Easy Crème Brûlée Recipe
Last Updated on: 9th April 2024, 02:19 pm
Exploring Crème Brûlée
Indulge in Decadence with Simple Steps and a Cooking Video Guide
Crème brûlée, also known as burnt cream, is a decadent delight revered for its rich egg-based vanilla custard topped with a layer of caramelized sugar. This classic French dessert is a culinary masterpiece that tantalizes the taste buds with its creamy texture and exquisite flavor profile.
Endless Flavor Possibilities
While the traditional crème brûlée is a symphony of vanilla and caramel, it serves as a versatile canvas for culinary experimentation. Infuse your custard with hints of orange zest, cinnamon, almond extract, or even banana liqueur for a unique twist. I once crafted a Bananas Foster-inspired crème brûlée, and it was an instant hit!
Mastering the Art of Flavor Balance
When incorporating liqueurs or alcohol into your crème brûlée, exercise caution to maintain the delicate balance of flavors. Adding too much alcohol can disrupt the chemistry of the dish, resulting in an inconsistent custard texture. Start conservatively with 1-2 tablespoons and adjust to taste.
The Classic Recipe: Vanilla Bean Perfection
While using real vanilla beans adds unparalleled depth and aroma to the custard, they can be expensive. However, you can achieve excellent results with pure vanilla extract. Just make sure it's pure extract, as imitation vanilla can affect the dessert's flavor.
Patience Rewarded: The Art of Crème Brûlée
Crafting crème brûlée may require time and patience, but the end result is well worth the wait. Let the oven and refrigerator work their magic as you anticipate the luscious reward that awaits. It's no wonder this dessert is a staple at my dinner parties; the mere thought of it ignites cravings that only crème brûlée can satisfy.
Conclusion: Savor Every Bite
In conclusion, crème brûlée embodies the epitome of dessert indulgence. Whether you opt for the classic vanilla bean rendition or embark on a flavor-filled journey of experimentation, each spoonful promises a symphony of flavors and textures that dance on the palate. So, grab your apron, gather your ingredients, and indulge in the sublime pleasure of homemade crème brûlée.
BON APPÉTIT,
Chef Abyssinia
Crème brûlée
Equipment
- Blow Torche
- Oven
- Saucepan
- Whisk
- bowl
- rubber spatula
- Baking dish for water bath
Ingredients
- 1 qt Heavy Cream
- 1 each Vanilla bean Or 100% pure Vanilla Extract (NOT IMITATION)
- 1/2 cup Sugar
- 1 pinch Salt
- 6 each Egg Yolks Large eggs
- 1/2 Sugar To finish
- (add any additional flavors you’d like, Orange zest, Cinnamon, Almond Extract, Liquor, etc.) Have Fun!
Instructions
- Preheat oven 250 degrees F. Arrange baking dishes and water bath station, set aside. Do not add water to the pan just yet.
- Using a mixing bowl, mix egg yolks and 1⁄2 cup of sugar until fully mixed, set aside.
- Split the vanilla bean and use a knife to scrape out the vanilla bean paste.
- Heat saucepan on low heat, pour in heavy cream, add in 1 split vanilla bean and its paste.
- Bring cream to a low simmer, stir consistently so it does not burn or boil over.
- Once the cream is hot, temper the cream into the cold egg yolk mixture. (Add one ladle of cream into your egg mixture and mix it together quickly, this is the tempering process.)
- Repeat this process about 3 times or until the egg mixture is warm. Once the mixture is tempered, pour the egg mixture back into the cream and whisk together.
- Cook on low heat and use a rubber spatula to gently mix. Be sure to pass the rubber spatula across the bottom and the sides of the saucepan to avoid any lumps or burns.
- You will notice the mixture begin to thicken as it forms a custard-like base. Once the mixture is thick enough to coat the back of a spoon, remove it from heat.
- Using a ladle or a measuring cup, begin to pour the mixture into baking dishes, 3⁄4 of the way full. (If the custard mixture is lumpy, strain it before adding it to the baking dishes)
- Place filled crème brûlée ramekins into a shallow water bath and bake at 250 degrees F for about 1 1⁄2 hrs or until crème brûlée is firm around the edges and jiggly in the center.
- Once ready, remove the ramekins from the water bath and place crème brûlée in the fridge to set and cool fully. This will take about 1 hour.
- To serve, sprinkle the tops of the crème brûlée with a thin layer of sugar. Torche sugar using a blow troche or broiler oven.
- Enjoy with fresh fruit and mint!