Crème Brûlée

Crème Brûlée is a delicious dessert, that is basically a custard with caramelized sugar on top. Definitely one of my favorite desserts!

While it is unclear where Crème Brûlée originated, it is thought to have come from either Spain or France.

The Spanish version, called crema catalana, dates back to medieval times. It is very similar to the modern Crème Brûlée.

The first written mention of Crème Brûlée was in 1691 when chef Francois Massialot, who worked at Versaillles, wrote the cookbook Le Cuisinier Royal et Bourgeois.

The Ingredients

• 2 cups of half-and-half (If you don’t have any, you can use 1 cup of cream with 1 cup of milk)
• 5 egg yolks
• 1/3 cup of sugar
• 1 teaspoon of vanilla
• 1/8 teaspoon salt
• Extra sugar for caramelizing the top (no more than 1/2 cup will be needed)
• Several glass bowls (ramekins), small pyrex containers are a good option

Making the Crème Brûlèe

Preheat oven to 350°

Add the half-and-half (or milk and cream) to a pot and heat until it starts to boil. Remove from heat and set aside.

Meanwhile, beat egg yolks, 1/3 cup of sugar, vanilla, and salt until combined. Slowly whisk the hot half-and-half into the egg mixture. (The goal to to combine the two without cooking your eggs and creating lumps). If you do end up getting tiny cooked egg lumps, strain your cream and egg mixture before cooking it.

Place your glass dishes on a baking tray. Pour the custard mixture into the dishes. Place the baking sheet in the oven, then pour hot water into the baking tray, filling it up about halfway.

Check the custards after 35 minutes. They are done once you insert a knife into the custard and it comes out clean.

Carefully remove the custards in their glass dishes from the oven. It is best to leave the baking tray in the oven until the pan and the water have cooled down.

Chill Crème Brûlées for several hours. When you are ready to eat, you have three options.

Option #1

This version will get you the best results, but involves using a small blow torch. First, sprinkle sugar on top of the Crème Brûlées. The amount of sugar you put on each one depends on how much caramelized top you want. Shake it around so that it is evenly distributed. Then carefully use your blowtorch to caramelize the top.

Option #2

First turn your oven on to broil. Then sprinkle sugar on top of the Crème Brûlées. The amount of sugar you put on each one depends on how much caramelized top you want. Shake it around so that it is evenly distributed. Place the dishes in the oven and keep a close eye on them. Take them out when the sugar is melted and browned, it should take about 5-10 minutes.

Option #3

While this option does not give restaurant quality results, it works in a pinch. In a pot melt 1/4 cup of sugar. Once it’s melted, pour it on top of the Crème Brûlées. Eat once the sugar has hardened.

Click here for a free printable version of this recipe!

While I did change this recipe a bit, the original recipe came from a Better Homes & Gardens cookbook.