Name: Creme Brulee Recipe: Creamy and Elegant
Prep time: 15 min
Cook time: 40 min
Total time: 295 min
Ingredients: 2 cups heavy cream; 4 large egg yolks; 1/3 cup granulated sugar; 1 tsp vanilla extract (or 1 vanilla bean); 1/4 tsp kosher salt; 4 tbsp granulated sugar (for topping); Optional: Berries (mint); Suggested Pairings: Coffee (dessert wine)

Introduction

Table of Contents

Creme Brulee is a luxurious, classic French dessert, perfect for dinner parties, special occasions, or romantic evenings. Its velvety vanilla custard, topped with a crisp, caramelized sugar crust, delivers a delightful contrast of textures and rich flavors. Served in white ceramic ramekins, garnished with fresh berries or mint leaves, this Creme Brulee offers a sophisticated, inviting aesthetic. This recipe delivers a traditional Creme Brulee, adaptable for dietary preferences, best served chilled with a warm sugar crust for an indulgent, memorable experience.

Ingredients

For the Creme Brulee:

2 cups heavy cream
4 large egg yolks
1/3 cup granulated sugar
1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
1/4 tsp kosher salt
4 tbsp granulated sugar (for caramelized topping)

For Serving:

Optional: Fresh berries (e.g., raspberries, strawberries), mint leaves
Suggested Accompaniments: Shortbread cookies, biscotti
Suggested Pairings: Coffee, dessert wine
Suggested Aesthetic: Serve in white ceramic ramekins
Suggested Equipment: 4 (4-ounce) ramekins, medium saucepan, whisk, fine-mesh sieve, kitchen torch or broiler

Step-by-Step Process

Preheat Oven and Prep Ramekins: Preheat oven to 325°F (160°C). Place 4 (4-ounce) ramekins in a baking dish.
Heat Cream: In a medium saucepan over medium heat, warm heavy cream and vanilla bean (if using) until just simmering, about 5 minutes. Remove from heat; if using vanilla bean, let steep for 10 minutes, then remove the bean. If using vanilla extract, stir it in now.
Whisk Egg Mixture: In a medium bowl, whisk egg yolks, 1/3 cup sugar, and salt until smooth and pale. Gradually whisk in warm cream, a little at a time, to temper eggs and prevent curdling.
Strain and Fill: Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits or vanilla bean residue. Divide evenly among ramekins.
Bake in Water Bath: Pour hot water into the baking dish until it reaches halfway up the ramekins. Bake for 35-40 minutes, until custards are set but still slightly jiggly in the center. Remove ramekins from water bath; cool to room temperature, then refrigerate for at least 4 hours or overnight.
Caramelize Topping: Before serving, sprinkle 1 tbsp sugar evenly over each custard. Use a kitchen torch to melt and caramelize sugar until golden and crisp, about 30-60 seconds per ramekin. Alternatively, place under a broiler for 1-2 minutes, watching closely to avoid burning.
Serve: Let caramelized topping cool for 1-2 minutes to harden. Garnish with fresh berries or mint. Serve in white ceramic ramekins with shortbread cookies, biscotti, coffee, or dessert wine.

Tips for Better Creme Brulee

Use room-temperature egg yolks for smoother mixing and better texture.
Temper eggs slowly with warm cream to prevent scrambling.
Strain the custard to ensure a silky-smooth texture without lumps.
Check doneness by gently shaking ramekins; centers should jiggle slightly.
Chill thoroughly before caramelizing to keep the custard cold and creamy.
Use a kitchen torch for precise caramelization; broilers can be uneven.
Sprinkle sugar evenly in a thin layer for a perfect, crackable crust.
Enhance aesthetic: Serve in white ceramic ramekins, garnish with vibrant berries or mint for a sophisticated look.

Variations and Customization

Vanilla-Free Creme Brulee: Omit vanilla, use 1 tsp almond extract or 1 tbsp coffee liqueur.
Gluten-Free Creme Brulee: Naturally gluten-free; ensure accompaniments are gluten-free.
Low-Sugar Creme Brulee: Reduce custard sugar to 1/4 cup and use 2 tbsp sugar substitute for topping.
Chocolate Creme Brulee: Add 2 oz chopped dark chocolate to warm cream; stir until melted.
Vegan Creme Brulee: Use full-fat coconut milk, 4 tbsp aquafaba, and vegan sugar; adjust baking time.
Spiced Creme Brulee: Add 1/4 tsp cinnamon or cardamom to custard mixture.
Citrus Creme Brulee: Add 1 tsp orange or lemon zest to the cream while heating.
Coffee Creme Brulee: Dissolve 1 tsp instant espresso powder in warm cream.

Storage and Serving Tips

Store baked custards (without sugar topping) in the fridge, covered, for 3 days.
Caramelize topping just before serving; do not refrigerate after caramelizing, as the crust will soften.
Do not freeze; the custard texture may separate.
Serve chilled with a warm topping for the best contrast; avoid room temperature for over 1 hour.
Use leftovers (without topping) as a filling for tarts or parfaits.
Pair with light accompaniments like berries to balance richness.
Presented in white ceramic ramekins with garnishes for an inviting charm.

Nutritional Information

Based on 4 servings (1 ramekin each, no garnishes):

Calories: 480 kcal
Total Fat: 38g
Saturated Fat: 22g
Trans Fat: 0g
Cholesterol: 305mg
Sodium: 180mg
Total Carbohydrates: 32g
Dietary Fiber: 0g
Sugars: 31g
Protein: 5g
Vitamin A: 30% Daily Value
Vitamin C: 0% Daily Value
Calcium: 10% Daily Value
Iron: 4% Daily Value

Note: Values vary by brand. These are high in fat and sugar; try low-sugar or vegan versions. Serve with fruit for balance.

Conclusion

This Creme Brulee recipe offers a creamy, elegant dessert perfect for any occasion. It transforms simple ingredients into a French classic. Its easy preparation and sophisticated presentation make it a favorite. The velvety custard and crisp sugar crust, with charming garnishes, delights every time. It’s sure to be a cherished recipe, loved for its indulgent appeal.