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Easy Crème Brûlée

August 7, 2016 by Lori 2 Comments

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Crème brûlée festured post with raspberries

I love crème brûlée.  I mean, I break my diet for this one every time.

Crème brûlée is one of those restaurant desserts that everyone loves and yet thinks it is impossible to make at home.  Surely it requires cooking skills and techniques that home cooks don’t have.  I mean, look at the name.  All that French must mean that preparation has to be complicated, right?  Nope!

Of course, it may depend on who you talk to.  As with everything else, there are purists out there.  I’ve read that many old school chefs say the custard should be painstakingly cooked on the stove top.  More contemporary chefs do it in an oven, like I do.  And I’m sure my recipe is even simpler than theirs.

Bottom line, this recipe makes a delicious crème brûlée, and it is simple and easy enough for anyone to make at home.  What’s not to like?

Ingredients for crème brûlée

Here’s what you need

That’s right, 5 ingredients.  Many recipes call for a vanilla bean.  I’m more of a savory than a sweet person, so I’ve never felt the need to keep vanilla beans in the house.  Pure vanilla extract works just fine for me.

Crème brûlée ramekins and bain marie pan

This is handy, but not required

Crème brûlée is cooked in ramekins that are placed in a water bath.  The technical term is bain marie (or banho maria, as we say in Portuguese).  You can very easily use a sheet cake pan with some water, and place your ramekins in that.  This recipe makes 8 servings so I use two of these sets.

I was drawn to these sets because the pan also makes for a handy little storage container for the ramekins so that I don’t have to stack ramekins up in my cabinet.  They don’t fit into each other, so it is easy to knock a stack over.  You can get this set in a lot of places, such as at this popular retailer.

Heat cream, vanilla, and pinch of salt

Add the vanilla and pinch of salt to the whipping cream

If you want to use vanilla bean, this is where you would add the bean and the pulp.  I add the cream, the extract and pinch of salt into a sauce pan and stir them to combine well.  You want to heat this gently, not bring it to a rolling boil.

Egg yolks for the crème brûlée

Just the yolks, folks

While the cream is being heated, separate the egg yolks.  You need 8 of them.

Now, many people don’t like to make dishes that call just for the yolks or just for the whites because who wants to spoil the unused part of the egg?  Well, trust me when I say that those egg whites can be whipped up into a froth, folded with cheese, ham (or turkey), onions, baby spinach, and anything else you like on your fluffy egg white omelette.  Yummers!

Whisking the sugar into the yolks

Pour the sugar in…

…and whisk together just until fully blended.

Heat only until bubbles on the edges

I look for bubbles on the side of the pan

Check the cream to see if it has heated enough.  I’ve had the most success by removing it just as the cream starts to bubble along the edges of the pan.

Temper the heated cream into the egg yolks

Start slowly!

Then you will want to temper the cream into the egg and sugar mixture.

Tempering just means that you add a hot ingredient to a cool one in small amounts.  You have to temper the cream into the eggs because if you just pour it in, you’ll end up with scrambled, partially cooked egg yolks.

Drizzle in a bit and stir it in well, then a bit more and stir, and so on.  By the time half of the cream is in, the temperatures are more equal so you can usually pour in the other half and finish mixing to combine.

Yolks and cream combined

I don’t sweat the bubbles

You end up with a result that looks like this.

You might have a bit of foam on top from all of the stirring.  Some recipes will tell you to skim it off because it will settle as a top layer in the ramekins, and the custards with more foam will get darker in the oven.  Me?  I leave them alone.  I mean, we’re going to torch those babies and caramelize with sugar anyway, right? To me, the impact to taste is none, and negligible to the aesthetic and texture.  So I don’t bother.  If this outrages a chef somewhere, my apologies.

Strain the cream and egg mixture into a container

I don’t skip this step

…here’s a tip…

I strain the mixture before filling the ramekins.  I do it because sometimes I am not careful and add the hot cream too quickly, creating some egg yolk solids.

Crème brûlée should have a silky, creamy, smoothness in your mouth that contrasts with the thin glass-like crackle of the caramelized sugar on top.  I don’t like seeing or feeling little solids in the custard.  Straining is quick and easy, and well worth the effort.

