The name “Crème Brûlée” means “burnt cream” in French, though this classic dessert is anything but burnt. Dating back to the 17th century, this dessert represents the perfect balance between smooth, creamy custard and crisp, caramelized sugar.
| Ingredient | Amount |
|---|---|
| Heavy Cream | 1 cup |
| Vanilla Bean | 1/4 pod |
| Egg Yolks | 2 |
| Sugar (custard) | 2 tbsp |
| Sugar (topping) | 1 tbsp |
| Ingredient | Amount |
|---|---|
| Heavy Cream | 2 cups |
| Vanilla Bean | 1/2 pod |
| Egg Yolks | 4 |
| Sugar (custard) | 4 tbsp |
| Sugar (topping) | 2 tbsp |
| Ingredient | Amount |
|---|---|
| Heavy Cream | 4 cups |
| Vanilla Bean | 1 pod |
| Egg Yolks | 8 |
| Sugar (custard) | 8 tbsp |
| Sugar (topping) | 4 tbsp |
Understanding the chemistry behind Crème Brûlée helps achieve consistent results. The custard’s silky texture comes from careful temperature control – hot enough to set the eggs but not so hot they scramble. The caramelization process is a complex reaction that transforms simple sugar into hundreds of new flavor compounds.
| Nutrient | Amount |
|---|---|
| Calories | 315 |
| Protein | 4g |
| Carbohydrates | 26g |
| Fat | 22g |
| Calcium | 85mg |
This happens when the eggs are overcooked. Use a water bath and remove from oven when still slightly jiggly in the center.
Yes! The custard can be made up to 2 days ahead. Just add and torch the sugar topping right before serving.
While a torch is traditional, you can use your oven’s broiler. Watch carefully to prevent burning.
The custard should be set but still have a slight wobble, like gelatin. It will continue to set as it cools.
