How to Make Creme Brulee {and It's Not Hard}
Isn't Valentine's Day a time to share indulgent desserts with the ones you love? And when I think deliciously indulgent dessert, I think Creme Brulee ... Rich. Creamy. Delicious. And when it comes to how to make Creme Brulee? It's not as hard as you think!
... sugar, egg yolks, vanilla, and cream.
All it takes to bring these four simple ingredients together into a wonderfully indulgent, creamy dessert is a little patience and using top-quality ingredients.
But when it comes right down to it, Creme Brulee is truly a very simple dish made from four very simple little ingredients ... sugar, egg yolks, vanilla, and cream.
When these four little ingredients get beautifully and patiently brought together? The creamy deliciousness hiding under the firm brulee'd sugar shell is simply divine.
And doing this truly isn't as hard as most people think.
And doing this truly isn't as hard as most people think.
Way way before I was a food blogger, elementary school teacher, and now food blogger-mom, I used to work in the corporate world working on technology implementations. And let me tell you, I attended more than my fair share of marathon business dinners.
Can you guess what one of my favorites desserts was to order?
Mmm hmmmm ... creme brulee.
It was only a matter of time before I was determined to learn how to make creme brulee myself at home. And much to my surprise, I discovered that making creme brulee really isn't hard at all! Truly ... patience and good ingredients ... and you're good to go.
Patience comes in when baking the custard.
And much to my surprise, I discovered that making creme brulee really isn't hard at all! Truly ... patience and good ingredients ... and you're good to go.
You truly do need to bake it really "low and slow" at a very, very low temperature, very slowly ... which includes using a water bath. This is critical! We're going for creamy custard here, not scrambled eggs. Which incidentally, is kinda what you'll end up with if you rush the custard.
Okay ... so now that you know you need great ingredients {real cream, fresh eggs, pure vanilla extract} and patience, let's take a look at the not-so-hard process of how to make creme brulee.
Start by preparing your ramekins and baking pan...
Now, my little trick is to line the baking dish with a paper towel. Why? ...
... Because we're going to be filling that baking dish with a water bath.
And the paper towel on the bottom underneath the ramekins keeps the ramekins from sliding around. Which makes the entire set up much easier to handle when moving it in and out of the oven. It's a simple step that really pays off big in making things easier.
Next, whisk together egg yolks and granulated sugar until the sugar dissolves ... thoroughly dissolves so you don't end up with grainy custard ...
... and then whisk in whipping cream.
The custard mixture is ready! Truly. That's it. {Not hard, right?}
Divide the custard mixture evenly between the 6 prepared ramekins ...
... place the baking dish in a preheated 275 degree oven, and create a water bath by pouring hot water {hot from the faucet} into the baking dish until the water reaches a level halfway up the side of the ramekins.
Then bake.
Now, this is probably the hardest part about making creme brulee ... knowing when it's done.
Typically, the custard is baked for about 45 to 50 minutes, but the time it takes is truly dependent on how deep the ramekins are. Deeper ramekins will take longer than flatter, shallower ramekins.
The smaller circumference, bit deeper ones I used in this batch took about 60 minutes to bake. So judge based on knowing you're looking for the custard to be set around the edges while still just a bit jiggly in the center. Not soupy in the center ... but a little jiggly.
You're looking for the custard to be set around the edges while still just a bit jiggly in the center. Not soupy in the center ... but a little jiggly.
After the custards are thoroughly cooled and chilled, it's time to make the brulee topping.
Sprinkle the top of each with granulated sugar ...
{You can use brown sugar instead, but I like using granulated sugar better. For me, it seems to melt more easily and create a more uniform topping.}
Then comes my favorite part ... the kitchen torch!
Use a small kitchen torch to melt the sugar, creating the classic brulee'd topping of your creme brulee.
Briefly re-chill the custards before serving. And then, dig into the rich indulgence of your creation! Perfectly creamy. Perfectly delicious.
And that, my friends, is how to make Creme Brulee.
Not hard at all, is it?
Not hard at all, is it?
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Yield: 6 servings
How to Make Creme Brulee
When I think deliciously indulgent dessert, I think Creme Brulee ... Rich. Creamy. Delicious. And when it comes to how to make Creme Brulee? It's not as hard as you think!
prep time: 20 Mcook time: 50 Mtotal time: 70 M
ingredients:
- 1 T. butter, softened
- 6 egg yolks
- 6 T. granulated sugar
- 1 1/2 c. whipping cream
- 1/2 tsp. pure vanilla extract
- additional granulated sugar for tops
- fresh berries {optional}
instructions:
How to cook How to Make Creme Brulee
- Preheat oven to 275 degrees. Generously butter the inside of 6 ramekins with softened butter. Line the bottom of a 9x13" glass baking dish with a paper towel. Place ramekins on top of the paper towel this keeps the ramekins from sliding around in the baking dish.
- In a mixing bowl, whisk egg yolks until slightly thickened. Add sugar and whisk until sugar is dissolved and mixture is pale-ish yellow. Add whipping cream and vanilla; whisk until well blended. Divide mixture evenly between the 6 prepared ramekins.
- Set baking dish in the oven and create a water bath by carefully pouring warm water (hot from the faucet) into the pan until it reaches halfway up ramekins. Bake uncovered until custard is set around the edges but still jiggly in the center, about 45 to 50 minutes. {Longer baking time may be needed for deeper ramekins.}
- Remove baking pan from oven and leave ramekins in water bath until cooled. Once cooled, remove ramekins from water bath, cover with plastic wrap, and chill at least 2 hours {and up to 2 days}.
- When ready to serve, sprinkle 2 teaspoons sugar over the top of each custard. Use a kitchen torch to melt the sugar. Rechill custards for just a few minutes before serving. {Don't do the brulee sugar topping much more than about 45 minutes before serving as it begins to deteriorate fairly quickly.} Serve with fresh berries, if desired.
Adapted from The Best Recipe by the editors of Cook's Illustrated magazine
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