This Crème Brûlée Recipe will transport you to a quaint French bistro, even when you are sitting at home.
Crème brûlée has long been one of my favorite desserts. I think of it as a grown-up version of the puddings and vanilla custard I loved as a child. With this crème brûlée recipe, I can make this delicious French dessert at home for a fraction of the cost I would get at a bakery or restaurant. Besides, homemade is always better, in my opinion.
It’s always nice to have a naturally gluten-free dessert that I don’t have to convert to meet my needs, too. Besides, not only do you get the creaminess of the custard, but that crunchy sugar shell is just waiting for a spoon to crack it open!
Don’t confuse this crème brûlée recipe with one for crème caramel, another delicious dessert. That recipe uses whole eggs and milk for the custard, whereas this one uses only egg yolks and heavy cream, making a thicker, richer custard. That said, both are equally good and deserving of a place in your dessert rotation.
Is Crème Brûlée Healthy?
Although eggs and dairy products have their place in a well-rounded diet, combining them with sugar in this decadent dessert does not make it the healthiest option. However, unless you eat multiple crème brûlée ramekins daily, you can enjoy this treat in moderation. You can switch to coconut sugar instead of refined white sugar to make this dessert slightly healthier due to a lower glycemic index. Just know that the color will be slightly darker due to coconut sugar’s golden brown appearance.
Why Vanilla Bean Is Best
I like to use a vanilla bean in this crème brûlée recipe for multiple reasons. First, I love seeing the little specks of vanilla seeds on my spoon. The bean also gives you a rich, deep, and complex flavor of vanilla that you don’t get with the extract. Don’t get me wrong; vanilla extract will make a perfectly acceptable and delicious custard. However, the use of the vanilla bean takes it one step further.
If you want to go with extract though, it’s better to use real rather than imitation vanilla extract. Real vanilla extract is made from vanilla beans, while the imitation product comes from commercially produced vanillin, a synthetic chemical compound. In my opinion, this vanillin tastes artificial without the nuanced complexity and flavors of real vanilla extract.
FAQs & Tips
After preparing this crème brûlée recipe, store it in the refrigerator for up to 4 days. I recommend waiting until right before serving to add the sugar topping. Freezing is not a good option for leftovers, so go ahead and enjoy them now.
Straining the mixture removes any lumps or curdles of egg that might have formed, along with any large flecks of vanilla. That way, you end up with a nice, smooth consistency. Don’t worry; the tiny vanilla specks remain.
Leftover egg whites can be used for many things, including omelets, angel food cakes, mousse, marshmallows, and fluffier waffles and pancakes. My favorite uses include macarons and meringues. Serving a platter of crunchy meringues alongside the creamy crème brûlée is delicious.
Serving Suggestions
With all that to consider, you should also know that you can switch up the flavors of your custard by adding cardamom, lemon zest, cinnamon, pumpkin spice, or nutmeg. Don’t stop there. You can also get creative and make chocolate, Irish cream, passion fruit, Earl Grey, or chai latte crème brûlée. Let your imagination run wild.
Because crème brûlée is a French dessert, I like to go all out and create a themed dinner when making this crème brûlée recipe. Begin your meal with a hearty bowl of French Onion Soup. The perfect main course dish is this Poulet Rôti Recipe for French roast chicken. The aroma of roasted garlic, rosemary, and thyme will have you eagerly awaiting dinner. A delicate side dish of Sautéed Green Beans is perfect for a dinner that is rich in flavor. Finally, make the dinner festive with this refreshing French Martini, one of my favorite drinks.
Crème Brûlée Recipe
Ingredients
- 2 cups heavy cream
- 1 vanilla bean split and scraped or 1 teaspoon vanilla extract
- 5 large egg yolks
- 1/2 cup granulated sugar
- 1-2 tablespoons granulated sugar for topping
Instructions
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Preheat the oven to 300°F. Place four 6-ounce ramekins in a large baking dish. Boil water for water bath.
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In a saucepan, combine the heavy cream and vanilla. Heat over medium until it begins to simmer, then remove from heat.
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In a bowl, whisk together the egg yolks and 1/2 cup sugar until smooth.
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Gradually add the hot cream to the egg mixture, stirring continuously.
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Strain the mixture through a fine sieve into a clean bowl.
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Pour the mixture into the ramekins. Add boiling water to the baking dish until it reaches halfway up the sides of the ramekins. Bake for 30-40 minutes until the custards are set but still slightly jiggly in the center.
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Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 4 hours.
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Sprinkle 1-2 tablespoons of sugar evenly over the custards. Use a torch to caramelize the sugar until golden and bubbly. Serve immediately.
Nutrition
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