Crème Brulee

Crème Brulee, also known as burnt cream or Trinity cream. It is a dessert consisting of a rich custard base topped with a texturally contrasting layer of hardened caramelized sugar. Creme Brulee is normally served slightly chilled; the heat from the caramelizing process tends to warm the custard producing a cool centre. The custard base is traditionally flavoured with vanilla, but can have a variety of other flavourings. These are absolutely superb and always a hit. Also Creme Brulee are loved by both adults and children and when you get to use a blow torch its must be good. You could use a grill/broiler to caramelise the sugar instead.

Crème brûlée, a classic French dessert, is a harmonious blend of creamy custard and a crisp, caramelised sugar crust. This iconic treat has captivated dessert lovers around the world with its delicate balance of textures and flavours, making it a staple in fine dining establishments and home kitchens alike.

The allure of crème brûlée lies in its simplicity and elegance. At its core, this dessert features a rich, velvety custard made from cream, egg yolks and sugar. Most recipes are infused with vanilla for a touch of aromatic sweetness. The custard is cooked gently in a water bath, ensuring a smooth, creamy consistency without curdling. Once set, it is chilled, allowing the flavours to meld and deepen.

The pièce de résistance of crème brûlée is its signature caramelised sugar crust. Just before serving, a thin layer of sugar is sprinkled over the chilled custard and then torched until it melts and forms a glassy, golden-brown surface. This dramatic transformation not only adds a visual appeal but also introduces a contrasting texture that is essential to the dessert’s charm. The satisfying crack of the brittle caramel as a spoon breaks through to the luscious custard beneath is an experience in itself, offering a delightful interplay of textures.

Crème brûlée’s origins are often traced back to France, although similar desserts have appeared in various forms across Europe. Its name, which translates to “burnt cream,” aptly describes the defining feature of the dessert. Despite its sophisticated reputation, crème brûlée has a universal appeal that transcends cultural boundaries, celebrated for its comforting yet refined character.

This dessert is versatile and can be adapted to include a variety of flavours and accents. While the classic vanilla version remains a favourite, chefs and home cooks experiment with many other infusions. These include lavender, citrus zest, coffee and even liqueurs to add unique twists. Seasonal fruits or spices can also be incorporated, allowing crème brûlée to evolve with the changing seasons and tastes.

In addition to its taste and texture, crème brûlée is prized for its presentation. Served in individual ramekins, it offers an element of personal indulgence, making each serving feel special and bespoke. The contrast of the creamy, pale custard with the dark, glossy caramel topping creates a visually appealing dessert. The combination of smooth and crunch enhances the dining experience.

In summary, crème brûlée is a timeless dessert that epitomises the art of simplicity and sophistication in French cuisine. Its delicate balance of creamy custard and crisp caramelised sugar creates a sensory delight that continues to enchant dessert lovers. This dish is served in a high-end restaurants and made at home. Either way, crème brûlée remains a testament to the enduring appeal of classic culinary craftsmanship.

Creme Brulee

A sublime dessert that hits all of the spots with soft, crunchy, silky and chewy in a single dish.

4.75 from 84 votes

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Course: Dessert

Cuisine: French

Keyword: Dessert

Prep Time: 15 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 people

Calories: 599kcal

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Ingredients

 

MetricImperial

• 1 quart heavy cream
• 1 cup granulated sugar
• 1 whole vanilla bean
• 8 large egg yolks free range
• 8 tsp raw sugar

Instructions

• In a medium-size nonreactive saucepan, combine the cream, 1/2 cup of the granulated sugar, and the vanilla bean and pulp over medium heat. Bring to a gentle boil, whisking to dissolve the sugar.
• In a small mixing bowl, whisk the egg yolks and the remaining 1/2 cup of granulated sugar together. Whisk 1 cup of the hot cream mixture into the egg yolk mixture until smooth.
• Slowly pour this mixture into the hot cream mixture, whisk for 2 minutes, and remove from the heat. Strain the mixture through a fine-mesh sieve. Let cool completely.
• Preheat the oven to 300 degrees F.
• Fill eight 6-ounce custard cups with equal portions of the cream mixture. Place the cups in a deep baking dish large enough to accommodate them comfortably without touching.
• Fill the baking dish with enough water to come halfway up the sides of the cups.
• Bake in the lower third of the oven until lightly golden brown and just set, about 45 minutes. Remove from the oven and let cool. Cover and refrigerate for at least 4 hours or up to 12 hours.
• About 2 hours before serving, sprinkle 1 teaspoon of the raw sugar on the top of each custard. One at a time, using a kitchen blowtorch, approach the sugar with the torch at a low angle until the inner blue flame is 1/4 inch above the surface, and move the flame in a continuous motion over the surface until the sugar has caramelized.
• Broil until the sugar caramelizes, 2 to 3 minutes. Remove and allow the custards to cool again. Refrigerate and serve chilled.

Nutrition

Calories: 599kcal | Carbohydrates: 38g | Protein: 5g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 372mg | Sodium: 53mg | Potassium: 107mg | Sugar: 35g