Crème Brûlée

If you have a sweet tooth and a love for all things French, then Crème Brûlée is the dessert for you. This classic French treat is a perfect blend of rich, creamy custard and crispy caramelized sugar that is sure to tantalize your taste buds. With its velvety texture and delectable flavor, Crème Brûlée is a dessert that is both elegant and indulgent. In this blog, we'll delve into the history of Crème Brûlée, and provide you with step-by-step instructions on how to make this decadent dessert in your own kitchen. Get ready to take your taste buds on a journey to France with our ultimate guide to Crème Brûlée.

Origins of Crème Brûlée: While Crème Brûlée is often associated with French cuisine, its true origins are a bit of a mystery. Some food historians believe that it was created in England in the 17th century and was known as "Trinity Cream" or "Cambridge Burnt Cream". Others speculate that it may have been brought to France by the Spanish or the English, or may have originated in ancient Rome. Regardless of its origins, Crème Brûlée has become a beloved dessert in French cuisine and is enjoyed all over the world.

The Name: Crème Brûlée is a French term that literally translates to "burnt cream". The dessert gets its name from the caramelized sugar layer that sits on top of the custard. This layer is created by sprinkling granulated sugar over the top of the custard and then using a culinary torch to melt and caramelize the sugar. The result is a crispy, crackling layer that provides a delightful contrast to the creamy custard underneath.

FAQs

What is Crème Brûlée?

Crème Brûlée is a classic French dessert that consists of a rich custard base that is topped with a layer of caramelized sugar. The custard is typically made with egg yolks, cream, sugar, and vanilla, and is often flavored with other ingredients like chocolate, fruit, or liqueurs.

How do you make Crème Brûlée?

To make Crème Brûlée, you typically start by heating cream, sugar, and vanilla in a saucepan until it comes to a simmer. In a separate bowl, whisk together egg yolks and sugar until the mixture is thick and pale. Slowly pour the hot cream mixture into the egg mixture, whisking constantly. Strain the mixture through a fine mesh sieve to remove any lumps, then pour the mixture into ramekins or other individual serving dishes. Bake in a water bath in the oven until the custard is set. Chill the custards in the fridge until ready to serve, then sprinkle a layer of sugar over the top and use a culinary torch to caramelize the sugar until it forms a crispy crust.

What is a water bath?

A water bath is a cooking technique that involves placing a dish or pan containing food into a larger pan filled with hot water. This helps to regulate the temperature of the dish and prevent it from overcooking or drying out. For Crème Brûlée, you typically place the ramekins containing the custard mixture into a large baking dish, then pour hot water into the baking dish until it comes about halfway up the sides of the ramekins. This helps the custard to cook gently and evenly.

Can you make Crème Brûlée ahead of time?

Yes, you can make Crème Brûlée ahead of time. The custards can be baked and chilled up to 2 days in advance, then the sugar can be caramelized just before serving.

Can you make Crème Brûlée without a culinary torch?

Yes, you can still make Crème Brûlée without a culinary torch. You can use the broiler setting on your oven to caramelize the sugar on top of the custard. To do this, sprinkle the sugar over the top of the custard, then place the ramekins on a baking sheet and put them under the broiler until the sugar is melted and caramelized. Keep a close eye on them, as they can burn quickly!

Make it

Crème Brûlée Recipe

Ingredients

3 cups heavy cream

2 tsp pure vanilla extract

5 egg yolks

½ cup plus 6 teaspoons granulated sugar divided

⅛ teaspoon salt

Instructions

Preheat the oven to 325F.

In a small saucepan, bring cream to a simmer over medium heat. Remove from heat and let stand for 15 minutes.

In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Divide custard among 6 (6-ounce) ramekins.

Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish.

Bake for 30 to 40 minutes or until the custard edges are set but the center wobbles slightly. Remove from the oven and let cool completely. Chill for several hours or up to 2 days.

When ready to serve, sprinkle 1 teaspoon of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.