You know that dessert that makes a “crack” sound when you break the crust with a spoon? Well, that’s the magic of Crème Brulee!
A perfect blend of simplicity and sophistication, with a mild flavor and creamy texture that melts in your mouth. It looks fancy, but hey… it’s easier to make than you think!
If you want to impress someone special or just want to treat yourself to something worthy of a French restaurant, this recipe is for you. Come with me to discover this sweet little piece of France!
Curiosities
In fact, despite the pompous French name, the Crème Brulee It has a somewhat mysterious origin. France swears it was they who created it. England, with its “Trinity Cream”, also wants credit.
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But what about Spain? It’s joining the fray with its version, “Crema Catalana”. But one thing is certain: it was in France that Crème Brûlée gained fame as the star of desserts.
In fact, “crème brûlée” literally means “burnt cream”, because of the famous caramelized sugar shell on top.
Ingredients (Serves 4)
- 500 ml fresh cream
- 1 vanilla bean or 1 teaspoon vanilla extract
- 5 egg yolks
- 100 g sugar (for the cream)
- Crystal or demerara sugar for caramelizing (to taste)
Replacement Tips:
- No fresh cream? Then you can use half regular cream and half whole milk.
- The vanilla bean adds a special touch, but the extract works really well!
Step by Step Preparation Method
- Firstly, preheat the oven at 160 °C. Let the water in the kettle heat up, because we are going to use a bain-marie.
- Secondly, flavor the cream: In a saucepan, add the cream and the vanilla bean (split it open and scrape out the seeds) or the extract. Heat until it almost boils — when bubbles form on the sides, it's ready! Turn off the heat and let it cool a little.
- Beat the egg yolks with sugar: in a bowl, mix the egg yolks with the sugar until it becomes a light cream. You don't need to beat it hard, just mix it!
- Mix with care: pour the warm cream (not hot!) over the egg yolks little by little, stirring constantly so as not to cook the eggs.
- Right away, bain-marie time: pour the cream into ramekins (those little ceramic pots). Place the ramekins in a baking dish, add hot water until halfway up their height and bake for about 40 to 50 minutes, or until the center is firm around the edges and slightly wobbly in the middle.
- Let it cool: remove from the oven, let it cool and refrigerate for at least 3 hours (even better if it's overnight!).
- Finally, the final magic: when serving, sprinkle sugar on top and caramelize with blowtorch. But, if you don't have one, you can use the grill in a very hot oven — just be careful not to melt the jars!
Indeed, The coolest part? Hearing the “crack” of the spoon breaking the shell!
Side Dish Suggestions
- Fresh red fruits: strawberry, raspberry and blueberry are perfect!
- A sparkling wine or dessert wine: for that special touch on romantic dinners
But what to do if Are there any ramekins left? Use it to make mousse, pudding, or even serve savory pâtés on another occasion.
SEE ALSO:
- Paella: A Flavorful Journey Through Spain
- Ratatouille: the taste of France in a colorful dish full of love!
- Spaghetti alla Carbonara: An Italian Hug!
Extra Curiosities
- In the Spain, the “Crema Catalana” version is made with milk and cornstarch, and has a touch of cinnamon and lemon zest!
- In addition, there is a vegan version too: you can use coconut milk and plant-based milk with agar-agar instead of egg yolks.
Finishing – Crème Brûlée
Making a Crème Brûlée at home is like bringing a little piece of Paris straight to your kitchen. It's simple, but full of charm — and look, few desserts can give so much pleasure in just one spoonful.
Try this recipe and then tell me how it turned out. Trust me: This crispy crust will win hearts!