Nothing quite transports you to the charming cafes of France like a classic Vanilla Crème Brûlée. This dreamy dessert features a velvety custard topped with a satisfyingly crackly caramel layer. You might think this indulgent treat is difficult to make, but surprisingly, it’s not as challenging as you’d expect. In fact, it only takes five simple ingredients! Let’s dive into the sweet details of crafting your very own creamy masterpiece.

What is Crème Brûlée?

Crème Brûlée translates to “burnt cream” in French and is a rich dessert composed of a smooth custard base topped with a layer of hardened caramelized sugar. Traditionally flavored with vanilla, it’s also been reimagined with various flavors like chocolate, citrus, and even matcha! This classy treat’s charm lies in its contrast: the creamy custard beneath and the satisfying crisp of the burnt sugar on top.

Origins of Crème Brûlée

While France often takes the crown for Crème Brûlée, there are delightful variations found in England and Spain as well. The dessert appears in French culinary texts as early as the 17th century, while Spain boasts its own version called “Crema Catalana,” dating back to the 14th century. England also has its iteration known as “Trinity Cream” or “Cambridge Burnt Cream,” created in the late 19th century.

Ingredients

To whip up this delectable Vanilla Crème Brûlée, gather the following ingredients:

• Sugar: You’ll need white granulated sugar for both the custard and the caramel topping.
• Egg Yolks: Use only the yolks for a rich, creamy texture—save the whites for meringues or pavlova!
• Heavy Cream: For a decadently rich custard, heavy cream is recommended over milk or half-and-half.
• Vanilla Bean: Fresh vanilla beans impart a more robust flavor; if needed, you can substitute vanilla extract.
• Salt: Just a pinch to enhance the sweet and rich flavors.

How to Make Vanilla Crème Brûlée

Creating the perfect Crème Brûlée doesn’t have to be intimidating! Follow these steps, and you’ll be rewarded with a luscious dessert.

Step 1: Prepare the Custard

• Split the vanilla bean in half and scrape out the seeds with a knife.
• In a saucepan, heat the heavy cream along with the vanilla seeds, vanilla bean, and a pinch of salt. Once warmed, cover and let it steep for 5-10 minutes.
• In a mixing bowl, whisk the egg yolks and sugar until they’re light and creamy.
• Slowly add a ladleful of the warm cream mixture to the yolks while whisking continuously to temper the eggs. Gradually incorporate the rest of the cream.
• Distribute the mixture evenly into six ramekins and place them in a rimmed baking dish.

Step 2: Bake the Custard

• Carefully fill the baking dish with boiling water until it reaches two-thirds up the sides of the ramekins.
• Bake for 30-40 minutes or until the edges are set but the center remains slightly jiggly (around 170°F for those using a thermometer).
• Allow the ramekins to cool completely, then cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Step 3: Create the Brûlée Topping

• Take the chilled custards out of the fridge and let them sit at room temperature for about 30 minutes. Dab any moisture off the top with a paper towel.
• Sprinkle an even layer of sugar over each custard, swirling the ramekin to distribute it evenly.
• Using a kitchen torch, caramelize the sugar until it melts and forms a golden-brown crust. Alternatively, you can place the ramekins under a broiler for 5-10 minutes, rotating them for even caramelization.
• Let them sit for about 5 minutes before serving to allow the topping to cool and harden slightly.

Tips for Success

• Be meticulous when tempering the egg yolks to avoid scrambling.
• A water bath is essential for evenly baking the custard.
• When adding the boiling water, ensure it doesn’t splash into your custard for the best texture.

Serving Suggestions

Crème Brûlée is best served after the sugar crust has cooled. While traditionally served cold, you can refrigerate the ramekins for up to 30 minutes after caramelizing if preferred. If you’d like to add a decorative touch, sprinkle the tops with fresh berries and serve with a sprig of mint!

Variations to Try

This dessert has endless variations! Here are some delightful twists you can give your Crème Brûlée:

• Chai or Earl Grey Crème Brûlée: Add a tea bag while infusing the cream.
• Chocolate Crème Brûlée: Melt in some bittersweet chocolate into the cream before combining with the eggs.
• Berry Crème Brûlée: Layer a berry coulis at the bottom of the ramekin before adding custard.