Crème Brûlée: The Quintessential French Dessert

Crème brûlée, meaning "burnt cream" in French, is a dessert that epitomizes elegance and simplicity. Its silky custard base, typically flavored with vanilla, contrasts beautifully with the crisp, caramelized sugar topping that is torched just before serving. This play of textures—smooth and creamy beneath a glassy sugar crust—has made crème brûlée a favorite in French cuisine and fine dining around the world. While its history is rooted in France, similar versions exist in other countries, demonstrating its widespread appeal.

What makes crème brûlée so captivating is its minimal ingredient list paired with precise technique. Despite its refined appearance, it can be made at home with just a few basic ingredients and some attention to detail. The moment when the sugar cracks under the spoon is almost ceremonial—marking the perfect finish to a sophisticated meal. Whether served in a classic ramekin or flavored with citrus, chocolate, or liqueurs, crème brûlée remains a timeless dessert that delights with every bite.

Classic Crème Brûlée Recipe

Ingredients:

• 2 cups (480ml) heavy cream
• 5 large egg yolks
• 1/2 cup (100g) granulated sugar (plus extra for topping)
• 1 vanilla bean (or 1 tsp pure vanilla extract)
• Pinch of salt

Instructions:

1. Preheat the oven to 325°F (160°C). Place 4–6 ramekins in a deep baking dish.
2. In a saucepan, heat the heavy cream with the split and scraped vanilla bean (or vanilla extract) over medium heat until just below boiling. Remove from heat and let sit for a few minutes. If using a vanilla bean, remove it at this point.
3. In a mixing bowl, whisk the egg yolks with 1/2 cup of sugar and a pinch of salt until the mixture is pale and slightly thickened.
4. Slowly pour the warm cream into the yolk mixture, whisking constantly to prevent curdling. Strain the mixture through a fine sieve into a jug for a smooth custard.
5. Pour the custard into the ramekins. Carefully pour hot water into the baking dish until it comes halfway up the sides of the ramekins.
6. Bake for 30–40 minutes, or until the custard is set but still slightly jiggly in the center. Remove ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours (preferably overnight).
7. When ready to serve, sprinkle a thin, even layer of granulated sugar on top of each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, place under a broiler for a few minutes, watching carefully.
8. Let the sugar topping set for a minute, then serve immediately.
   
   

Frequently Asked Questions (FAQ)

Can I make crème brûlée without a torch?
Yes. You can caramelize the sugar under a broiler. Place the ramekins close to the heat source and monitor carefully to avoid burning.

How do I know when the custard is properly set?
The custard should be just set around the edges with a slight wobble in the center. It will firm up as it cools in the refrigerator.

Can I use milk instead of cream?
For the rich texture crème brûlée is known for, heavy cream is preferred. You can substitute part of the cream with whole milk, but it may result in a thinner custard.

Why is my custard grainy or curdled?
This can happen if the cream was too hot when added to the yolks or if the custard was overbaked. Always temper the yolks gently and use a water bath for even cooking.

How long does crème brûlée last in the fridge?
You can store the custards (without the sugar topping) covered in the refrigerator for up to 3 days. Add and caramelize the sugar just before serving.

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