Best 6 Perfect Creme Brulee Recipes

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Indulge in the exquisite symphony of flavors and textures that is crème brûlée, a classic French dessert that captivates the senses and leaves a lasting impression. This culinary masterpiece features a creamy, custard-like interior encased in a delicate caramelized sugar crust, creating a delightful contrast between the smooth, velvety filling and the crisp, brittle topping. As you gently tap the caramelized surface with a spoon, it yields to reveal the luscious custard beneath, tantalizing your taste buds with its rich, creamy texture and subtle sweetness.

Our collection of crème brûlée recipes caters to every palate and skill level, ensuring that both experienced bakers and aspiring home cooks can recreate this delectable treat in their own kitchens. From the traditional vanilla crème brûlée, with its timeless elegance and pure flavors, to innovative variations that incorporate unique ingredients and flavor combinations, our recipes offer a diverse exploration of this beloved dessert.

Embark on a culinary journey as you explore the nuances of each recipe, carefully crafted to guide you through the process of creating the perfect crème brûlée. Discover the secrets of achieving the ideal custard consistency, the art of caramelizing sugar to perfection, and the techniques for creating stunning presentation that will impress your guests. Whether you prefer a classic rendition or are eager to experiment with creative flavor combinations, our recipes provide the inspiration and guidance you need to create an unforgettable crème brûlée experience.

Let's cook with our recipes!

CREME BRULEE



Creme Brulee image

Make Alton Brown's foolproof Creme Brulee recipe, a French classic with vanilla bean and caramelized sugar, from Good Eats on Food Network.

Provided by Alton Brown

Categories     dessert

Time 3h30m

Yield 6 servings

Number Of Ingredients 5

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Steps:

  • Preheat the oven to 325 degrees F.
  • Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.
  • In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.
  • Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

CREME BRULEE



Creme Brulee image

This is a very nice dessert to serve when entertaining. Delicious served over mangos sprinkled with rum, or strawberries with Grand Marnier® or Cointreau®.

Provided by COOKALOT

Categories     World Cuisine Recipes     European     French

Time 2h40m

Yield 5

Number Of Ingredients 5

6 egg yolks
6 tablespoons white sugar, divided
½ teaspoon vanilla extract
2 ½ cups heavy cream
2 tablespoons brown sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  • Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  • Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  • Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  • Preheat oven to broil.
  • In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  • Remove from heat and allow to cool. Refrigerate until custard is set again.

Nutrition Facts : Calories 561.4 calories, Carbohydrate 24 g, Cholesterol 416.7 mg, Fat 50.1 g, Protein 5.8 g, SaturatedFat 29.3 g, Sodium 55.3 mg, Sugar 20.4 g

PERFECT CREME BRULEE



Perfect Creme Brulee image

I have made creme brulee many times, and have been perfecting it over time.

Provided by Bobo

Categories     World Cuisine Recipes     European     French

Time 3h5m

Yield 4

Number Of Ingredients 6

3 egg yolks
¼ cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 tablespoon brown sugar
2 tablespoons white sugar

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Move a rack to the bottom of the oven.
  • Whisk the egg yolks, sugar, and vanilla together in a stainless steel bowl until smooth. Bring the cream just to a simmer in a saucepan over medium-low heat; pour into the egg yolk mixture, whisking continually until combined.
  • Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium low heat; set the bowl with the cream mixture over the saucepan to form a double boiler.
  • Place the entire double boiler into the preheated oven; bake until the mixture sets, about 30 minutes.
  • Chill in refrigerator 2 hours.
  • Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
  • Combine the brown sugar with 2 tablespoons of white sugar in a bowl; sprinkle evenly over the cold creme.
  • Heat under the preheated broiler until the sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until the sugar is set, about 15 minutes.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 24.3 g, Cholesterol 235.1 mg, Fat 25.3 g, Protein 3.2 g, SaturatedFat 14.9 g, Sodium 29.6 mg, Sugar 22.3 g

CLASSIC CREME BRULEE



Classic Creme Brulee image

My favorite dessert is this creme brulee recipe. Recently I was at a party where the guests finished off their own desserts "broiling" the sugar on their portions with a small torch. What a great idea! -Joylyn Trickel, Helendale, California

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 5

4 cups heavy whipping cream
9 large egg yolks
3/4 cup sugar
1 teaspoon vanilla extract
Brown sugar

Steps:

  • In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

Nutrition Facts : Calories 551 calories, Fat 50g fat (29g saturated fat), Cholesterol 402mg cholesterol, Sodium 53mg sodium, Carbohydrate 22g carbohydrate (22g sugars, Fiber 0 fiber), Protein 6g protein.

PERFECT CREME BRULEE



Perfect Creme Brulee image

I am not much of a dessert fan, but the one I can never resist is creme brulee. I am a bit of a snob when it comes to this dessert, because although it really is simple in both design and execution, restaurants have a curious flair for messing it up, either by making it too sweet, too bland, or scorching the sugar crust. The worst offense is pre-caramelizing the crust, then refrigerating the brulee until later. Horrible. Follow this recipe exactly and you won't go wrong.

