you’ve got the option to make this fancy French dessert at home.
But that’s simply not true.
Creme brulee is a rich, decadent custard.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
It’s a combination of egg yolks and heavy cream with sugar and vanilla bean.
It’s always a winner.
What Is Creme Brulee?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Creme brulee is a French dessert that’s made with a rich custard and a caramelized sugar crust.
You break the crust as you take a spoonful of the cream, and the textural contrast is otherworldly.
(They’re wrong; you totally can make this at home.)
Ingredients for Easy Creme Brulee
Creme brulee calls for just five ingredients.
It really is that simple.
A kitchen torch is involved, after all.
There are certainly steps along the way that can make this recipe go awry.
Must You Use a Kitchen Torch?
No, you do not need a kitchen torch to make creme brulee.
But we will be honest that it is thebestway to caramelize the sugar crust.
A torch will heat the sugar quickly and efficiently without heating too much of the custard.
Can You Make Creme Brulee Ahead?
Absolutely, you’ve got the option to make creme brulee ahead of your dinner.
In fact, you should.
Restaurants will make and keep the custard base of this dessert up to 3 days.
Just be sure to wrap each ramekin or the entire tray of ramekins with storage wrap really well.
Then, when you’re ready to serve them, add the sugar crust, and serve.
What Does Creme Brulee Taste Like?
Creme brulee offers up the warm, floral flavors of a fresh vanilla bean.
The crust provides a bittersweet note to help balance the whole dish thanks to the nearly-burnt sugar.
Some creme brulee recipes call for additional ingredients, such as espresso and bourbon.
Those versions are also wonderful, but this classic recipe doesn’t need all that to be excellent.
Place 6 ceramic ramekins into a 13- x 9-in.
cake pan or roasting pan.
Bring the cream mixture to a boil over medium-high heat.
Dont over mix, or you will incorporate too much air into the mixture.
Boil water for water bath:
Meanwhile, bring a kettle of water up to a boil.
Add custard to ramekins:
Divide the custard mixture evenly among the ramekins.
Chill custards:
Remove the ramekins from the pan and cover with plastic wrap.
Refrigerate for at least 3 hours, until cold, or up to 3 days.
The sugar will melt and turn golden.
Sprinkle 1 additional teaspoon of granulated sugar over each ramekin and repeat the brulee process.
Allow the creme brulees to rest for 2 to 3 minutes before serving.
We recommend using a kitchen torch for the best results.
