One of the dishes that I thought I’d probably never make was Creme Brûlée. It’s one of those desserts that is just perfect to have in a restaurant after a fancy meal: creamy, vanilla-scented with a crisp caramel coating that almost tastes bitter. A dish that I thought that couldn’t be made any better at home. Let me tell you now, I was so wrong. I have made the Perfect Creme Brûlée.
Now I know what you may be thinking: how is this creme brûlée any better than any other one I’ve had? Believe me, I don’t say something is ‘perfect’ without it being downright the best homemade version I’ve ever had. This dessert is so creamy, the custard is smooth and silky and is studded with flecks of fragrant vanilla bean. It is topped with coarse sugar and caramelized using a blowtorch (you can also use the broiler!) to give the dessert a thin, glass-like ceiling that is oh-so-satisfying to crack with your spoon. But I haven’t even gotten to the best bit yet, which you may not want to tell your friends, it’s incredibly simple to make (GASP!).
Making a good creme brûlée is actually much easier than I thought. There are only a few simple steps between you and the Perfect Creme Brûlée! You simply have to infuse some heavy cream with a vanilla pod. Then, you pour the hot cream on top of some egg yolks and whisk thoroughly. Next, you pour the custard into ramekins or brûlée dishes and bake in a water bath for 40 minutes. Finally, you allow the brûlées to chill in the fridge until you are ready to caramelize the tops right before devouring!
Just look at the crack of the crust! Make sure you use a coarse sugar (not fine) as it allows for a crisper topping that is less likely to burn. No black brûlées here!
Ingredients Instructions Notes Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
Recipe from Flick of the Whisk. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.