From My Carolina Home

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Creme Bruleé – A special dessert for special days

20 Comments

Making a special dessert for special occasions is a fun thing to do.  Whether that occasion is a birthday, anniversary or Valentine’s Day, I really like Creme Bruleé, and it is a lot easier to make than you think. I have the ramekins and the kitchen torch, but there are ways to work around those, so read on!  If you hate making from scratch, there are mixes available, but trust me, I’ve done both and this one from fresh ingredients is just so much better!  You can make these today to serve tomorrow, they are perfect for a make ahead dessert, just finish them off at the last moment.

Creme Brulee ~ From My Carolina Home

Begin by splitting one vanilla bean, and scraping out the seeds to add to the cream.  You’ll add the bean itself too to steep the flavor out of it as well.

Creme Brulee ~ From My Carolina Home

This egg separator works great for getting the 4 large egg yolks separated. Sometimes having just the right kitchen tool can save a lot of time and trouble. I’ve never broken a yolk with this neat little tool. Save the whites for another use, like meringue cookies or egg white omelets.

Creme Brulee ~ From My Carolina Home

In a heavy-bottomed medium saucepan, heat 2 cups heavy cream with vanilla bean bits and the vanilla seeds over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Just scald the cream. Remove from heat and let steep for 15 minutes to extract the vanilla flavor from the bean. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve to remove any curdles that sometimes form if the cream gets too hot.

Creme Brulee ~ From My Carolina Home

Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy.  It is going so fast here you cannot see it, but I have the whisk attachment on the mixer.

Creme Brulee ~ From My Carolina Home

Gradually beat in 1/4 cup plus 1 tablespoon sugar.

Creme Brulee ~ From My Carolina Home

Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended.

Creme Brulee ~ From My Carolina Home

Then pour the egg mixture into the remaining cream mixture. Stir until completely blended.  I pour the whole mixture back into the 2-cup measuring cup to make it easier to pour into the ramekins.

Creme Brulee ~ From My Carolina Home

Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.   Just hot water from the tap is fine.

Creme Brulee ~ From My Carolina Home

Bake for 35 to 40 minutes at 300 degrees (note 300 not 350) or until the mixture is set in the center (it should still wiggle when shaken). They will mostly be set, but not browned. Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours.

Creme Brulee at From My Carolina Home

Let creme bruleés stand at room temperature 20-40 minutes before serving.  You want them close to room temperature before doing the sugar burning.  I take mine out of the frig before I serve the meal, and let them sit out while we eat, and maybe a little longer.  Sprinkle the tops with white sugar, light brown sugar or flavored sugar.

Creme Brulee ~ From My Carolina Home

Burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Creme Brulee ~ From My Carolina Home

Ideally, they should have a light bubbling surface, evenly melted, to make that delightful crunchy crust.

Creme Brulee ~ From My Carolina Home

Enjoy! You won’t believe how wonderfully creamy and delicious these are!

Creme Brulee ~ From My Carolina Home

If you don’t have little individual ramekins, you can bake this all in one souffle dish, just be sure that the height of the custard is about one inch before baking. You will need to bake a bit longer if using one dish for the entire custard. Be sure to use the water bath too. This is a great reason to get a kitchen torch if you don’t already have one. You can use them for more than just Creme Bruleé. I have a small jar of flavored sugars to use too, but I really prefer the white or light brown sugar best.

torch

Creme Bruleé

2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar or flavored sugars
Preheat oven to 300 degrees F. In a heavy-bottomed medium saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve. Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Pour the custard into 4 (9-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme bruleé stand at room temperature 20-40 minutes before serving.  Sprinkle the tops with sugar, light brown sugar or flavored sugar and burn with a torch until the sugar melts.  If you don’t have a torch, place the ramekins under a broiler, and watch carefully!  It only takes a moment to get these done.

Creme Brulee ~ From My Carolina Home

Ready to try it?  Here’s a pdf for you – Creme Bruleé

Are you planning a special meal for Valentine’s on the day or maybe the weekend?

 

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Author: Carole @ From My Carolina Home

Blog frommycarolinahome.com

20 thoughts on “Creme Bruleé – A special dessert for special days

  1. Carole, I love creme brûlée, and I own a torch! Thanks for sharing your recipe…Happy Monday!

  2. What a completely accessible recipe for a dessert that can seem rather intimidating. I’ve pinned it for later! 😉

  3. Thank you for creme brulee receipe. Looks easy enough for me.

  4. Looks delicious. Makes me wish I hadn’t quit sugar.

  5. It has always been one of my favorite desserts. Thanks for sharing the recipe.

  6. I have always enjoyed creme brûlée but always thought it would be too difficult to make at home. Thanks for the instructions. You have made it look easier than I had thought it would be. Thank you for the PDF . I hope to try it soon.

  7. Thanks for the recipe. I love Crème Brulee also. Can’t wait to try it.

  8. Hello Carole! This looks delicious. You have also done a fantastic tutorial on making these. I will have to try this for a special get together with my parents. I am also going to have to look for and purchase one of the those special tools for the egg separating That is a nifty gadget! Thank you for this great tutorial and delicious recipe Carole. Have a great day!

  9. Impressive! Happy Valentine’s Day!

  10. Yum! I love cream brulee and that snap when the spoon breaks through the caramelized sugar.

  11. Oh how yummy. What time are you serving up

  12. I have never made this nor eaten it so I found this post with the complete tutorial to be fascinating! 🙂

  13. I never knew how this was made and always thought it would be difficult, you made it look way easier than I thought. I don’t have a torch, but the broiler method is worth a try. Pinning to share!

  14. Yummmmm! I had to buy heavy whipping cream…was that the right ingredient?
    I made a Wisconsin favorite, schaum torte with my leftover egg whites.

  15. Crème Brulee is my #1 favorite dessert but I have never tried making it. YUM! I have got to give it a whirl some time. Thanks fro sharing the recipe with SYC.
    hugs,
    Jann

  16. My fav dessert. Thanks.

  17. This is always a decadent treat and it’s been way too long since I’ve had any. Thank you for sharing with us this week at Celebrate Your Story, have a great weekend.

  18. Creme Brulee is one of my favourite desserts.

  19. Thanks so much for sharing your awesome Creme Brulee tutorial with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!
    Miz Helen

  20. Hi Carole, just popping in to let you know that you are being featured at SYC.
    hugs,
    Jann

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