Vanilla Créme Brûlée

Cool, silky cream, scented with vanilla and sweetened with a touch of sugar, paired with a thin layer of hot brittle burned sugar. Every bite is hot and cold, smooth and crunchy, and sweet and bitter. Fortunately, this Vanilla Creme Brûlée is simple to make and will impress almost any guest.

What Is Creme Brûlée?

Creme Brûlée is a custard dessert - sometimes called burnt cream. The dessert has a cool, subtly sweet vanilla custard base, with a warm layer of hardened caramelized sugar. The word "brûlée" is French and means "burnt" - which is honestly the best part of this dessert. That burnt sugar on the top is divine!!

Why You'll Love This Recipe

This dessert it seriously my favorite. If a restaurant has it on the menu, I'm partaking! The homemade version is even better. Creme Brûlée is the perfect ending to a roast and potatoes, or fettuccini Alfredo. You're going to love this recipe because:

• It has a rich and creamy texture - it is pure indulgence when eating this smooth vanilla custard.
• The carmelized crust is perfect! The crunch combined with the smooth filling is heaven.
• It pleases a crowd - serve this at a dinner party and impress all your guests.
• It is perfect to make ahead! Make the day before and cartelize the crust before serving.
• Creme brûlée is gluten free! There is no gluten in this recipe, so it is allergy friendly.

About The Ingredients

All the ingredients for this recipe can be purchased at your local grocery store. Here are a few items to note:

• heavy whipping cream - this is the base of the custard. Make sure it is "heavy" meaning the fat content is high. Perfect for a rich custard! Heavy whipping cream and heavy cream are the same thing.
• egg yolks - this is the other element of custard. I like to use large eggs.
• sugar - you'll need sugar in the custard and more on top to caramelize.
• vanilla (bean or extract) - you can use vanilla extract or a vanilla bean. Both are delicious! If use a vanilla bean, you'll remove the vanilla bean pulp and use that. You could also use vanilla bean paste which is a thick extract.

For a complete list of ingredients and amounts see the recipe card below.

How to Make Vanilla Creme Brûlée?

You are going to be shocked by how easy this creme brûlée recipe is! Here is how to make it:

Prep: If you are using a vanilla bean, scrape the pulp from the bean and set aside. If you are using extract, skip this step.

1. Combine your 4 cups heavy cream and the vanilla bean pulp or vanilla extract. Heat to a boil, remove from heat, and cover. Set aside to cool slightly.
2. Separate your egg yolks from your egg whites. You can do this by cracking the egg and transferring the yolk back and forth between the two shell halves over a bowl, until the white has fallen into the reserved bowl and the yolk is remaining. Place yolk in another bowl and discard the shell.
3. Now combine your egg yolks and ¾ cup granulated sugar in a mixing bowl.  
4. Whip them with your stand mixer until the color turns pale.

5. Now start adding your hot cream into the egg mixture, little by little so you don't cook the eggs. Continue to whisk with your stand mixer. Once you have added all the cream you can skim the foam off the top. This stop is not necessary, but makes the custard a little smoother.
6. Now pour that delicious mixture into your ramekins. Place the ramekins in a baking dish. Pour some hot water into your pan so that if come about half way up your ramekins. Bake at 325 for 40 to 45 minutes until firm, but still a bit jiggly.  Let cool slightly on the counter and then transfer to the fridge. Refrigerate for 2+ hours.
7. After they have chilled in the fridge sprinkle them with fine sugar.

Pro Tip: Use a blender or food processor to make your own fine sugar out of regular granulated sugar.  A few whirls is all it takes to create that fine consistency.

5. Caramelize the sugar. Using a culinary torch in a smooth circular motion will create the perfect caramelized crust on your custard. You can also set your oven to broil, and place custards on the rack closest to the heat for about 5 minutes. Either way, you are going to want to let the sugar cool before digging in.  Trust me - if you don't - you'll have a burned tongue!

Pro Tip: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.

Pro Tip: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.

FAQs

Pro Kitchen Tips

• Ultra Fine Sugar: Use a blender or food processor to make your own fine sugar out of regular granulated sugar. A few whirls is all it takes to create that fine consistency.
• Use your broiler: If you don't have a culinary torch - use your oven broiler to melt and caramelize your sugar.
• Finding Butane: Finding butane for your culinary torch can be tricky.  Most home improvement stores have it on the shelf.  So skip looking for it all over town and head to the hardware store.
• Prevent Curdling: To prevent curdling, gradually add the warm cream mixture to the beaten egg yolks while whisking continuously. This is called tempering the eggs and helps create a smooth custard.