Easy Vanilla Creme Brulee

THAT SUGAR IS STILL SMOKIN' □

I grew up eating the base of creme brûlée, which is a wonderfully rich, creamy custard sans the caramelized top.  Custard is Dad's favorite and Mom actually made it for his last birthday...and then we brulee'd it to make the beloved silky & creamy dessert.  It's a classic on restaurant menus, but honestly one of the most humble and easy desserts to make with the simplest of ingredients; cream, eggs and sugar.  You just need to follow a few simply steps to ensure you have the best brûlée experience.

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Crème brûlée, often referred to as "burnt cream" in French, is one of those desserts that exudes elegance, sophistication, and a touch of indulgence. With its delicate custard base, creamy texture, and a perfectly crisp caramelized sugar topping, this classic French dessert never fails to impress. Whether you're an experienced baker or a home cook seeking to elevate your dessert game, crème brûlée is a treat worth mastering. Let’s dive into the history, the recipe, and a few tips for creating the perfect crème brûlée at home!

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A Brief History of Crème Brûlée
Although crème brûlée is most closely associated with French cuisine, its origins are a bit more complex. Some food historians suggest that it was first created in England in the 17th century under the name "Trinity Cream." Others claim that the French perfected the dessert, giving it the name "crème brûlée" in the 18th century. And there’s even a theory that the Spanish have a claim to the dessert under the name "crema catalana."
Regardless of its origins, what is clear is that crème brûlée has become an iconic dessert that combines simplicity and sophistication in equal measure. It’s the kind of dessert you can serve at a dinner party to leave a lasting impression or savor for yourself on a quiet evening.

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SO FEW INGREDIENTS FOR SUCH AN ICONIC DESSERT

The Anatomy of a Perfect Crème Brûlée
The magic of crème brûlée lies in its layers of flavor and texture. Here's what goes into this beloved dessert:

1. The Custard Base: Made from egg yolks, cream, sugar, and vanilla, the custard should be smooth, velvety, and rich without being overly heavy. The key is to cook it gently to avoid curdling the eggs, which would result in a grainy texture.

COOLING & AWAITING THEIR CROWNING, SUGARY GLORY

1. The Caramelized Sugar Crust: After the custard is baked, it's topped with a layer of sugar, which is then torched to create that signature crispy, amber-colored crust. The contrast between the cold, smooth custard and the warm, crackling sugar is the true hallmark of a well-made crème brûlée.
2. Flavor Variations: While vanilla crème brûlée is the classic, there are many ways to elevate this dessert. From infusing the custard with flavors like lavender, earl grey tea, espresso, or citrus zest, to experimenting with toppings like fresh berries or a sprinkle of sea salt, crème brûlée is versatile and can be tailored to your taste.

Tips for the Perfect Crème Brûlée

1. Use Fresh, High-Quality Ingredients: Since the recipe is simple, the quality of your ingredients makes a big difference. Opt for fresh, heavy cream, pasture raised eggs, and a good vanilla for the best flavor.
2. Don’t Overbake: Overbaking is the biggest mistake you can make when making crème brûlée. If you bake it too long, the custard can curdle. It should be set but still jiggly in the center when you remove it from the oven.
3. Chill the Custard: Crème brûlée needs to be chilled for several hours to fully set and develop its texture. The custard will firm up as it cools, giving you that perfect melt-in-your-mouth consistency.
4. Get the Sugar Just Right: When caramelizing the sugar, don’t rush it! The sugar should melt slowly and evenly, turning into a golden, crunchy topping. 

KitchenAid Pots & Pans.                       9 x 13 Baking Pan                                   Cosori Electric Kettle

Butane Kitchen Torch

Ramekins are perfect for this dessert.

Try my Dairy Free Pumpkin Creme Brulee for a great alternative.

Vanilla Creme Brûlée
Makes 6-8 ramekins


2 cups heavy cream
3 egg yolks + 1 whole egg (save the whites for an egg white omelette, pavlova, souffle, etc)
¼ cup cane sugar
1 teaspoon good vanilla or vanilla paste
Small pinch sea salt
extra sugar for caramelizing tops

1. Preheat the Oven: Preheat your oven to 350°F
2. Heat the Cream: Pour the heavy cream into a saucepan and heat over medium heat until it just begins to simmer. Remove from the heat and add the vanilla.
3. Prepare the Eggs: In a separate bowl, whisk together the egg yolks, whole egg, sugar, and a pinch of salt until the mixture is pale and smooth.
4. Temper the Eggs: Gradually add about 1/4 cup of the warm cream to the egg mixture, whisking constantly. This is called tempering the eggs and ensures that they don’t scramble when combined with the hot cream. Now you can safely pour the eggs into the warm cream while you continue to whisk constantly.
5. Strain the Custard: This is an optional step and just ensures there are no lumps in your custard.  Pour the custard mixture through a fine-mesh sieve into a clean bowl or pitcher o remove any bits of coagulated egg.
6. Bake the Custards: Place the ramekins in a 9 x 13 baking dish, pour the custard evenly into each ramekin (using a mixing pitcher with pour spout makes this easy) then pour hot water (I use my Cosori electric kettle to have recently boiled hot water) around them until it comes halfway up the sides of the ramekins, being cautious not to splash any water on the custards.  This water bath will help the custard cook gently and evenly. Bake for about 45 minutes, or until the custards are set but still slightly jiggly in the center.
7. Cool and Chill: Carefully remove from the water bath.  Allow the custards to cool to room temperature, then refrigerate them for at least 2 hours (or overnight) to set fully.
8. Caramelize the Sugar: Just before serving, sprinkle a thin, even layer of cane sugar over each custard (about 1 teaspoon per). Using a kitchen torch, carefully caramelize the sugar until it’s golden and crisp. If you don’t have a torch, you can also broil the custards under high heat in the oven, but be sure to watch them closely!
9. Serve and Enjoy: Once the sugar has cooled and hardened into a perfect glassy crust, your crème brûlée is ready to serve. Crack through the sugar with a spoon, and enjoy the creamy custard beneath!