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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.
Orange-flavored Crème Brûlée
PREP 20min
COOK 30min
RESTING 3h
READY IN 3h 50min
The recipe for this orange-flavored crème brûlée is adapted from the Larousse Cuisine website. Depending on your preference, you can use either Grand Marnier or Cointreau.
Ingredients
Orange-flavored Crème Brûlée
1 vanilla pod
4 egg yolks
130g (4.5 oz) powdered sugar
200 ml (3/4 cup + 4 tsp) milk
250 ml (1 cup + 1 tbsp) milk
1 tsp orange liqueur
Preparation
1
Orange-flavored Crème Brûlée
Step 1/6
Split the vanilla pod in half lengthwise, and scrape the seeds out with the back of a knife. Set the oven to preheat to 150°C/300°F.
Step 2/6
Meanwhile, in a large bowl whisk egg yolks with 100g/3.5 oz of sugar, then add the vanilla seeds and milk, and whisk to incorporate. Next, whisk in the cream and the orange liqueur.
Step 3/6
Fill four porcelain ramekins with the cream, then place the ramekins into a baking pan previously lined with a kitchen towel. Next, fill the baking pan with boiling water so that 2/3 of the ramekin is submerged in water, then place the baking pan in the oven to cook for 30 minutes.
Step 4/6
When cooked, take out of the oven and allow to cool completely, then refrigerate for a minimum of 30 minutes.
Step 5/6
Set the broiler to preheat to 180-200°C/350-400°F. Sprinkle the crème brûlées with the remaining sugar, and place them under the broiler so the sugar can caramelize, but no longer than 3 minutes.
Step 6/6
Serve while still warm or cold.
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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