AHHH Creme Brûlée, it is one of my favorite custard desserts. A silky smooth custard with a hint of sugar and vanilla, is topped with a crunchy burnt sugar crust. Zests, spices and other add ins can be incorporated into the base of the custard to magnify its depth of flavor. Creme Brûlée is a french dessert dating back to the late 1600’s. It is typically served in individual ramekin dishes. The custard itself can be served at any temperature. However it is best served with the sugar crust topping on the warm side. Therefore caramelize the sugar right before serving.
The glistening golden brown sugar crust is dazzling on the eyes. The sparkle is similar to a gleaming brown topaz gemstone. The caramel crust can be as light or as dark as you like. I happen to like mine a bit on the darker side. The first crack of the sugar crust with your spoon is like a symphony on your ears. Cracking into a Creme Brûlée reminds me of popping the cork on a Champagne bottle. The sound gives me an anticipation of something luxurious tickling my taste buds. I like my Creme Brûlée at room temperature or slightly colder. The dual sensations of the silky cool custard and the warm crunchy sugar is like heaven on the tongue. The Creme Brûlée can be served alone or with an accompanying cookie, such as a tuile or butter cookie. Sometimes I skip the cookie and add a dollop of fresh whipped cream on top.
I am going to give you the recipe and instructions for a traditional Creme Brûlée as well as Coconut Creme Brûlée. Creme Brûlée is not that difficult to make that even the most novice dessert maker can follow along. So lets get our ramekins, whisks and ingredients out and make these recipes together.
Creme Brûlée
Ingredients for 8 servings
946 milliliters (One Quart) heavy cream
1 Vanilla beans split and scraped or 1 tablespoon on Vanilla Bean Paste.
1 tablespoon Vanilla extract
1 pinch of salt
100 grams (1/2 cup) of sugar
8 egg yolks
Granulated sugar for finishing
1. Bring the cream, vanilla bean, salt and half of the sugar to a boil.
2. Whisk the egg yolks with the remaining sugar until the yolks become lighter in color and thicker.
3. Add some of the hot cream to the egg yolks while stirring to prevent cooking the eggs. (This is called tempering)
4. Add remaining cream to the tempered egg mixture and combine thoroughly.
5. Strain the mixture in case any of the egg yolk became solid.
6. Place empty ramekins into a pan and divide the custard into the dishes.
7. Fill the pan with water until about half way up the sides of the ramekins, cover with foil and place into an oven that has been heated to 300 Degrees F.
8. Bake the custard for approximately 35 to 40 mins or until they are softly set and the center is slightly jiggly.
9. Remove the custards from the pan filled with water and allow them to cool to room temperature. Once cooled to room temperature place them in the refrigerator until cold, at least 3 hours. At this point the custards can be made a day ahead of serving.
10. Right before serving spread a thin layer of sugar on top of each chilled custard. Place the custard under a broiler or use a kitchen torch to melt the sugar and a glassy amber crusts forms. Be careful not to touch the caramel while it is hot as a sugar burn is quite painful and will blister.
11. Serve immediately and enjoy!!!!
Coconut Creme Brûlée
Ingredients for 8 servings
946 milliliters (one quart) heavy cream
75 grams (1 cup) coconut
1 tablespoon Vanilla extract
150 grams (2/3 cups) sugar
8 egg yolks
Granulated sugar for finishing
1. Bring the cream and coconut to a simmer stirring frequently to steep the coconut flavor into the cream. Let it cool for 5 mins.
2. Whisk the egg yolks with sugar until the yolks become lighter in color and thicker. Then add the vanilla extract.
3. Add some of the hot cream to the egg yolks while stirring to prevent cooking the eggs. (This is called tempering)
4. Add remaining cream and coconut to the tempered egg mixture and combine thoroughly. There is no need to strain the custard since we want all of the coconut to remain in the custard.
5. Place empty ramekins into a pan and divide the custard into the dishes.
6. Fill the pan with water until about half way up the sides of the ramekins, cover with foil and place into an oven that has been heated to 325 Degrees F.
7. Bake the custard for approximately 35 to 40 mins or until they are softly set and the center is slightly jiggly.
8. Remove the custards from the pan filled with water and allow them to cool to room temperature. Once cooled to room temperature place them in the refrigerator until cold, at least 3 hours. At this point the custards can be made a day ahead of serving.
9. Right before serving spread a thin layer of sugar on top of each chilled custard. Place the custard under a broiler or use a kitchen torch to melt the sugar and a glassy amber crusts forms. Be careful not to touch the caramel while it is hot as a sugar burn is quite painful and will blister.
10. Serve immediately and enjoy!!!!
Jodi Willis
Danielle I am so proud of you. This is a wonderful blog and I never knew how to make crime brûlée until now. I can only imagine how great all your creations taste. I wish you the best of luck great job!
Wendy
Can’t wait to try this, my mouth is watering with the description! Can’t wait for more recipes. Good luck.
Todd Rupell
Sounds amazing! Nice job, I’ll have mine with no coconut please!
My son loves to torch the sugar! Thanks for your recipe.
Cheryl
That looks easy to make and delicious to eat! I can’t wait to try and bake it!
Mary wanamaker
Congratulations and best of luck with your blog!! I am so excited to try and make this, I was a little intimidated but you made the recipe look easy enough for me to try.
Are there different size ramekins? I have some at home but not sure of they are the right size. Also can you bake half at a time? And refrigerate the rest to bake at a later time?
Thank you again!!!
Rita DiCocco
How absolutely great to have YOUR recipes available! As appealing though, is your vivid description of the dessert – enticing and inviting. Looking forward to more. So happy you’re doing this blog.
Stephanie Derr
This Creme Brulee looks amazing and looks easy to make. I am going to buy Ramekins today and try it out!
Thanks for sharing!