Since I am professionally trained in savory foods, I am not amazing at desserts. So the desserts that I do make, are pretty easy and guaranteed to be good. Creme Brûlées are one of my go to desserts because once you get the hang of them, they are so easy and a huge crowd pleaser.
This is a recipe I got from NYT Cooking. This is NOT my recipe. However, I did want to post it along with the video so you can see a step by step how to do it, since some of the steps can be tricky.
I will say the trickiest part of making a creme brûlée is deciding when to pull it from the oven. It is ready when the middle jiggles, but the edges are set, like in my video. If the whole thing is still super jiggly, it needs more time, check every 10 minutes after. If the none if it jiggles, it is overcooked.
My favorite part about these is that you can make it the day before and leave it in the fridge, in fact you should make it the day before so they set. But that means you can make it for a fancy dinner and just pull them out instead of making them day of.
Heat oven to 325*F. In a pot over medium heat, bring your cream, vanilla and salt to a simmer, whisking to combine. Turn the heat off and let it sit for 5 minutes.
In a bowl whisk the yolks and sugar together. Slowly add your hot cream while whisking, a few tablespoons at a time until the whole thing is incorporated. If you add it too fast, the eggs will scramble, you have to slowly bring them up to that hot temp. Pour them into 4-6 oz ramekins and place in a baking dish or pyrex. Pour boiling water into the baking dish until it reaches halfway up the sides of the ramekins. Bake in the oven for 30-40 minutes. Mine personally takes 40 minutes. Pull them from the oven when the edges are firm, but the middle still jiggles. Refrigerate until they are set, overnight is best.
Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!
I will say the trickiest part of making a creme brûlée is deciding when to pull it from the oven. It is ready when the middle jiggles, but the edges are set, like in my video. If the whole thing is still super jiggly, it needs more time, check every 10 minutes after. If the none if it jiggles, it is overcooked.
This is a recipe I got from NYT Cooking. This is NOT my recipe. However, I did want to post it along with the video so you can see a step by step how to do it, since some of the steps can be tricky.
Since I am professionally trained in savory foods, I am not amazing at desserts. So the desserts that I do make, are pretty easy and guaranteed to be good. Creme Brûlées are one of my go to desserts because once you get the hang of them, they are so easy and a huge crowd pleaser.
My favorite part about these is that you can make it the day before and leave it in the fridge, in fact you should make it the day before so they set. But that means you can make it for a fancy dinner and just pull them out instead of making them day of.
Place a thin layer of sugar on top of the creme brulees when you are about to serve, you can either caramelize them by torching them, or broil them in the oven for 1-2 minutes until browned. Serve and enjoy!
How to Know if Crème Brûlée is Set
How do you know if Creme Brulee is done?
To tell if creme brulee is done, it should have a cold, subtle custard that is not too sweet. The sugar topping should have a thin layer that cracks like sugar glass when tapped with a spoon and should crunch between your teeth. The creme brulee should be baked for about 30 minutes or until an instant-read thermometer registers 170°F.
How do you cool a creme brûlée?
Remove the crème brûlées from the water bath and chill. Use tongs to remove the crème brûlées from the water bath to a rimmed baking sheet. Let them cool for about 5 minutes, then refrigerate for at least 30 minutes or until ready to serve. Prepare the crème brûlées for brûlée.
Should you chill Creme brûlée before cooking?
Chill the cremes before you brûlée. Crème brûlée can be served warm or cold, but you need to chill the baked and set custard before the caramelization step to ensure a thick, crackling crust. Some cooks use a kitchen torch to caramelize the sugar on top of the custard, but why buy a gadget for this one use?
What does Creme Brulee taste like?
The resulting custard should have a cold and subtle taste, with a texture that is not overly sweet. To achieve the desired consistency, strain the custard to remove any lumps or air bubbles, ensuring a smooth and silky outcome. To prepare creme brulee, you will need heavy cream, granulated sugar, eggs, and vanilla flavoring.