Crème brûlée

The delicious dessert with a cracking caramel crust.
Crème brûlée

Crème brûlée is one of the most popular desserts in French cuisine. However, to get the perfect consistency of the mass, an outstanding vanilla flavor and the caramel crust perfectly, it takes a little flair. With this recipe, we’ll tell you everything you need to know to bring your perfect crème brûlée to the table.

The classic version of crème brûlée consists only of vanilla, cream, egg yolk and sugar. However, the basic mass can be excellently flavored with other ingredients. Add some ginger or cinnamon to give your dessert its own special touch. The crème brûlée is often compared to the crema catalana. However, the latter is made with milk.

  • Prep Time10 hr 5 min
  • Cook Time50 min
  • Total Time10 hr 55 min
  • Yield8 bowls
  • Serving Size1 bowl (170 g)
  • Energy537 cal
  • Cuisine
    • französisch
  • Course
  • Cooking Method
  • Suitable for Diet
    • vegetarian

For the crème brûlée

For the crème brûlée

  • 1 vanilla pod
  • 950 ml cream (min. 30 % fat)
  • 130 g white sugar
  • 1 pinch salt
  • 12 egg yolks (M)
  • 9 – 12 tsp Turbinado or Demerara sugar

Required utensils

  • 8 ovenproof dessert dishes
  • deep baking tray or large casserole dish
  • Kitchen towel
  • Crème brûlée burner
1
First, heat the oven to 150 °C (top and bottom heat).
2
Cut the vanilla bean lengthwise with a knife and scrape out the vanilla pulp with the back of the knife.
3
Provide a medium saucepan and add 475 ml of cream, the white sugar, the pinch of salt and the vanilla bean and pulp to the saucepan, stir and bring to the boil over medium heat. Stir occasionally so that the sugar dissolves and the cream does not burn on the bottom of the pot. After boiling, remove the mixture from the heat and leave to infuse and cool for 15-20 minutes.
4
Meanwhile, line a deep oven tray with a kitchen towel and place the crème brûlée ramekins on it. Make sure that they do not touch each other. Then heat water in the kettle.
5
Now add the remaining cream to the cooled cream. Separate the eggs, put the yolks in a large bowl and whisk vigorously. Mix about 200 ml of the cream with the egg yolk until a uniform mass is obtained. Then add 200 ml of the vanilla cream mixture again and mix again. Finally, add the remaining amount of cream to the bowl and whisk until you have a smooth and uniform yellow mixture.
6
Strain the cream through a fine sieve into a suitable container (e.g. measuring cup). Dispose of the solid components.
7
Divide the cream evenly among the ramekins. Carefully pour boiling water onto the baking tray until the bowls are 2/3 of their height in water, but not floating. Make sure that no liquid runs into the molds during this process.
8
Place the baking tray with the ramekins on the bottom rack in the oven for 25 to 30 minutes. The mixture is ready when it just sets in the center of the mold. If you're really particular, you can measure with a kitchen thermometer. The perfect temperature of the cream is between 77 and 79 °C.
9
Remove the dishes from the oven and let cool to room temperature (about 2 hours). Then cover the ramekins with plastic wrap to prevent an unsightly skin from forming. Put the cream in the refrigerator for 3 to 4 hours and let it cool through.
10
Take the ramekins out of the refrigerator and remove the cling film. If condensation has formed on the cream, you should carefully dab it off with a kitchen towel.
11
Sprinkle 1 to 1.5 teaspoons of Turbinado or Demerara sugar over each ramekin. Rotate and gently shake to ensure that the sugar is evenly distributed over the surface. Carefully pour out excess sugar.
12
Use a burner to gently caramelize the sugar layer and avoid black, burnt spots. Then put the cream again in the refrigerator for half an hour and then serve. Your homemade crème brûlée is ready!
Tip / Note:

For an even layer of caramel, a large burner is far more suitable than the commercially available crème brûlée burners. I use a ROTHENBERGER Industrial RoFire 1800 in the kitchen . The cartridges last forever and the burner is also great for scarfing salmon. The large flame heats the entire sugar layer evenly and quickly.

  • Nährwerte

  • 8 servings per container
  • Serving Size1 bowl (170 g)
  • Amount per serving
  • Calories537
  • % Daily Value*Standard DV
  • Total Fat45 g78 g57.69%
  • Cholesterol508 mg300 mg169.33%
  • Total Carbohydrate22.8 g275 g8.29%
  • Total Sugars22.8 g
  • Protein7.7 g50 g15.4%
  • Calcium136.6 mg1300 mg10.51%
  • Iron2.6 mg18 mg14.44%
  • Potassium173.9 mg4700 mg3.7%
  • Vitamin A0.6772 mcg900 mcg0.08%
  • Vitamin C (Ascorbic Acid)1.4 mg90 mg1.56%
  • Vitamin E (Tocopherol)2.5 IU33 IU7.58%
  • Vitamin B1 (Thiamin)0.1106 mg1.2 mg9.22%
  • Vitamin B2 (Riboflavin)0.3 mg1.3 mg23.08%
  • Vitamin B6 (Pyridoxine)0.1 mg1.7 mg5.88%
  • Vitamin B12 (Cobalamine)0.836 mcg2.4 mcg34.83%
  • Phosphorus251.3 mg1250 mg20.1%
  • Iodine2.36 mcg150 mcg1.57%
  • Magnesium16.6 mg420 mg3.95%
  • Zinc1.5 mg11 mg13.64%
  • Copper0.3 mg0.9 mg33.33%
  • Chloride135.7 mg2300 mg5.9%
  • Salz g6 g0%
  • *) Die prozentualen Tageswerte basieren auf einer Ernährung mit 2.000 Kalorien. Ihre Tageswerte können je nach Ihrem Kalorienbedarf höher oder niedriger sein.

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Cream or milk for the crème brûlée

For the best possible taste, the cream needs fat. Therefore, you should definitely not pay attention to the calories and reach for the cream with at least 30%. With low-fat cream or even milk, you run the risk of your cream tasting quite watery and bland.

Pay attention to the quality of the vanilla

Since the vanilla determines most of the flavor of your cream, you should pay attention to the quality of your vanilla beans. Use only thick and soft pods. In them is still the most flavor and many seeds.

Instead of a pod do it in an emergency also 2 tsp vanilla extract. Extract does not need to be boiled to release the flavor from it, so you can leave the stove off when using it.

The right sugar to caramelize your crème brûlée

The most common mistake is using the wrong sugar, for that cracking caramel crust. Brown turbinado or demerara sugar not only spreads better on the cream, but naturally has a caramel flavor that enhances your dessert.

The most common mistakes in the preparation of crème brûlée

  • After caramelizing, place the crème brûlée uncovered in the refrigerator. The high heat of the burner can cause the cream to liquefy under the caramel layer. In the refrigerator it becomes solid again.
  • Never add the hot cream to the yolk. The egg will immediately set and you will get a vanilla cream scramble.
  • Do not forget the tea to wel! It prevents the ramekins from sliding back and forth uncontrollably when the baking tray is lifted and protects them from too much heat from the underside of the tray.
  • Risk of burns! Be sure to let the caramel crust cool. Liquid caramel has a temperature up to 160 °C. At more than 160 degrees, the sugar burns, turns black and tastes bitter

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