Provided by Chadley25

Categories     Dessert

Time 4h25m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup heavy whipping cream (40% milkfat, cold and fresh)
2 tablespoons sugar
2 extra-large egg yolks (large eggs are okay if XL unavailable)
1 teaspoon pure vanilla bean paste
1/3 cup sugar (for crust, approximate measure)

Steps:

  • Preheat oven to 300°F.
  • In a small, heavy-bottomed saucepan, heat cream and 2 tbls sugar until just hot (small bubbles will form around the edge and a bit of steam will be released when cream is stirred).
  • While cream is heating, separate two eggs, reserving the whites for another use (or discarding). Put the yolks in a bowl.
  • Whisk in vanilla bean paste. This paste, made by Nielsen-Massey Vanillas and available in many upscale culinary shops and some spice shops, is a godsend and no cook who uses vanilla should be without it. If you don't have this paste, split one plump, long vanilla bean and scrape out the bean seeds inside. If you're particularly fond of vanilla, you may also add a scant amount of pure vanilla extract, but no more than 1/2 teaspoon.
  • Add hot cream to egg yolk mixture and whisk thoroughly.
  • Pour evenly into four creme brulee dishes.
  • Place the creme brulee dishes in a suitably sized pan and add enough hot water (the hotter, the better) to reach about halfway up the sides of the dishes.
  • Cover loosely with a piece of aluminum foil (do not seal, just place on the dishes).
  • Bake for 25-27 minutes or until custard is just set.
  • Let cool on countertop for about 10 minutes or so, then chill creme brulees in the refrigerator for a minimum of 3-4 hours. Wrapping tightly with plastic is not recommended because water will condense on underside of wrap and drip on the custard when removed.
  • Immediately prior to serving, sprinkle a thin layer of sugar (about 1/16th inch deep) evenly over the custard. If any water puddles are present on the surface of the custard, absorb them carefully with a paper towel before sprinkling with sugar.
  • Using (preferably) a creme brulee kitchen torch, caramelize the sugar using continuous movements with the flame. The sugar must not be scorched, which is easy to do if you let the flame linger in one location. Use as hot and large a flame as practicable so you can caramelize the sugar in short order and not "melt" the custard underneath.
  • If you don't have a torch, a broiler can melt and caramelize the sugar, but this is not at all the preferred method. Careful attention should be paid while broiling and the dishes should be very close to the heat source.
  • Once the sugar is caramelized, let cool briefly and serve. The crust should be glasslike and hard. Do not garnish with berries or chocolate kisses or mint leaves or whipped cream or any such nonsense. In my opinion, doing so detracts from the elegant simplicity of this classic dessert.

Nutrition Facts : Calories 321.5, Fat 24.3, SaturatedFat 14.5, Cholesterol 186.4, Sodium 26.7, Carbohydrate 24.9, Sugar 23, Protein 2.6

CREME BRULEE



Creme Brulee image

One of Martha Stewart's favorites, creme brulee's seductive secret lies in the contrast between the brittle caramelized topping and the smooth, creamy custard beneath. French for "burnt cream," creme brulee is best served immediately after caramelizing its sweet, sugary surface.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 6

4 cups heavy cream
3/4 cups sugar
1 vanilla bean, split lengthwise
7 large egg yolks
1/4 teaspoon coarse salt
3/4 cup sugar

Steps:

  • Prepare oven and baking dishes: Heat oven to 300 degrees. Bring a kettle or pot of water to a boil. Place eight 5-ounce baking dishes in a large roasting pan.
  • Gently heat cream: In a medium saucepan, combine cream and half the sugar (1/4 cup plus 2 tablespoons). Scrape vanilla bean seeds into pan, then add pod. Heat over medium just until mixture starts to bubble around the edge of the pan, 7 to 8 minutes (do not let boil).
  • Meanwhile, whisk egg yolks: In a large mixing bowl, whisk the egg yolks with remaining sugar and the salt.
  • Temper eggs: Use ladle to pour a small amount of the hot cream mixture into the egg mixture, then whisk to combine. (This is called tempering and prevents the eggs from curdling.) Add two more ladles of cream mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining cream mixture. Strain through a fine sieve into a large liquid measuring cup (to remove the vanilla pod and any cooked bits of egg).
  • Bake: Divide custard evenly among baking dishes. Place pan in oven. Add enough boiling water to come halfway up the sides of the dishes. Bake until custards are just set (they should tremble slightly in center when shaken), 30 to 40 minutes.
  • Chill: Remove pan from oven. Use tongs to carefully remove dishes from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 2 hours (or up to 3 days) before serving. The custard will finish setting in the refrigerator. If you like, transfer the custards to the freezer 15 minutes before serving to ensure they stay cold after being bruleed (this is especially important if using the broiler).
  • Caramelize tops and serve: Sprinkle about 1 1/2 tablespoons granulated sugar over each custard. Working with one at a time, pass the flame of the torch in a circular motion 1 to 2 inches above the surface of each custard until the sugar bubbles, turns amber, and forms a smooth surface. Serve immediately.

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the final flavor of your crème brûlée.
  • Make sure your custard is thick enough. It should be thick enough to coat the back of a spoon.
  • Don't overcook the custard. Overcooked custard will be rubbery and tough.
  • Chill the custard thoroughly before brûléeing it. This will help the sugar to caramelize quickly and evenly.
  • Use a kitchen torch to brûlée the sugar. A kitchen torch will give you the best results.
  • Don't brûlée the sugar too long. The sugar should be caramelized, but not burnt.

Conclusion:

Crème brûlée is a delicious and elegant dessert that is perfect for any occasion. With a little care and attention, you can easily make perfect crème brûlée at home. So next time you're looking for a special dessert to impress your friends and family, give crème brûlée a try.

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