Thanks to its elegant French name and famous sugar crust, crème brûlée can sound a little intimidating. But that moment of pure bliss when you crack through that caramelized sugar to find warm, velvety custard underneath is actually pretty simple to re-create at home. All you need are ingredients you might already have in your kitchen—sugar, eggs, heavy cream, and vanilla—and a little extra attentiveness and patience, and you’ll be on your way to this decadent dessert. Here’s everything you need to know to get it just right. Get these basics down, then expand into fun flavors (like eggnog or pumpkin) to impress your guests all holiday season long:
The eggs:
Many recipes call for whipping or blending the eggs, but in testing, not only does the added air disappear once the hot liquid is added, the frothiness creates an unappealing foamy skin on top of the custard. Instead, temper the eggs: While mixing the sugar and egg yolk prior to heating is possible, dissolving the sugar in the cream mixture prevents unnecessary granular textures and guarantees your eggs won’t scramble. This is also the time to use an instant-read thermometer. Eggs take on that “eggy” flavor when they go over temperatures above 180°. To guarantee your custard tastes creamy and sweet, pull it out of the oven when it reaches a temperature of between 170° and 175°.
The burnt cream sugar:
Though crème brûlée technically means “burnt cream,” it’s actually the sugar on top that scorches and creates a crackly barrier above the custard. Here’s how you do it: You can brûlée the top of the cream by using a torch, or you can use your broiler. If you go with the latter, make sure your oven rack is positioned on the uppermost part of the oven, the oven door is kept ajar, and you’re constantly checking. It may take a little bit of time until cohesive caramelization appears across the top, so be diligent (and patient!).
Storage:
This is a great make-ahead dessert. Make it through step 4, then thoroughly wrap your ramekins in plastic wrap to avoid skin formation. They will keep for up to 5 days in the refrigerator. If using a torch, remove your ramekins from the refrigerator when ready to serve, warm them for a few minutes in a 400° oven to take the chill off, then sprinkle the top with sugar and brulée. If using a broiler, sprinkle the ramekins with sugar and stick them straight into the oven.
Made this recipe? Let us know in the comments below.
Thanks to its elegant French name and famous sugar crust, crème brûlée can sound a little intimidating. But that moment of pure bliss when you crack through that caramelized sugar to find warm, velvety custard underneath is actually pretty simple to re-create at home. All you need are ingredients you might already have in your kitchen—sugar, eggs, heavy cream, and vanilla—and a little extra attentiveness and patience, and you’ll be on your way to this decadent dessert. Here’s everything you need to know to get it just right. Get these basics down, then expand into fun flavors (like eggnog or pumpkin) to impress your guests all holiday season long:
The eggs:
Many recipes call for whipping or blending the eggs, but in testing, not only does the added air disappear once the hot liquid is added, the frothiness creates an unappealing foamy skin on top of the custard. Instead, temper the eggs: While mixing the sugar and egg yolk prior to heating is possible, dissolving the sugar in the cream mixture prevents unnecessary granular textures and guarantees your eggs won’t scramble. This is also the time to use an instant-read thermometer. Eggs take on that “eggy” flavor when they go over temperatures above 180°. To guarantee your custard tastes creamy and sweet, pull it out of the oven when it reaches a temperature of between 170° and 175°.
The burnt cream sugar:
Though crème brûlée technically means “burnt cream,” it’s actually the sugar on top that scorches and creates a crackly barrier above the custard. Here’s how you do it: You can brûlée the top of the cream by using a torch, or you can use your broiler. If you go with the latter, make sure your oven rack is positioned on the uppermost part of the oven, the oven door is kept ajar, and you’re constantly checking. It may take a little bit of time until cohesive caramelization appears across the top, so be diligent (and patient!).
Storage:
This is a great make-ahead dessert. Make it through step 4, then thoroughly wrap your ramekins in plastic wrap to avoid skin formation. They will keep for up to 5 days in the refrigerator. If using a torch, remove your ramekins from the refrigerator when ready to serve, warm them for a few minutes in a 400° oven to take the chill off, then sprinkle the top with sugar and brulée. If using a broiler, sprinkle the ramekins with sugar and stick them straight into the oven.
Made this recipe? Let us know in the comments below.
Directions
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- Step 1
Place a rack in center of oven; preheat to 325°. Place 4 (4-oz.) ramekins in a 9″ x 5″ baking pan.
- Step 2In a medium saucepan over medium heat, cook cream, vanilla seeds and pod, salt, and 1/3 cup sugar, stirring occasionally, until barely simmering and just scalding, 3 to 5 minutes. Remove from heat and let steep 3 to 5 minutes. Discard vanilla pod.
- Step 3In a medium heatproof bowl, whisk egg yolks until smooth. While whisking, gently pour cream mixture into egg yolks to temper; this will prevent the eggs from breaking.
- Step 4Divide egg mixture among ramekins. Into baking pan, pour hot tap water until it comes halfway up the sides of ramekins (about 3 cups).
- Step 5Bake crème brûlée until center is still jiggly and an instant-read thermometer inserted into the center registers 170° to 175°, about 40 minutes. Remove ramekins from water bath and let cool 30 minutes. Cover tops of ramekins with plastic wrap and refrigerate until chilled, at least 2 hours or up to overnight.
- Step 6Remove plastic wrap and sprinkle 1 1/2 teaspoons sugar on top of each custard. Using a kitchen torch (or turn broiler on), torch or broil (while keeping oven door ajar) crème brûlée until top is melted, bubbly, and golden brown; the thin glassy layer should yield on top. Let cool 1 to 2 minutes before serving.
- Step 1
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