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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.
Dark Chocolate Crème Brûlée
PREP 15min
COOK 45min
RESTING 14h
READY IN 15h
Adapted from the Larousse Cuisine website, this is the recipe for a dark chocolate crème brûlée, which you need to make the day before so crème brûlées can refrigerate overnight.
Ingredients
Dark Chocolate Crème Brûlée
200g (7 oz) dark chocolate with 70% cocoa
8 egg yolks
180g (6.3 oz) powdered sugar
500 ml (2 cups + 2 tbsp) whole milk
500 ml (2 cups + 2 tbsp) heavy cream
brown sugar, as needed
Preparation
1
Dark Chocolate Crème Brûlée
Step 1/4
Chop the chocolate, then whisk yolks with powdered sugar until pale and frothy.
Step 2/4
Pour milk and heavy cream into a saucepan, then bring to a boil. Once boiling, add the chopped chocolate and mix until the chocolate melts and incorporates into the milk and heavy cream; then pour over the egg and sugar mixture and stir to combine.
Step 3/4
Set the oven to preheat to 100°C/210°F. Fill eight ramekins with the chocolate cream, and place them in a baking pan that's been lined with a kitchen towel. Fill the baking pan with boiling water halfway up the sides of the ramekins. Cook in the oven for 45 minutes. Allow cool, and refrigerate overnight.
Step 4/4
The following day, take the crème brûlées out of the refrigerator and set the broiler to preheat to 180-200°C/350-400°F. Sprinkle brown sugar over the crème brûlées, then place them under the broiler to broil for a minute or two, depending on how caramelized you'd like the top to be. Serve immediately.
Other Variations
-
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.
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