Five simple ingredients – milk, cream, vanilla, eggs, and sugar – compose a rich, elegant, and easy dessert to make at home. Crème Brûlée is a creamy pudding with crunchy burnt sugar on top and hints of vanilla.
Also known as “Trinity Burnt Cream” or “Crema Catalana,” the origin of the Crème Brûlée is still an unresolved dispute between Britain, Spain, and France. Even so, it is one of the most popular desserts in the world today.
To me, every kitchen appliance is useful and nothing’s overrated. When I look at my little espresso machine, I don’t see coffee. I see a steaming valve as an opportunity to make amazing crème brûlée.
-Grant Achatz – American chef and restaurateur
Jump To Section
- What Is The Origin Of Crème Brûlée?
- Torch Vs. Oven’ Broiler: Which Is Better For Brûléeing?
- Crème Brûlée: 13 Essential Tips For Perfection.
- How To Make A Perfect Crème Brûlée At Home In 13 Easy Steps
What Is The Origin Of Crème Brûlée?
The origin of Crème brûlée is still a contested issue, as England, Spain, and France claim to be the creators of this traditional dessert.
The burnt cream nomenclature probably stems from the first methods of preparation.
In the past, it was common to use a hot metal iron that stamped and burnt the top of the dessert, while today, to caramelize the sugar, it is common to use a torch or oven broiler.
In the 17th century, the British used to burn the Trinity College crest on top of desserts with a hot iron. Even today, they refer to the Crème brûlée as Trinity Burnt Cream. Besides, the practice is no longer used, and the irons remain on display at the school.
The Spanish have their version called Crema Catalane. They affirm the dessert emerged in the Catalonia region in the 18th century.
However, the French still have the most convincing arguments to claim as creators of crème brûlée, popularized in the 19th century in France.
The first printed recipe, called “Crème Brûlée,” similar to modern versions, is from the 1691 edition of the French cookbook “Le Cuisinier Royal et Bourgeois” by Francois Massialot, a Cook at the Palace of Versailles.
Despite the claims on the subject, Crème Brûlée remains one of the most popular desserts worldwide.
Torch Vs. Oven Broiler: Which Is Better For Brûléeing?
Have you seen that perfect golden-brown crust on top of the dessert? It is the result of a direct and intense heat source – brûlée.
Brûlée is a French term meaning “burnt, caramelized with fire.”
Basically, there are two ways to caramelize the topping: a blowtorch or using the oven grill. Just know which option best suits you.
Blowtorch
Blowtorch
Available at kitchen supply stores or online platforms, the torch is easy to use but requires care and practice.
When lighting, position the flame around 2 inches from the surface of the dessert. The caramelization point will depend on the dessert, the cook’s taste, or the type of ingredient to be burned.
The important thing is to be careful when handling, always following the manufacturer’s instructions.
It is important to note that despite being a small tool, about 6 inches long, which makes it easy to carry, it is not allowed to be transported on planes, even if it is completely empty and in checked baggage.
Therefore, never take it on air travel, or you will lose your precious torch.
Oven Broiler
The oven broiler achieves the same effect but requires more care and a watchful eye because brown sugar can go from underdone to black burnt in seconds.
It is a good option if you want to serve dozens of creme brulee simultaneously while blowtorch burns one custard top at a time.
For a simple broiler usage, heat to the highest setting and place the oven rack with the custard dusted on top with sugar, as close to it as possible to the heat source. Watch carefully until the crust starts bubbling, and watch until completely caramelizes.
Crème Brûlée: 13 Essential Tips For Perfection
There are a couple of tricks to achieve the traditional crème brûlée. Following these 13 tips, you will get a perfect cream with a golden-brown crust on top.
- Avoid spoiling the preparation: Break individual eggs into a small container before adding and mixing with other ingredients. A bad egg can spoil the entire preparation.
- Room temperature eggs: Allow the eggs to warm to room temperature before combining the ingredients. Cold eggs will probably result in scrambled or curdled eggs when introduced to heat.
- Temper the yolks: Egg yolks coagulate between 149º – 158ºF or 65º – 70ºC. To avoid scrambled eggs when mixing with hot liquid, temper the yolks by whisking about 1/3 of the warmed cream and milk. This way, the mixture temperature will have enough time to rise without breaking your recipe.
