Classic Crème Brûlée Recipe: A Perfect Blend of Elegance and Simplicity
If you’re searching for the ultimate classic crème brûlée recipe, look no further. This timeless dessert pairs a creamy custard base with a perfectly caramelized sugar crust. By following this recipe, you’ll master the art of making classic crème brûlée at home.
Why Choose This Classic Crème Brûlée Recipe?
The beauty of this classic crème brûlée recipe lies in its simplicity. With a handful of quality ingredients and basic techniques, it’s easy to achieve a restaurant-quality dessert. Whether you’re making it for a celebration or a quiet evening treat, this recipe delivers every time.
For those aiming for perfection, check out this guide on caramelizing sugar to achieve a flawless crust. Additionally, using a vanilla bean instead of extract can elevate the flavor; learn why in this vanilla bean vs. extract comparison.
Ingredients for Classic Crème Brûlée
For the Custard:
- 2 cups heavy cream
- 1 vanilla bean (split and scraped) or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
For the Caramelized Topping:
- 1/3 cup turbinado sugar or granulated sugar
Tools You’ll Need
- Saucepan
- Whisk
- Fine mesh sieve
- Ramekins
- Baking tray
- Culinary torch or oven broiler
Step-by-Step Instructions
1. Prepare the Custard
- Heat the heavy cream in a saucepan over medium heat until it starts to steam (do not boil).
- Scrape the seeds from the vanilla bean and stir them into the cream. If using vanilla extract, add it after removing the cream from the heat.
- In a mixing bowl, whisk the egg yolks and sugar together until the mixture is pale and smooth.
- Gradually pour the warm cream into the yolk mixture, whisking continuously to temper the eggs.
2. Assemble the Crème Brûlée
- Strain the custard through a fine mesh sieve to remove solids and ensure a silky texture.
- Divide the custard evenly among ramekins, filling each about three-quarters full.
- Place the ramekins in a baking tray and pour hot water into the tray until it reaches halfway up the sides of the ramekins.
Pro Tip: Using a water bath helps cook the custard evenly and prevents cracks.
3. Bake the Custard
- Preheat your oven to 325°F (160°C).
- Bake the custards for 35–40 minutes, or until the edges are set and the center is slightly jiggly.
- Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 2 hours or overnight.
4. Caramelize the Sugar
- Sprinkle an even layer of sugar over the surface of each custard.
- Use a culinary torch to melt and caramelize the sugar until it forms a golden crust.
- Alternatively, use your oven’s broiler, keeping a close eye to avoid burning.
Serving Suggestions
- Garnish with fresh berries like raspberries or strawberries for a burst of color and flavor.
- Add a small dollop of whipped cream for extra indulgence.
- Serve immediately after caramelizing the sugar for the best texture.
FAQs About Classic Crème Brûlée
What is the best sugar for caramelizing?
Turbinado sugar is preferred for its larger crystals and deep flavor, but granulated sugar also works well.
Can I substitute milk for heavy cream?
Milk can be used for a lighter custard, but the texture may not be as rich as when using heavy cream.
How long can I store crème brûlée?
Crème brûlée can be stored in the refrigerator for up to 3 days. Caramelize the sugar just before serving to keep the crust crisp.
Why is my custard runny?
A runny custard typically indicates undercooking. Make sure the edges are set and the center has a slight jiggle before removing it from the oven.
Why This Recipe Works
This classic crème brûlée recipe combines simplicity with sophistication, making it perfect for any occasion. By mastering the custard base and achieving the perfect caramelized topping, you can create a dessert that rivals any fine dining experience. Whether you’re a beginner or an experienced cook, this recipe guarantees a creamy, elegant dessert every time.