Baked Crème Brûlée is a rich and creamy dessert that combines a silky custard base with a crisp, caramelized sugar topping. This classic French dessert may seem intimidating, but it is actually quite simple to make at home. With just a few basic ingredients and a little patience, you can create an elegant dessert that’s perfect for special occasions or an indulgent treat.
Table of Contents
Ingredients
- 2 cups heavy cream
- 1 teaspoon vanilla extract (or 1 vanilla bean, split and scraped)
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup granulated sugar (for caramelizing the top)
Instructions
- Preheat the Oven: Preheat your oven to 325°F (160°C). Place 6 ramekins in a large baking dish or roasting pan.
- Heat the Cream: In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil. If using a vanilla bean, add it to the cream as it heats, then remove it once the cream is hot. If using vanilla extract, add it after heating.
- Whisk the Egg Yolks and Sugar: In a mixing bowl, whisk the egg yolks and 1/2 cup granulated sugar together until the mixture becomes pale and slightly thickened.
- Temper the Egg Mixture: Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Continue to whisk until fully combined.
- Strain and Pour: Strain the custard mixture through a fine-mesh sieve to remove any cooked egg bits. Pour the custard evenly into the ramekins.
- Create a Water Bath: Pour hot water into the baking dish or roasting pan, filling it halfway up the sides of the ramekins. This water bath helps the custards cook evenly.
- Bake: Carefully transfer the baking dish to the preheated oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover each ramekin with plastic wrap and refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar: Before serving, sprinkle 1-2 teaspoons of granulated sugar evenly over the top of each custard. Use a kitchen torch to caramelize the sugar until it turns golden brown and forms a hard crust. If you don’t have a torch, you can broil the custards in the oven for 1-2 minutes, watching carefully to prevent burning.
- Serve: Allow the sugar topping to cool for a minute before serving. Enjoy the contrast of the crisp sugar crust with the creamy custard beneath.
Cooking Notes and Tips
- Tempering the Eggs: Tempering is crucial to avoid scrambling the eggs. Pour the hot cream slowly and whisk constantly to gradually raise the temperature of the eggs.
- Custard Texture: The custard should be set but slightly wobbly in the center when removed from the oven. It will continue to set as it cools.
- Water Bath: The water bath is essential for even cooking, as it keeps the temperature consistent and prevents the custard from curdling.
Variations
- Espresso Crème Brûlée: Add 1 teaspoon of instant espresso powder to the cream before heating for a coffee-flavored twist.
- Chocolate Crème Brûlée: Add 2 ounces of finely chopped dark chocolate to the cream as it heats, whisking until fully melted for a rich chocolate version.
- Citrus Zest: Add the zest of 1 orange or lemon to the cream for a bright, citrusy flavor.
Frequently Asked Questions (FAQs)
1. Can I make Crème Brûlée ahead of time?
Yes! You can make the custards up to 2 days in advance and keep them refrigerated. Caramelize the sugar just before serving to keep the crust crisp.
2. What if I don’t have a kitchen torch?
If you don’t have a torch, you can caramelize the sugar by placing the ramekins under a broiler. Watch carefully, as the sugar can burn quickly.
3. Can I use half-and-half instead of heavy cream?
Using half-and-half will result in a lighter custard, but it may not be as rich and creamy as the traditional version. Heavy cream is recommended for the best texture.
4. How do I prevent my Crème Brûlée from cracking?
To prevent cracking, avoid over-baking the custard. It should be set around the edges but still have a slight jiggle in the center when removed from the oven.
Baked Crème Brûlée is an elegant yet surprisingly easy dessert that is sure to impress your family and friends. The silky custard combined with the crisp, caramelized sugar topping creates an unforgettable texture and flavor contrast. Whether you’re making this for a special dinner or just to indulge your sweet tooth, Crème Brûlée is a classic dessert that never disappoints. Give this recipe a try, and enjoy the luxurious experience of homemade Crème Brûlée!
