How to Make Creme Brulee

Want to learn how to make Creme Brulee? Today I am happy to share a guest post from one of my dearest friends, Ariadna. She will show all of us how easy it is to make this delightful French dessert.

How To Make Creme Brulee

How to Make Crème Brûlée

by Ariadna Wiczling

Crème Brûlée is really easy to make and so delicious. The hardest part in making it is that you have to be patient before you can taste it, but it is worth it and your family and friends will be delighted when you serve them this famous French dessert. This recipe serves 2-3 people.

First, carefully split the vanilla bean down the center and scrape its fragrant black seeds from the pod, and combine both with the cream. Bring the mixture to a simmer. Set aside to cool down.

How to Make Crème Brûlée

Mix egg yolks with sugar using a wooden spoon, mix them just until the mixture starts to whiten.

How to Make Crème Brûlée

Gradually pour in the cool cream mixture, mixing gently by hand to combine (do not use an electric mixer).

How to Make Crème Brûlée

Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).

How to Make Crème Brûlée

Pour the custard into heat resistant ramekins. Mine are about 5 ounces, which are rather small for crème brûlée, but I found that the larger ramekins (8-10 ounces) are a little bit too large. This is a personal preference.

Preheat oven to 210F (100C) and bake the custard for about one hour. It is ready when the edges are set and the center is a little bit wobbly and has a jelly consistency. Let cool to room temperature and refrigerate for at least 3 hours (overnight is best) covered with a plastic wrap.

How to Make Crème Brûlée

Before serving, dry the custard surface with a paper towel and cover it with one tablespoon of Torbinado sugar (you can use regular sugar as well, but Torbinado sugar gives a lot more flavor to the dessert and caramelizes more easily).

How to Make Crème Brûlée

Caramelize the sugar using a blow torch working from the outside in towards the middle keeping the torch in constant motion. Sugar should be golden brown, never black.

Alternatively you could caramelize the sugar under a broiler. It is good to keep the ramekins in ice while broiling, because crème brûlée tastes best when the custard is cold and the caramel is warm.

How to Make Crème Brûlée

Bon appétit!

How to Make Crème Brûlée

Creme Brulee

Serving Size: 2-3 people with a 5oz ramekin each

Ingredients

  • 1 ¼ cups heavy cream
  • 4 egg yolks
  • 3 tablespoons powdered sugar
  • 1 vanilla bean
  • Torbinado sugar for caramelizing

Instructions

  1. Add cream to a small saucepan. Carefully split the vanilla bean down the center and scrape the black seeds from the pod. Add the pod and the seeds to the cream and heat over low-medium heat. Bring the mixture to a simmer (not boil) and then remove from heat. Set mixture aside to cool. Remove pod.
  2. While your cream is heating, mix together the egg yolks with the sugar in a bowl using a wooden spoon. Mix until the mixture starts to whiten (lighten in color).
  3. Gradually drizzle in the cream mixture into the egg yolk/sugar mixture while constantly stirring by hand to combine (do not use an electric mixer). You don't want to go fast this this because you are tempering the eggs with the cream and don't want to cook them.
  4. Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).
  5. Pour the mixture into heat resistant ramekins.
  6. Preheat oven to 210F (100C) and bake the custard for about one hour. It is ready when the edges are set and the center is a little bit wobbly and has a jelly consistency. Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate for at least 3 hours (overnight is best).
  7. Before serving, dry the custard surface with a paper towel and cover it with one tablespoon of sugar. Melt and brown the sugar using a blow torch working from the outside in towards the middle keeping the torch in constant motion.

Notes

--You can substitute ½ to 1 teaspoon vanilla extract for the vanilla bean, if you wish

http://homecookingmemories.com/how-to-make-creme-brulee/

Ariadna WiczlingAbout the Author: Ariadna Wiczling is a working at home mom of three. She can be found at ariadnawiczling.com where she designs websites for WordPress. Besides designing she loves photography, sewing and… cooking! Her favorite seasoning is nutmeg.

Comments

  1. says

    Can you believe I’ve never had creme brûlée?? This recipe looks so do-able though, that I’m going to have to pin to try for myself! Thank you!
    ~April (visiting from TT&T)

  2. says

    Hi Ariadna,
    Creme Brulee is one of my favorite desserts. This is a great tutorial for the Burlee, it looks wonderful. Thank you so much for sharing your delicious recipe with Full Plate Thursday.
    Have a great weekend!
    Miz Helen

    • says

      Hi Andie,
      If this was me, I would probably triple the recipe so that you are sure to have enough (tripling the recipe would make enough for 6-8 people): This recipe serves 2-3 people, so you would double it which would make enough for 4-6 people: 3 3/4 cups of heavy cream, 12 egg yolks, 9 tablespoons of powered sugar, and 3 vanilla beans (or 2-3 teaspoons vanilla extract).

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