Baking crème brûlée is the final step of getting that perfectly smooth and creamy texture that is characteristic for the recipe. It should not boil or bubble in the oven. If this happens, the temperature is too high, and you should turn it down immediately. Some ovens are hotter than others, so check during baking to see if it has a smooth surface.
The lid of caramelised sugar is what makes the crème brûlée a classic. If you do not have a kitchen torch, you can use a water bath with ice-cold water instead. Use ice-cubes to get it cold enough. Place the moulds gently in the water, sprinkle a layer of sugar on top and put everything in the oven on broil setting and grill until you see the sugar caramelise and get golden. It can go very quickly, so check the colour of the sugar lid at all times so they do not burn. Serve immediately after removing them from the oven.
To get a even darker flavour of the caramelized sugar, use cane sugar. Because of the rougher refinement of the sugar, you will get a more intense and ‘darker’ flavour profile.
Vanilla crème brûlée is one of the simplest desserts you will ever make. No long list of ingredients, no complex process. We have compiled a list of the most important things you need to know about crème brûlée and how to make it. Read below to learn more!
Egg yolks
|
4 |
---|---|
Sugar
|
85 g |
Vanilla pod
|
½ |
Double cream
|
¼ l |
Whole milk
|
100 ml |
Sugar
|
1 tbsp |
Some things are just better in French. This classic French dessert is simple and effortless, with a rich and creamy vanilla custard base topped with a layer of caramelised sugar for added texture. Break the caramelised layer with a spoon and watch as it shatters like a piece of glass and savour the delicious creamy and crispy treat. This easy crème brûlée recipe makes for a classic and impressive dessert.
Experience the sensation of creamy richness with a satisfying crunch. This silky-smooth vanilla custard base has a rich flavour and texture topped with a crackly caramelised sugar topping. The combination of a delicious caramel and vanilla flavour is the perfect way to round off a chic dinner party. The hard crunch of the melted sugar and the delicate creaminess of the custard will melt on your tongue.
Are you looking for other sweet recipes to round off the evening? Try our delicious recipe for apple strudel bursting with juicy apples or a simple and creamy French parfait ice cream. For a more exotic and tropical dessert, take your tastebuds on an exciting vacation with a pineapple soufflé.
Crème brûlée is an elegant and minimalistic dessert that never ceases to impress. What makes this multidimensional dessert so special is the contrasting textures and temperatures. You get a pleasant crunchy, warm caramel flavour on top of a cold, creamy, sweet custard with a silky and soft inside. This combination of cold, creamy, hot, and crunchy entices the taste buds and makes every bite perfect.
What is the crème without the brûlée? The crispy caramelised top is essential for this dessert and should be done just before serving. To get this crunchy layer, remove the crème custards from the refrigerator and let them sit at room temperature for at least 30 minutes before you start torching. Use a paper towel to dab away any moisture on top of the custards. Sprinkle sugar in a thin layer on top. Fire up a torch to melt the sugar until it caramelises and hardens and has a beautiful glass-like golden-brown colour, creating the signature brûlée top. Let them sit for a couple of minutes before serving.
The classic vanilla crème brûlée does not contain any fruit but does have floral qualities from the vanilla that cut through the cream flavour. You can easily shake up the classic vanilla-flavoured recipe by adding different fruits or spices. For a luscious lemon crème brûlée, add lemon extract to the double cream and fold it into the egg and sugar mixture. The burst of lemon gives the regular crème brûlée a fresh twist.
This crème brûlée recipe also works well with lavender. Heat double cream with dried culinary lavender just below the boiling point, and let the lavender infuse for 30 minutes before you pass the cream through a sieve. Allow the cream to cool before stirring it into the egg-sugar mixture. The creamy lavender-infused custard tastes delicious and has a pleasant floral aroma.