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 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.
Mix egg yolks with sugar using a wooden spoon, mix them just until the mixture starts to whiten.
Gradually pour in the cool cream mixture, mixing gently by hand to combine (do not use an electric mixer).
Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).
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.
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).
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.
Bon appétit!
PrintCreme Brulee
Ingredients
- 1 ¼ cups heavy cream
- 4 egg yolks
- 3 tablespoons powdered sugar
- 1 vanilla bean
- Torbinado sugar for caramelizing
Instructions
- 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.
- 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).
- 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.
- Strain the custard through a fine mesh strainer to get rid of any lumps (make sure not to toss the vanilla seeds).
- Pour the mixture into heat resistant ramekins.
- 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).
- 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
Nutrition
- Serving Size: 2
About 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.
Tracy @ Ascending Butterfly says
I LOVE Creme Brûlée, but have never tried to make it. I don’t know why but there are just some things I love eating out and have never tried my hand at making for myself. 🙂
andie says
I like to make for 6 people…what are the measurements??
brandie 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).
Barb @ A Life in Balance says
Sounds delicious! Thanks for sharing your recipe at Fabulously Frugal Thursday!
Susan says
Creme Brulee is such a grown-up dessert. Thanks for sharing at Inspire Us Thursday on Organized 31.
April @ The 21st Century Housewife says
Creme Brulee is such a classic dessert, and this is an excellent tutorial! It looks delicious 🙂
Miz Helen 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
April 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)
brandie says
Thanks April! I appreciate the pin too!
Christina at SWEET HAUTE says
This has got to be my FAVORITYE dessert in life, this really caught my eye….I wanted to invite you to share this at my linky party going on now. Add as many projects as you like. Hope to see you there…
http://sweethaute.blogspot.com/2013/08/thursday-sweet-haute-share-linky-party_13.html
Christina at
SWEET HAUTE
Thursday SWEET HAUTE Share Linky Party
Madonna/aka/Ms. Lemon says
I think I could eat all three servings.
brandie says
LOL….I think I might agree with you!
jamie says
oh my yum! I’ve never tried to make it at home, but this looks easy enough! Thanks for linking up to Monday Funday!
Lisa says
Yum! I’m always looking for new egg recipes. I found you through I Should Be Mopping the Floor and would love for you to come share at my weekly From the Farm Barn Hop: http://www.fresh-eggs-daily.com/2013/08/from-farm-blog-hop_9.html
Lisa
Fresh Eggs Daily