Crème Brûlée is a classic French dessert known for its luxurious creamy custard base topped with a crisp, caramelized sugar crust. This elegant treat combines smooth vanilla-infused cream with the satisfying crack of burnt sugar — a simple yet sophisticated indulgence. Despite its reputation as a fancy restaurant dessert, it’s surprisingly easy to make at home with just a few basic ingredients.
Creme Brulee Dessert:
With its silky texture and golden caramel top, Crème Brûlée has remained a timeless favorite across generations. Each spoonful reveals a rich custard beneath a glassy sugar shell — making it an irresistible finale to any meal.
History:
Crème Brûlée, which translates to “burnt cream,” has origins dating back to the 17th century. Although France is most famously associated with it, both England and Spain claim similar versions—such as Trinity Cream and Crema Catalana. The modern French version became popular in the late 1800s and remains an icon of fine dining today. Its charm lies in the contrast of textures — the creamy custard and the crunchy caramelized sugar on top.
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Simple Crème Brûlée
Ingredients
- 2 cups heavy cream
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for topping)
- 1 teaspoon pure vanilla extract
- A pinch of salt
Instructions
- Preheat oven to 325°F (160°C).
- Heat heavy cream in a saucepan over medium heat until it begins to steam. Do not boil.
- In a bowl, whisk egg yolks, sugar, vanilla, and salt until combined.
- Slowly pour the warm cream into the egg mixture while whisking continuously to prevent curdling.
- Strain the mixture through a fine sieve into a bowl to remove bubbles.
- Pour into ramekins and place them in a baking dish.
- Fill the baking dish with hot water halfway up the sides of the ramekins (water bath).
- Bake for 35–40 minutes, until the centers are just set but slightly jiggly.
- Remove from oven, cool, and refrigerate for at least 2 hours.
- Before serving, sprinkle sugar evenly over each custard and caramelize using a kitchen torch or broiler until golden and crisp.
Notes
- Always use a water bath to ensure even cooking.
- Avoid overbaking; the custard should tremble slightly when shaken.
- Cool completely before adding the sugar topping.
- Use superfine sugar for a smoother caramelized crust.
- Best served chilled right after caramelizing the top.
Tips for Creme Brulee Dessert:
- Infuse the cream with vanilla beans for a more aromatic flavor.
- For a twist, add a splash of espresso or orange zest.
- Chill the custard overnight for the best texture.
- Use a kitchen torch for perfect caramelization.
- If you don’t have a torch, place under the oven broiler for 1–2 minutes.
FAQ’s for Creme Brulee Dessert:
Q: Can I make Crème Brûlée ahead of time?
A1: Yes, you can refrigerate the custard for up to 2 days before adding the sugar topping.
Q: What if I don’t have a torch?
A2: You can caramelize the sugar under a broiler; watch closely to avoid burning.
Q: Can I use milk instead of cream?
A3: Heavy cream gives the best texture, but you can use half cream and half milk for a lighter version.
Q: Why did my custard curdle?
A4: The cream may have been too hot when added to the eggs. Add slowly and whisk continuously.
Q: How thick should the sugar crust be?
A5: A thin, even layer of sugar creates the perfect crunchy top without overpowering the custard.
Conclusion
Simple Crème Brûlée is proof that elegance doesn’t have to be complicated. With just five ingredients, you can create a dessert that’s smooth, rich, and beautifully caramelized on top. Perfect for romantic dinners, family gatherings, or simply treating yourself, this French classic never fails to impress.