Baked Crme Brle

Instructions

1. Preheat & Prep: Preheat oven to 325°F (160°C). Place 6 ramekins in a large baking dish.
2. Heat the Cream: Gently heat the heavy cream in a saucepan over medium heat until it just begins to simmer (don’t boil!). Add vanilla bean (if using), remove once hot. Add vanilla extract (if using) after heating.
3. Whisk Yolks & Sugar: In a bowl, whisk egg yolks and 1/2 cup sugar until pale and thickened.
4. Temper the Eggs: Slowly pour the hot cream into the egg yolks, whisking constantly to prevent curdling. Whisk until fully combined.
5. Strain & Pour: Strain the custard through a fine-mesh sieve. Pour evenly into ramekins.
6. Water Bath: Pour hot water into the baking dish, halfway up the ramekins. This ensures even cooking.
7. Bake: Bake for 40-45 minutes, or until set but still slightly jiggly.
8. Cool & Chill: Cool to room temperature, cover with plastic wrap, and refrigerate for at least 4 hours (or overnight).
9. Caramelize: Before serving, sprinkle 1-2 teaspoons of sugar over each custard. Use a kitchen torch until golden brown, or broil for 1-2 minutes (watch carefully!).
10. Serve & Enjoy: Let the sugar cool slightly before serving. Enjoy the amazing contrast!

Cooking Notes & Tips

• Tempering: This is key to prevent scrambled eggs! Pour the cream slowly while whisking constantly.
• Custard Texture: Slightly wobbly in the center when baked – it’ll set more as it cools.
• Water Bath: Essential for even cooking and prevents curdling.

Variations

• Espresso Crème Brûlée: Add 1 teaspoon instant espresso powder to the cream.
• Chocolate Crème Brûlée: Add 2 ounces melted dark chocolate to the cream.
• Citrus Zest: Add orange or lemon zest for a bright flavor.

Frequently Asked Questions (FAQs)

Can I make Crème Brûlée ahead of time?

Yes! Make up to 2 days ahead and refrigerate. Caramelize the sugar just before serving.

What if I don’t have a kitchen torch?

Use your oven’s broiler. Watch closely to prevent burning!

Can I use half-and-half instead of heavy cream?

It will be lighter, but heavy cream is recommended for best texture.

How do I prevent cracking?

Don’t overbake! Slightly jiggly in the center is perfect.

This elegant dessert is sure to impress! The creamy custard and crisp sugar topping create an unforgettable flavor and texture. Give it a try – you won’t be disappointed!