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Crème Brûlée (French Vanilla Custard)

Published on 11/02/2023 by Umamiology
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This Crème Brûlée is rich & creamy, with a crispy caramelized sugar crust that adds a sweet and crunchy texture to the dessert. It’s the perfect way to end a fancy dinner, or to just indulge yourself on a long weekend.

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Crème Brûlée is a French dessert that literally translates to burnt cream. The name is fitting, because it’s a delicious cream custard that is topped with a torched layer of sugar – which provides a warm, roasted and sweet essence to the dessert.

It’s one of those dishes that makes you feel elegant and luxurious but is incredibly cheap and easy to make. Follow this recipe to craft this amazing French delicacy and you’ll never regret it.

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Secret Ingredient: Real Vanilla Bean Pod

Crème Brûlée richness is determined by the quality of the vanilla flavoring and the cream. In this recipe, we’ll be utilizing real vanilla beans and scraping out the valuable raw paste that’s in these pods.

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Sure, you can go with vanilla extract, but trust me, when you use real vanilla beans, you’ll certainly taste and feel the difference.

The Ingredients for Crème Brûlée

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The Equipment Needed

Craft The Vanilla Cream Mixture

Start by slicing open the vanilla bean pods and scraping out the natural vanilla paste.

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Then, in a sauce pan, simmer heavy cream, the vanilla bean paste and pods.

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Once it’s simmered and the cream and vanilla flavoring are fully incorporated, remove from heat and let it cool so that the liquid is just slightly warm.

Prepare Egg Mixture

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In a separate bowl, whisk the egg yolks, and sugar.

Then strain the vanilla cream liquid into a measuring cup.

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Slowly pour in the vanilla cream liquid into the whisked eggs while stirring constantly to ensure all ingredients are fully integrated.

Once the mixture is done, fill your ceramic ramekins until they are about 3/4 filled with the mixture.

Bake Your Crème Brûlée Ramekins

Place your ramekins on a baking pan, and fill the pan with water until the water reaches about 1/2 half way up ramekins. (Be careful not to let any of the water splash into the ramekins themselves.)

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Then bake the ramekins at 300 degrees °F for 35 mins or until done. (You’ll know they are done when the surface of the mixture looks slightly leathery.)

Remove from oven and cool to room temperature, then refrigerate for 2 hours at least.

Torch Your Caramelized Sugar Layer

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When ready to serve, layer on a thin level of granulated sugar on top and torch until the sugar has melted into a nice golden brown crust.

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Serve and enjoy!

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Crème Brûlée (French Vanilla Custard)

5 from 5 votes
This Crème Brûlée is rich & creamy, with a crispy caramelized sugar crust that adds a sweet and crunchy texture to the dessert. It's the perfect way to end a fancy dinner, or to just indulge yourself on a long weekend.
Author: Umamiology
Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
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Ingredients 

Instructions 

Craft The Vanilla Cream Mixture

  • Start by slicing open the vanilla bean pods and scraping out the natural vanilla paste.
  • Then, in a Sauce pan, simmer heavy cream and the vanilla bean paste and pods.
  • Once it's simmered and the cream and vanilla flavoring are fully incorporated, remove from heat and let it cool so that the liquid is just slightly warm.

Prepare Egg Mixture

  • In a separate bowl, whisk the egg yolks, and sugar.
  • Then strain the vanilla cream liquid into a measuring cup.
  • Slowly pour in the vanilla cream liquid into the whisked eggs while stirring constantly to ensure all ingredients are fully integrated.
  • Once the mixture is done, fill your ceramic ramekins until they are about 3/4 filled with the mixture.

Bake Your Crème Brûlée Ramekins

  • Place your ramekins on a baking pan, and fill the pan with water until the water reaches about 1/2 half way up ramekins. (Be careful not to let any of the water splash into the ramekins themselves.)
  • Then bake the ramekins at 300 degrees °F for 35 mins or until done. (You'll know they are done when the surface of the mixture looks slightly leathery.)
  • Remove from oven and cool to room temperature, then refrigerate for 2 hours at least.

Torch Your Caramelized Sugar Layer

  • When ready to serve, layer on a thin level of granulated sugar on top and torch until the sugar has melted into a nice golden brown crust.
  • Serve and enjoy!

Nutrition

Calories: 893kcalCarbohydrates: 56gProtein: 10gFat: 72gSaturated Fat: 44gPolyunsaturated Fat: 4gMonounsaturated Fat: 19gCholesterol: 494mgSodium: 79mgPotassium: 204mgSugar: 55gVitamin A: 3014IUVitamin C: 1mgCalcium: 154mgIron: 1mg

*Nutritional information is just an estimate derived by an online calculation tool.

FAQ

What is Crème Brûlée made of?

Crème Brûlée is a delicious French custard dessert made with egg yolks, heavy cream and vanilla beans. There’s also a torched layer of sugar on top, which gives it a warm and sweet essence to the dessert.

Is Crème Brûlée and Flan the same dessert?

Almost – outside of the small variations in ingredients, the biggest difference between a French Crème Brûlée and a Spanish Flan, is the topping on the desserts. Crème Brûlée features a hard, torched, caramelized sugar layer, while Flan has a creamy liquid, caramel syrup topping.

Is Crème Brûlée expensive to make?

Not at all. Ingredient prices vary, of course, based on your location, but on average, you could purchase all of the ingredients needed to make this dessert for under $28, in the US.

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