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Authentic Crème Brûlée Recipe France, Europe
JUMP TO RECIPEWe strongly advise you to read the cooking tips before jumping to the recipe though
Introduction & history
This world-famous dessert consists of a rich, thick egg custard topped with a hard layer of caramel. It is made by cooking the custard, either on the stove or in a water bath, and then topping it with sugar, which is then caramelized under a broiler or with a blowtorch. Although the original recipe is flavored only with vanilla, a wide variety of flavorings can be added to the custard, including different teas, fruits, and chocolate. This dessert might seem unimpressive at first glance, but if made correctly, it falls nothing short of creamy, sweet perfection. This timeless classic is best paired with earthy, tart flavors, such as that of Earl Grey or Matcha tea steeped with milk or cream, or the bright, acidic, fresh flavors of various berries or citrus fruits.
Pair with
Cooking tips
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stovetop method
When cooking crème brûlée on the stovetop, make sure that you do not overcook it, as the cream will curdle and become grainy. You should remove it from the heat as soon as small bubbles appear on its surface. -
water bath method
You should be mindful of several things when cooking crème brûlée in a water bath. First, use boiling water and do not spill it into the crème brûlée. Second, make sure you pour in enough water so that at least 1/2 to 2/3 of each ramekin is submerged in water. Third, the cooking time varies from recipe to recipe and from oven to oven, so to check for doneness, use tongs to shake the crème brûlée. ... Read more -
milk or cream
Depending on what kind of consistency you try to achieve, you can use either heavy cream or a combination of both. Using more milk produces more pudding-like consistency, whereas using just cream makes the custard much creamier and denser. -
tempering the yolks
When you're adding boiling heavy cream to the eggs, always add a small amount to temper the yolks first; then, while continuously whisking, gradually pour in the remaining heavy cream. -
flavorings
Things like Matcha tea or Earl Gray tea must be infused into the heavy cream or milk, the same as vanilla. On the other hand, chocolate is melted into heavy cream and milk, while alcohol is added directly into the heavy cream or milk. Fruits are usually used as a garnish or incorporated into the cream. -
white or brown sugar
Using only white sugar certainly is more traditional, but adding brown sugar makes for a deeper, richer taste of the topping. -
vanilla
You can use any form of vanilla, but because the vanilla pod is definitely the most fragrant and best tasting of all the other forms, choose it whenever you can. -
broiler or blowtorch
Although the broiler is easier to use, especially if you make many individual crème brûlées, you risk reheating the custard and making it less creamy. Thus, it is safer to use a blowtorch since you can have more control, and it is less likely you will burn the caramel or overheat the custard. -
temperature
The temperature of the custard before torching the sugar is extremely important. It is best to chill it very well before sprinkling it with sugar. Mind, however, not to freeze it since it can separate when defrosting. This ensures that custard won’t be warm after you caramelize the top.
Recipe variations
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Classic Crème Brûlée
Ready in 2h 50minAdapted from the Larousse Cuisine website, this is the traditional way of making crème brûlée, meaning the cream is not cooked in a bain-marie, but on the stovetop over high heat. It’s important that you take extra care and pour the cream out of the saucepan and into a separate bowl as soon as you see small bubbles appear on the surface.
Classic Crème Brûlée
PREP 20min
COOK 30min
RESTING 2h
READY IN 2h 50min
Adapted from the Larousse Cuisine website, this is the traditional way of making crème brûlée, meaning the cream is not cooked in a bain-marie, but on the stovetop over high heat. It’s important that you take extra care and pour the cream out of the saucepan and into a separate bowl as soon as you see small bubbles appear on the surface.
Ingredients
Classic Crème Brûlée
350 ml (1 ½ cups) heavy cream
1 vanilla bean
85g (3 oz) sugar
4 egg yolks
Preparation
1
Classic Crème Brûlée
Step 1/6
Pour the heavy cream into a saucepan. Split the vanilla bean in half, then scrape out the seeds.
Step 2/6
Add the vanilla pod, the vanilla seeds, and half of the sugar to the heavy cream. Cook over medium heat for five minutes or until boiling. Remove the vanilla pod.
Step 3/6
In a large bowl, whisk egg yolks with the remaining sugar until pale and frothy. While constantly stirring, pour the boiling hot, heavy cream over the egg and sugar mixture.
Step 4/6
Pour the mixture into the saucepan and cook over high heat while whisking vigorously. Just as the cream starts to boil, immediately take off the heat, and pour it into a separate bowl.
Step 5/6
Divide the cream between individual, shallow ramekins. Allow to cool to room temperature, then refrigerate for a minimum of 30 minutes.
Step 6/6
Meanwhile, set the broiler to preheat to 180-200°C/350-400°F. Sprinkle the surface of each crème brûlée generously with brown sugar, then place them under the broiler and broil until you achieve the color you desire, but no more than 3 minutes.
Other Variations
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