…and here’s another tip…

I strain them into an easy-pour container.  These ramekins are not very big, and you’d be surprised how easy it is to hit an edge and make a mess.  A container with a spout really helps.

Pour the egg and cream mixture into ramekins

I add the water first

Then I fill the ramekins.

After I add the water to the bottom of the bain marie pan.  I used to do it the other way around.  But it is easy to splash water into the crème brûlée mixture.  You really don’t want that.  Of course, you could fill the ramekins, set them on the counter, fill the pan for the bain marie, then add the ramekins into the pan.  But I’m lazy and like to cut steps.

Place bain marie pans in the oven

And into the oven they go

You want to bake them until they set, but are still  a little jiggly in the center.  Jiggly is a technical term.

Ramekins cooling

They have to come to room temperature before going to the fridge

Place the ramekins on a cooling rack and allow to cool completely.

See the darker ones?  Those are the ones that had a bit of foam at the top.

Cover each with plastic wrap and chill in the fridge for at least two hours before serving.  They have to be nice and chilly.

Butane torch and butane refill

Don’t use the broiler!

You will need one of these to brûlée your crème.

Why do I have two torches, you might ask?  Well, because I misplaced my torch after a move and the world almost ended!  I mean, when you have your heart set on serving crème brûlée to friends after dinner and you don’t have a torch, you go screaming to the nearest store to get a new one.   Of course, the friends did not know what was on the dessert menu.  But I did!  And once my expectation had been set, nothing else would do.  And shortly after, I found my first torch.

Well, as I’ve heard that Navy Seals say, one is none and two is one.  Better safe than sorry.  But you only need one, just in case I confused you with all that chatter.

Why not the broiler?  Because the custard needs to be cool.  In order to get a good glass-like brûlée in the broiler, you may end up heating the custard too.  You don’t want that.  No,no,no,no,no.

Torching the sugar topping

Please be careful

Be very careful with the torch flame.  I always place a heavy, wood cutting board under the ramekins when I torch the tops so that I can protect my counter top.   And obviously, keep all digits behind the torch.

Crème brûlée feature with raspberries

It never disappoints

So, so, so good!  Give it a try.  It is so worth it!

 

Crème brûlée feature with raspberries

Easy Crème Brûlée

Lori
A simple, elegant, and delicious dessert.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Servings 8 servings

Ingredients
  

  • 4 cups 1 quart whipping cream
  • 8 egg yolks
  • 1 teaspoon pure vanilla extract or one vanilla bean with pulp
  • 3/4 cup of sugar
  • Pinch of salt
  • More sugar for torching

Instructions
 

  • Preheat the oven to 350.
  • Heat the whipping cream in a sauce pan with the vanilla and salt until just bubbling on the edges.
  • While the cream is heating, mix the sugar and the egg yolks together in a large mixing bowl.
  • Remove the cream from the stove when ready, and temper gently into the egg and sugar mixture.
  • Strain the mixture (to remove any egg solids) into an easy-pour container.
  • Pour the mixture into 8 ramekins and place in a bain marie pan.
  • Bake for 35-40 minutes, until set with a little wiggle in the center.
  • Place the ramekins on a cooling rack and allow to come to room temperature.
  • Cover in plastic wrap and refrigerate for at least two hours.
  • Sprinkle 1 tablespoon of sugar evenly over the custard in each ramekin.
  • Using a butane torch, caramelize the sugar to a dark golden brown, careful not to burn. The top should look shiny and glass-like.
  • Serve immediately.

Thanks for sharing!

Filed Under: Brunch, Desserts Tagged With: Bain Marie, Eggs, Ramekin, Raspberries, Sugar, Torch, Vanilla, Whipping Cream

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Comments

  1. Janel Mayne says

    October 26, 2016 at 5:33 pm

    Those are beautiful pictures!!! After breaking it down like that Creme brûlée doesn’t seem so bad

    Reply
  2. Lori says

    October 26, 2016 at 6:33 pm

    Aw, thanks, Janel. I work really hard on the pics. And…right, lady? This is a seriously beautiful dessert that is well within the skills of anyone with a kitchen. Let me know if you give it a try and how it comes out.

    Reply

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