Nans Crème Brulee is a thing of beauty. Every Sunday lunch was finished off with a crème brulee dessert. Weekends were good but having Nan speciality made it brilliant. The crunchiness of the sugar with the silkiness of the filling always made you wanting more. Add a little fruit and clotted cream was a good way to end the weekend.
Crème brûlée, an iconic French dessert, is renowned for its luxurious texture and delightful contrast between a creamy custard base and a crisp, caramelized sugar topping. This dessert, whose name translates to “burnt cream,” has captivated palates worldwide with its elegant simplicity and exquisite flavour.
The origins of crème brûlée are shrouded in history, with several countries laying claim to its creation. France, England, and Spain all have versions of this delectable treat. In France, the earliest known reference to crème brûlée appears in a 1691 cookbook by François Massialot, a chef at the Palace of Versailles. The English also have a similar dessert called “burnt cream,” traditionally associated with Trinity College, Cambridge, where it is known as “Trinity Cream.” Meanwhile, the Spanish version, “crema catalana,” features citrus and cinnamon flavours.
The allure of crème brûlée lies in its perfect harmony of textures and flavours. The custard base is typically made from a mixture of heavy cream, egg yolks, sugar, and vanilla, creating a rich and velvety consistency. This smooth, creamy custard is poured into ramekins and baked in a water bath to ensure even cooking. The magic happens after the custard is chilled and set.
The finishing touch to crème brûlée is its signature caramelized sugar crust. Just before serving, a thin layer of sugar is sprinkled over the custard and then torched or broiled until it melts and forms a hard, glass-like surface. The result is a delightful contrast: the crackling sound of breaking through the caramelized top gives way to the silky custard beneath, offering a multi-sensory experience that is deeply satisfying.
Crème brûlée’s versatility also contributes to its enduring popularity. While the classic vanilla flavour remains a favourite, variations have emerged to cater to diverse tastes. Infusions of lavender, coffee, chocolate, and even exotic spices like cardamom and ginger can elevate the traditional recipe, adding unique twists while maintaining its essential charm.
In conclusion, crème brûlée’s timeless appeal lies in its elegant simplicity and the perfect balance of creamy and crunchy textures. This dessert, whether enjoyed in its classic form or with innovative flavours, continues to be a symbol of culinary finesse and indulgence, making it a beloved choice for special occasions and fine dining alike.
Nans Creme Brulee
Ingredients
- 4 cups double cream heavy
- 6 large egg yolks free range
- 2 tsp vanilla extract
- 1 cup caster sugar
Instructions
- Preheat the oven to 165C/325F.
- Place a medium sized saucepan over a medium heat.
- Add the double(heavy) cream and the vanilla extract and heat until hot but not boiling.4 cups double cream
- In a glass bowl add the 6 egg yolks and 100g of the caster sugar and whisk until thoroughly combined.6 large egg yolks, 1 cup caster sugar
- Gradually and carefully pour in the cream and vanilla extract to the eggs mixture. Stir continuously.2 tsp vanilla extract
- Pour hot water into a high sided roasting pan. The ramekins should sit in the water about half way up.
- Pour the egg mixture into the ramekins and carefully, they’re hot, place them in the roasting pan.
- Place in the preheated oven for 45 – 50 minutes. The dessert should be nearly set but still a bit wobbly.
- When cooked. Remove from the oven and remove from the roasting pan and allow to cool naturally.
- Once cooled, cover with cling film and refrigerate for a few hours or up to a couple of days in the fridge.
- When ready to use, remove from the fridge and allow to come to room temperature.
- Spread a tablespoon of caster sugar over each brulee.
- Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top. Spread a tablespoon of sugar on top of each crème brûlée.
- When ready allow the crème Brulee to sit for a few minutes so the caramel has a chance to cool.
34 comments
The crispy surface and soft belly was absolutely perfect.
This crème brûlée was a huge hit with everyone at the dinner table. The vanilla flavour was just right.
A dependable dessert that I will be adding to my regular dinner party menu.
This reminded me of the crème brûlée my grandmother used to make. Rich, comforting and beautifully creamy.
I found the recipe straightforward to follow and the finished crème brûlée looked beautiful in the ramekins.
Very rich and indulgent, but that is exactly what I want from a good crème brûlée.
This was surprisingly easy to make and looked very impressive when served. Everyone wanted seconds.
I served mine with a few fresh berries and it was absolutely delicious. The fruit added a lovely freshness.
Simple ingredients and excellent results. It tasted just as good as a crème brûlée from a restaurant.
I made this for a family gathering and it disappeared very quickly. Definitely one to keep.
The contrast between the crisp sugar topping and soft custard is fantastic. A real treat after dinner.
I would recommend keeping a close eye on the sugar when caramelising it. Mine browned very quickly, but tasted great.
The caramelised sugar was my favourite part. That satisfying crack when you break through the top is hard to beat.
I was a little nervous about making crème brûlée, but this recipe made it much easier than expected.
A classic dessert done really well. Rich without being overly complicated.
This made a lovely ending to a Sunday lunch. The recipe has a real homemade feel to it.
Next time I might use slightly less sugar on top, but otherwise this was excellent.
The recipe worked beautifully for me. Chilling it properly made all the difference to the texture.
A delicious dessert with a great combination of textures. It was a wonderful way to finish our meal.
A wonderfully creamy dish. The caramelised topping gives it the perfect crunch.
This has become one of my favourite desserts for entertaining. It can be prepared ahead, which is very useful.
A lovely recipe that produced a smooth and rich custard. I will definitely be making it again.
The creamy centre was delicious and the caramel topping added just the right amount of crunch.
The sugar topping caramelised beautifully and gave the dessert a wonderful texture.
A lovely traditional crème brûlée with plenty of flavour. It went down extremely well with my guests.
The vanilla aroma while this was cooking was wonderful. It made the whole kitchen smell inviting.
I loved how creamy this turned out. The caramel topping added a lovely touch of sweetness.
My family asked me to make this again the following weekend. I think that says everything.
The custard was incredibly smooth and creamy. I would happily make this for any special occasion.
The custard took a little patience, but the final result was well worth the effort.
I added a few raspberries when serving and loved the combination. The tart fruit worked beautifully.
A fantastic dessert that looks far more complicated than it actually is. Everyone thought I had spent hours making it.
The texture was excellent and the sweetness was nicely balanced by the rich creaminess of the custard.
A beautiful dessert with a wonderful texture. The custard was silky smooth and the sugar crust cracked perfectly.