Crème Brulee is a classic dessert, and it can impress your guests big time! It will remind you of two popular desserts, flan and pudding but it’s made a little different. It’s easy to make crème Brulee, and you don’t have to have a torch to make the caramel effect.
How to make Crème Brulee?
You need four ingredients to make crème Brulee; it is a straightforward recipe. You will need egg yolks, heavy cream, sugar, and vanilla. Some people mix all the ingredients and then pour the mixture in ramekins. I like to bring the cream to a simmer and then temper the eggs with it; this process makes the crème Brulee creamy in texture even after it is cool.
To make the crème Brulee, separate the yolks from the whites. Add the sugar to yolks and beat until lighter in color. If you are using vanilla in a liquid form, then add it to the egg yolks when beating with the sugar. If you are using vanilla beans, then add it to the cream and let it the cream come to simmer.
How to temper the Eggs?
Turn off the heat and temper the egg by adding half a cup of cream to it while whisking and then add the rest of the cream and continue to whisk.
The mixture will make two ramekins that are 7” long, 5” wide, and 1.5” deep.
You will have to bake the crème Brulee for 30 minutes on 320F/160C. The center of the crème Brulee should Jiggle a little. Let it cool and then refrigerate for 4 hours, spread the sugar on the crème Brulee and burn it using a torch or your oven’s burner, let it set again for few minutes and then serve.
Can I make Crème Brulee in advance?
Yes, you can bake the crème a day ahead, but sprinkle the sugar and burn it closer to the time you are going to serve it.
Can I use milk instead of heavy cream in Crème Brulee?
You can use whole milk, but the texture will not be as creamy. If you are out of heavy cream you can substitute by mixing whole milk with butter, one cup of heavy cream is a ¾ cup of milk mixed with three tablespoons melted butter. But I will not advise you to use this method in making crème Brulee if you did the butter will separate while baking and come to the surface, when you spread the sugar on the crème to burn it you will get a taste of Ghee (clarified butter).
This post was originally published in 2011 and updated with new images and text.
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