A Sweet and Creamy Classic: Homemade Crème Brûlée
Crème Brûlée is the perfect Christmas dessert. This Christmas my parents are coming over for dinner at our place, so I looked for some recipes to make a special dinner for them.
Desserts are of course an important part of a Christmas dinner. I decided to make my own homemade Crème Brûlée.
Tip: watch how I make this delicious dessert on YouTube!
The latest on Youtube:
The Difference Between Store-bought and Homemade Crème Brûlée
When you order Crème Brûlée at a restaurant, it’s easy to tell if the chef put in the effort to make it from scratch or opted for a store-bought version. The silky texture of the cream, the rich and sweet vanilla flavor, and the satisfying crack of the caramelized top set a homemade Crème Brûlée apart from any pre-made alternative.
It has been too many times that I was disappointed so I don’t order it anymore. I looked for some recipes on the internet and found out that it really isn’t that hard to make for yourself (I keep getting surprised every time by this fact).
Because I didn’t want this dessert to fail on the night of the Christmas dinner, I decided to make a test batch (Tom didn’t mind either). You can see the recipe below, this should yield about 4 desserts but this depends a bit on how big your oven dishes are.
Supplies
- Measuring cup
- Saucepan
- Large bowl
- Whisk
- Larche oven dish
- Oven (150 °C/302 °F)
- Small ramekins
- Kitchen torch
Ingredients
- 500 ml of heavy cream
- 80 grams of cane sugar (and half a tablespoon to sprinkle)
- 1 vanilla bean or 3 tsp vanilla extract
- 5 egg yokes
How to cook
Preheat your oven to 150 °C or 302 °F. Split the vanilla bean and take out the seeds. Add 500 ml of heavy cream to a saucepan and add the vanilla bean seeds together with the vanilla bean itself. Warm it on the stove for about 15 minutes on low heat, be careful not to put it to a boil.
Split 5 eggs, add them to a bowl, and mix in 80 grams of sugar with a whisk.
Add the cream with the vanilla to the yokes/sugar mixture and whisk directly to make a custard. Use a sieve so you don’t add the vanilla bean as well.
Put 4 ramekins in an oven dish, add the custard, and add some hot water to the oven dish. Fill the oven dish with water so it levels with the custard in the ramekins.
Bake the Crème Brûlée in the preheated oven for about 40 minutes, until the centers of the Crème Brûlée are almost set. If you carefully shake the ramekins the middle is still a bit wobbly.
Let the Crème Brûlée cool to room temperature, then put them into the refrigerator for at least 2 hours.
When you’re ready to serve the Crème Brûlée, add half a tablespoon of sugar and burn it with the kitchen torch until it is lightly brown. Don’t burn the sugar because it will turn your Crème Brûlée into a bitter dessert.
Serve the Crème Brûlée within half an hour and enjoy!
Crème Brûlée
Crème Brûlée is the perfect Christmas dessert. The silky texture of the cream, the rich and sweet vanilla flavor, and the satisfying crack of the caramelized top set a homemade Crème Brûlée apart from any pre-made alternative.
Ingredients
- 500 ml of heavy cream
- 80 grams of cane sugar, and half a tbsp to sprinkle
- 1 vanilla bean or 3 tsp of vanilla extract
- 5 egg yokes
Instructions
- Preheat your oven to 150 °C or 302 °F.
- Split the vanilla bean and take out the seeds.
- Add 500 ml cream to a saucepan, add the vanilla bean seeds with the vanilla bean, and warm it for about 15 minutes on low heat (don’t let it boil).
- Split 5 eggs, add the egg yokes to a bowl, and mix in 80 grams of sugar with a whisk.
- Add the cream with the vanilla to the yokes/sugar mixture and whisk directly. Use a sieve so you don't pour the vanilla bean into the custard.
- Put 4 ramekins in an oven dish, add the custard, and add some hot water to the oven dish. Fill the oven dish with water so it levels with the custard in the ramekins.
- Bake the Crème Brûlée in the preheated oven for about 40 minutes, until the centers of the Crème Brûlée are almost set.
- Let the Crème Brûlée cool to room temperature, then refrigerate for at least 2 hours.
- When you’re ready to serve the Crème Brûlée, add half a tablespoon of sugar to a ramekin and burn this with the kitchen torch until it has a lightly brown color. Be careful not to burn the sugar because then your Crème Brûlée will turn bitter!
- Serve your homemade Crème Brûlée within half an hour. Enjoy!
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 584Total Fat 51gSaturated Fat 31gTrans Fat 2gUnsaturated Fat 17gCholesterol 373mgSodium 45mgCarbohydrates 25gFiber 0gSugar 24gProtein 7g
The nutrition information is an estimation and isn't always accurate.
