Classic Crème Brûlée

Crème brûlée is creamy, rich, and full of ultimate goodness. The custard is rich and to add texture to its creamiest its finished off with a stunning caramelized sugar. This dessert is a true classic and is always delicious. Lets get into this simple, sweet, smooth, crunchy, and creamy crème brûlée.

What’s in Crème Brûlée?

This classic uses kitchen staples: egg yolks, salt, vanilla, heavy cream, and sugar. Now lets break down the use of these ingredients. The egg yolks are added for balance. Some custards like this one uses egg yolks for thickness because without the yolks it would just be a liquid mess. But, how does this occur?

The Science behind the Eggs

With a basic custard a water bath is usually required. The water bath allows the eggs to cook in uniform (preventing a curdled/uncooked mayhem). When the heating process begins, the protein within the eggs slowly unwind the coil-like shape and begin to elongate. What’s protein? Proteins are simply long chained amino acids. What’s interesting to note is that proteins found in egg whites are different from the egg yolks. Egg yolks are bound to other proteins as well as fat molecules. Due to these fat molecules when egg yolks are cooked, they remain solid because of the proteins within the egg yolks are strongly held together and trapping the water from escaping. Unlike egg whites, which force more water out when cooked, losing its tightly coiled bound.

Basically, this custard goes from a runny liquid to a luscious, structured pudding. All thanks to heating the egg yolks. But to prevent the egg yolks from heating too quickly, a water bath is used. The water bath helps the custard to gradually heat up. Also, ensures that the custard is evenly cooked.

The Other Ingredients Role

First, let’s talk salt. Salt as you may know is needed in almost every dish. In this dessert, the salt makes the taste of the vanilla and egg yolks stand out. Meaning the delicate sweet vanilla-y taste of the classic crème brûlée is due to salt. Without salt this dish would fall flat so remember to add 1/4 teaspoon of salt. Vanilla bean is added for a sweet pleasant taste. Depending on location, vanilla beans can be expensive and hard to find. If the vanilla beans are not readily available, vanilla paste can be used. Or just vanilla extract, but if using vanilla extract add it after heating the heavy cream.

The Milk & Sugar

Traditionally crème brûlée is a silky custard with a thin layer of caramelized sugar. This custard relies heavily on the richness of heavy cream because that’s how the creaminess of this dessert forms. If heavy cream is not available, try half-and-half or whole milk or coconut milk. But, please understand the overall texture of the crème brûlée will be thinner and less rich. As mentioned earlier, the proteins in egg yolks bind closely together when heated. In order to slow down this process, sugar is added to the custard. It’s important to mix the sugar and egg yolks before incorporating the heavy cream and vanilla bean because the sugar is literally coating and blocking the proteins (in the egg yolks) from binding too quickly.

The extra sugar needed is to create that caramelized topping which sends this classic dessert to the next level. It’s important to use the right type of sugar for this topping. From trial and error we suggest using white granulated sugar for two reasons.

• Reason One: Small white granulated sugar can quickly caramelize. So, the custard does not melt and the sugar is not overly burnt. Unlike when fancy raw sugars are used. Raw sugars have much bigger granules, which leads to longer torching times and possibly uneven caramelization.
• Reason Two: White granulated sugar is easy to see when torching. Once it begins to turn golden brown, you’ll know that its almost ready. When using raw sugar (naturally brown) its difficult to notice its “almost done” mark.

When to make Crème Brûlée

Crème brûlée is the type of dessert that can be made up to 5 days in advance so it’s a great treat to make for dinner parties, birthday celebrations, or date night (home edition). This custard is bound to be a show-stopper. And will impress any dinner guest.

Making the French Classic

The Simple Steps to a Beautiful Custard

1. Heat heavy cream and vanilla bean (cut lengthwise) in a small saucepan over medium-low heat. Once the cream becomes hot (not boiling) remove from the heat. Cover and steep for up to 20 minutes.
2. In a large mixing bowl add the sugar, egg yolks, and salt. Whisk together until a pale yellow color is visible.
3. Preheat the oven to 325 degrees F.
4. Reheat the cream to a simmer. Next, remove the vanilla pod from the small saucepan. Pour a quarter of the heavy cream into the mixing bowl. Whisk together. Next pour the egg mixture into the saucepan. Stir well.
5. Divide the among (4-6 ounce) ramekins.
6. Place the ramekins on interior rack (if using crème brûlée set) or place the ramekins in a large baking dish lined with a dish towel. (Note: the dish towel is added to prevent the ramekins from sliding.)
7. Fill the baking dish with boiling water. Stop when the water reaches half way up the ramekins.
8. Bake for 35-55 minutes, or until the edges of the custard are set. But, the center is still slightly jiggling.
9. Remove ramekins from the water bath and allow to completely cool (1 hour). Wrap in plastic and refrigerate for 4 hours or up to 5 days.

Caramelized Sugar Topping

1. Remove the ramekins from the refrigerator. Allow to reach room temperature before torching (20-30 minutes).
2. Sprinkle a thin layer (1 teaspoon) of white granulated sugar evenly across the custard.
3. Using a butane or propane torch heat the sugar until it melts. The consistency should resemble an amber/golden brown color. The objective is to have a brittle that shatters when broken.
4. Serve immediately or within 2 hours of torching.

Craving more desserts?

Check out some of these recipes below:

• Funfetti cupcakes
• Brown butter chocolate chip cookies
• Natural strawberry cake
• More goodies…