about half the height of the ramekins.
- A tip: set the pan in the oven, THEN pour the water into the pan, that way you won’t spill the water when moving the pan. You also need to be careful not to splash any water into the Custard or you can compromise the dish.
6. Bake the Custard for 25-45 minutes. All ovens cook differently so check at 25 minutes. You are looking for the top to be light golden brown and the sides to be set. The center should be jiggly but not runny.
7. When Custard is done, remove the ramekins from the water bath and allow to cool completely.
8. When Custard is completely cool, cover each ramekin with plastic wrap and refrigerate for about 4 hours.
9. Time to create the carmelized top coating before serving. Remove the plastic wrap from the ramekins and sprinkle 1 Tablespoon of the Brown Sugar on top of the Custard in each dish. Pat it down lightly with your hand as you see here.
10. Turn your oven setting to broil. Set the ramekins on a baking tray to align them with your broiler. Stay close to the oven for this process it only takes moments to carmelize the Brown Sugar. Pop the tray under the broiler and keep a close eye on the browning process. You want the Sugar to be close to dark brown. Once you see this color remove the tray immediately or the Sugar will burn.
11. Allow the Crème Brulee to cool for about 10 minutes before serving. Traditionally Crème Brulee is served at room temperature.
Recipe By: Hot Dish Homemaker