Crème brûlée (krem broo-lay), meaning “burnt cream,” is a baked custard dessert topped with a thin layer of caramelized sugar. This delicious dessert is commonly served in individual ramekins.
The origin of crème brûlée is unclear. Like most famous desserts, France, England, and Spain all claim they were the “first” to create the dessert. In 1691, crème brûlèe first appeared in French chef François Massialot’s cookbook. He used the name “burnt cream” in the English translation of this recipe in 1702.
This dessert is made with a deliciously rich custard base of eggs, sugar, heavy cream, and vanilla. The hard candy-like shell topping is made of fine sugar that is caramelized with a kitchen torch or oven broiler. Sometimes liquor is added to the topping and lit on fire for a dramatic presentation.
The thought of making crème brûlée can be intimidating if you have never made it. Trust me when I tell you, it is easier than you think! Crème brûlèe can be made hours or even days in advance! It is made with a handful of ingredients and the prep time in mininmal.
The custard for this dessert can be made in two ways: the “hot” or the “cold” method. When using the “hot” method, the egg yolks and sugar are whisked together in a double boiler, then the heavy cream and vanilla are added. “Cold” custard is made by slowly adding the heated cream into the whisked egg yolks and sugar. The key to a perfect custard dessert of any kind is gentle heat and patience.
Crème brûlèe custard is traditionally vanilla-flavored; however, many other options exist. The various custard flavorings include chocolate, cinnamon, coffee, orange liqueur, pumpkin, and fruit.
Crème brûlée should be served in a shallow ramekin. It is rich, so 4-6 ounces is plenty.
You can ensure the custard is cooked to the perfect temperature if you use an instant-read thermometer, which should register 170°F. If you do not have a thermometer, pay attention to the “jiggle.” You want the top and center of the custard to be set but still wobble when moved from side to side. An over-baked custard will have little to no jiggle. You want the custard to have some jiggle because it will firm up more as it cools. The custard should have a glossy surface, even color, and no wet spots.
Cover the top of each cold custard entirely with a thin layer of sugar because any exposed custard will curdle when torched. Swirl the sugar around the ramekin to coat all edges, then shake the ramekin from side to side so it is in an even layer. The topping will turn out best if the sugar is placed in a thin, even layer. It is best to caramelize the sugar at the last minute before serving. When the caramelized sugar on top turns soft, the crème brûlée will lose its charm! Over time, the sugar layer can re-absorb moisture and become soggy again.
A perfect crème brûlée is served warm at the top of the custard (nearest the torching) and cold at the bottom. You can eat crème brûlée the day you make them; however, be sure to chill the custards for at least three hours before caramelizing the sugar. You can store the baked custards without the sugar topping in the fridge for up to four days.
Nowadays, you can find crème brûlée just about anywhere. There are countless ways to dress it up and change the flavor profile, but there’s nothing quite like the classic vanilla.
This crème brûlée is a simple but rich, luxuriously smooth, and indulgently creamy dessert that will impress all your guests! You just cannot beat a creamy custard topped with caramelized sugar! It is perfect for making an impressive and elegant dessert ahead of time.
It is traditional for crème brûlées to be served cold. If you like it cold, place the ramekins back in the refrigerator. They can be refrigerated for about 30 to 45 minutes before serving (no longer, otherwise the sugar crust may begin to soften).
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Extension Educator: Vicki Hayman – (307) 746-3531
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FAQ
Do you eat crème brûlée warm or cold?
Should crème brûlée be refrigerated?
Does crème brûlée need to be eaten immediately?
Do you have to heat the cream for crème brûlée?
Should you eat crème brûlée warm or cold?
If you are someone who likes to eat their desserts warm, you can serve crème brûlée warm as well but the sugar crust will be softer and the custard won’t be as firmly set. Part of the pleasure of this dessert is the contrast of cold, creamy custard together with crunchy, warm caramel.
Is crème brûlée a hot or cold dessert?
The dessert literally has the French word for “burnt” in its name, and its topping is brown and toasted, which suggests it ought to be served hot. And indeed, some custards can be served warm. So all of this points to crème brûlée, like fruit crisps, being a warm dessert best served straight from the oven.
How do you eat crème brûlée?
Part of the pleasure of this dessert is the contrast of cold, creamy custard together with crunchy, warm caramel. If it is served warm, while still delicious, this contrast is lost. Crème brûlée is served in individual portions in ramekins. The custard is made on the stovetop and poured into heatproof ramekins.
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?