- Prefer brown sugar for brûléeing: Brown sugar gives a rich flavor to dessert, while superfine sugar, like powdered sugar, burns quickly.
- Whisk gently: Over-whisking the ingredients will Introduce too much air compromising the final texture of the dessert. Just combine all ingredients enough to incorporate fully.
- Prefer using vanilla bean: Commercially available vanilla flavorings are made from lignin, a chemical compound in wood. The vanilla bean is a small pod from the Vanilla planifolia orchid, native to Mexico. The world’s best-selling spice is cut lengthwise, and its tiny seeds are scraped off and incorporated into other ingredients. The pod is not discarded. It is mixed with the hot liquid to extract most of its flavor.
- Check the vanilla’s freshness: If you can make a tiny knot in a vanilla pod, it is a sign of freshness, and the inside is soft, plump, and juicy.
- The authentic Crème Brûlée: Sieve the custard before placing it into ramekins. The only solid components that go through to the sieve or Chinoy are vanilla seeds. They float across the custard and settle in the bottom of the ramekins. When you scoop and see the little black seeds, it signifies authentic Crème Brûlée.
- Prepare ahead: It is the perfect dessert to make in advance by keeping it in the fridge covered with plastic wrap for up to two days before serving. When it’s dessert time, add the brown sugar and burn it.
- Nappé Consistency: In French cuisine, nappé is the term given to the cooking of a cream that acquires a creamy and dense texture. To check if the crème brûlée has reached the right point, dip a spoon in the cream, and as you run your finger along the back of the spoon, the “trail” formed by your finger will have to remain.
- No cracks: Using a water bath méthod, the cream cooks evenly at a constant temperature, ensuring that there is no rapid expansion of heat that can form a crust on the top and crack before is fully cooked. The steam rises as the water heats, helping to prevent the top of the custard from becoming too dry.
- Water limits for water bath: Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins, transferring the heat to the cream gently, which prevents the custard from curdling.
- Burning the top – blowtorch or oven broiler, but after burning the top, leave the dessert to rest for five minutes before serving so that the sugar hardens and the ramekins cool down.
How To Make A Perfect Crème Brûlée At Home In 13 Easy Steps
In this topic, you will learn how to make a perfect Crème Brûlée At Home.
So, get to work! 😋
Crème Brûlée
Equipment
- Pairing knife
- 4 6 oz ramekins
- Measure cup
- Mixing Bowls
- Whisk
- Sieve or fine chinoy
- Blow torch optional
- Roasting pan
- Saucepan
- Dishcloth
Ingredients
- 6 pcs Egg yolks
- 375 ml Cream
- 125 ml Milk
- 75 g Sugar
- Brown sugar For sprinkle and burn
- 1 pc Vanilla bean replace for 1 to 2 teaspoon of vanilla extract
Instructions
- Preheat the oven 300ºF and boil enough water for water bath.
- Place the milk and cream in a saucepan.
- Split the vanilla bean in half lengthwise, scrape the seeds and add to the milk and cream along with the pod.
- Bring to a boil over medium heat. Remove from the burner and let infuse the flavor.
- In a large bowl, mix in the sugar at once over the egg yolks, whisking until light yellow color. About 2 min.
- Pour about ⅓ of the hot milk and cream into the yolks for tempering. Pour in all liquid until combined.
- Strain the custard mixture through a fine mesh sieve into a large measuring cup.
- Divide custard mixture evenly filling about 2/3 up the sides of the ramekins.
- Place the dishtowel on the roasting pan. Arrange the ramekins onto it to prevent them from slipping on the baking sheet.
- Place into the oven adn fill with hot water until halfway up the sides of ramekins.
- Cook for about 30 min or until almost fully set with a somewhat steady center.
- Remove from the oven and transfer the ramekins to a tray. Let cool down for about 1 hour.
- Cover the ramekins with plastic wrap. Chill in the fridge for at least 3 hr or up to 2 days.
To Serve
- Sprinkle a layer of brown sugar onto the custard and burn with a blowtorch or use an oven broiler until the sugar melts and caramelizes.
- Wait 5 minutes before serving to cool the ramekins and allow the sugar crust to harden.
Notes
Did you make this recipe?
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