Crème Brûlée Recipe

Welcome back to the Velvet Runway and to the third of our French Recipes, the Traditional Crème Brûlée (pronounced krem broo·lay) Recipe.

Crème brûlée, translating to “burnt cream“, is a delicious dessert known for its rich custard base topped with a contrasting layer of hard caramel.

Just like with most well known recipes, everyone claims they were the “first” to create the classic crème brûlée. Indeed, similar desserts existed in England under the name “burnt cream” and in Spain as “crema catalana.” Despite these competing claims, crème brûlée as we know it today is most closely associated with French cuisine, particularly as a staple dessert on many restaurant menus.

The first printed recipe for crème brûlée is from the 1691 edition of the French cookbook -“Le Cuisinier Royal et Bourgeois,” “ by Francois Massialot, a cook at the Palace of Versailles.

François Massialot (1660- 1733) was a French chef who served as chef de cuisine (“officier de bouche“) to various famous people in 17/18th century France, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, as well as the duc d’Aumont, the Cardinal d’Estrées, and the marquis de Louvois.

His cookbook first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34.

A fun fact about crème brûlée is that its signature caramelized sugar topping is traditionally achieved using a blowtorch. This method allows for precise control over the caramelization process, ensuring a perfectly crisp top layer without overheating the delicate custard beneath.

In addition, the dramatic use of the blowtorch also adds an element of showmanship to the dessert, making it a memorable finale to any meal.

Traditional Crème Brûlée Recipe

Here’s a traditional recipe for Crème Brûlée (serves 4-6 people)

Ingredients for Traditional Crème Brûlée

• 2 cups heavy cream
• 1 vanilla bean or 1 teaspoon vanilla extract
• 5 large egg yolks
• 1/2 cup granulated or demerara sugar, plus extra for the caramelized top
• A pinch of salt

Method

Instructions:

Preheat the Oven:

• Preheat your oven to 325°F (160°C).

Prepare the Cream.

• Pour the heavy cream into a saucepan.
• Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream (if using vanilla extract, add it later).
• Heat the cream over medium heat until it just begins to simmer.
• Remove from heat and let it sit for about 15 minutes to infuse the vanilla.

Prepare the Custard: 

• In a mixing bowl, whisk the egg yolks, 1/2 cup granulated sugar, and a pinch of salt until well blended and slightly pale in color.
• Slowly pour the warm cream into the egg yolk mixture, whisking constantly to avoid cooking the eggs. If using vanilla extract, add it at this stage.
• Strain the mixture through a fine sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.

Bake the Custards:

• Place 4-6 ramekins in a baking dish.
• Pour the custard mixture into the ramekins, filling each about three-quarters full.
• Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath to ensure even cooking.
• Carefully transfer the baking dish to the preheated oven and bake for about 40-45 minutes, or until the custards are set but still slightly jiggly in the center.

Insider Tip: It is key to bake your custards in a water bath as this provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking. You will not get a perfect crème brûlée if you place the ramekins directly in the oven.

Chill the Custards:

• Remove the ramekins from the water bath and let them cool to room temperature.
• Cover each ramekin with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Cheat’s Crème Brûlée: When I am short on time but want a dessert to impress, I make a “cheat” version of the traditional crème brûlée by combining a heavy (pre-chilled) crème fraîche with vanilla essence. Then I pass straight to the caramelisation phase. This is NOT a traditional crème brûlée but it IS a delicious dessert, (especially when you add summer fruits underneath the cream layer.)

Caramelize the Sugar:

• Just before serving, sprinkle a thin, even layer of granulated sugar over the top of each custard.
• Use a kitchen blowtorch to caramelize the sugar, moving the flame in small circles until the sugar melts and turns golden brown.

Insider Tip: If you don’t own a blowtorch, you can broil your crème brûlée. Make sure to heat your broiler to very hot, and put the rack just underneath. Make sure the custard is very cold and fully set — and be careful not to crack the dish. You will get less even coloring and caramelization than with a torch, but this is still a very practical method. Another alternative is to use a lighter but this is a very slow method and gives an uneven result

Serve:

• Let the caramelized sugar cool for a minute until it hardens.
• Serve immediately and enjoy the delightful contrast of creamy custard and crispy caramelized top.

Final Thoughts on our Traditional Crème Brûlée Recipe

Crème brûlée is a timeless dessert that perfectly combines rich, velvety custard with a satisfyingly crunchy caramelized sugar crust, making it a favorite among dessert lovers worldwide.

I hope you enjoyed this feature with our ‘Traditional Crème Brûlée Recipe‘.

I will be back soon with more style, lifestyle and travel inspiration and don’t forget to subscribe to make sure you never miss a post,

 

With love,