A creme brulee recipe might not be one of those desserts you thought you could make at home, but it’s easier than it looks. This is all thanks to broiling the sweetened custard rather than firing it with a blow torch.
I too often fall prey to new kitchen tools, and not just the essential home cook tools. A pan for mini bundt cakes that I’ll make maybe once a year? Purchased. A 2.5-inch cast-iron skillet that fits absolutely nothing in it? Bought it, and it now takes up residence on my kitchen counter and on my husband’s (affectionate) nerves. So as much as I would love storing a blow torch for special occasion creme brulee, my small apartment just can’t handle one more thing. That’s where this oven broiler version comes in handy. Like other custard desserts, it just takes a bit of patience with the technique and timing.
Ingredients for Creme Brulee
- Heavy whipping cream: Like in a homemade ice cream recipe, you’ll need heavy whipping cream to help the custard hold its shape.
- Egg yolks: You’ll need egg yolks to avoid a runny brulee. They thicken the filling and create a velvety texture.
- Sugar: The caramelized topping comes from burning brown sugar on top of the custard. Granulated white sugar sweetens the custard base.
- Vanilla extract: Good vanilla extracts go a long way in desserts with few ingredients. Look for one that uses real vanilla beans versus artificial flavors or additives.
Directions
Step 1: Create custard mixture
Preheat the oven to 325°F. In a small saucepan, heat the cream until bubbles form around the sides of the pan. Remove it from heat just after the bubbles form to prevent burning.
Whisk the egg yolks and sugar in a large bowl until blended but not foamy. Make sure you’re using the right type of whisk, like a flat whisk, which works best for custards and roux. Slowly stir in the hot cream, and follow that with vanilla.
Step 2:Â Bake the custard
Place eight 6-ounce broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour the egg mixture into ramekins. Place the pan on the oven rack and add very hot water to the pan with a gooseneck kettle. The water should reach to within 1/2-inch of the top of the ramekins.
Bake until the centers are just set (the egg mixture will jiggle), 25 to 30 minutes. Immediately remove the ramekins from the water bath to a wire rack; cool for 10 minutes and then refrigerate until cold.
Step 3:Â Top with brown sugar and broil
Place ramekins on a baking sheet and let stand at room temperature for 15 minutes. Preheat the broiler. Sprinkle custards evenly with 1 to 2 teaspoons of brown sugar each. Broil the custards eight inches from the heat until the sugar caramelizes, four to seven minutes.
Creme Brulee Variations
- Add rum:Â A rum raisin creme brulee is a fancy way to upgrade this humble dessert. In a small bowl, mix 1/3 cup of raisins with 1/4 cup of dark rum. Microwave the two for 30 seconds and then let it sit for 10 minutes. Using a small strainer, strain the rum into the custard mixture. Divide the raisins evenly among the ramekins and then pour the custard over the raisins. Proceed to bake and broil as normal.
- Give it a campfire makeover:Â You’ll get plenty of Ooo’s and Ahh’s if you serve a cute campfire version of creme brulee. In Step 1, when you’re mixing the eggs and sugar, mix in about 1/4 to 1/3 cup of baking cocoa and about 2 tablespoons of coffee liqueur. After you broil the tops of the custard, sprinkle the ramekins with graham crackers, marshmallows and chopped chocolate pieces.
- Give it a berry burst: In a large saucepan, combine 12 ounces of fresh or frozen cranberries with 1 cup of sugar, 1/4 cup of water and 1/8 teaspoon of salt. Cook the cranberry mixture over medium heat for 12 to 15 minutes or until the berries pop. Stir frequently so the berries don’t stick to the pan. Remove the mixture from the heat and spoon 2 tablespoons into each ramekin. Refrigerate the ramekins for 10 minutes before topping with custard and proceeding with Step 1. Reserve the remaining sauce for topping on finished brulees.
How to Store Creme Brulee
Store leftover creme brulee covered in the refrigerator once completely cooled.
How long does creme brulee last?
Creme brulee lasts three days in the fridge. After that, it might begin to separate.
Can you make this creme brulee recipe ahead of time?
Yes! You can make this creme brulee recipe ahead, since it needs time to chill and firm up before finishing. Just keep baked, cooled ramekins covered in the refrigerator for one to two days. Top with sugar and caramelize right before serving. (There are plenty of other desserts you can make ahead, too.)
Creme Brulee Tips
Can you use a blowtorch instead of the broiler to caramelize the sugar?
Of course! Feel free to use a blowtorch instead. Shannon Norris, former Taste of Home food stylist, suggests working slowly, as well as keeping the ramekins on a baking sheet to protect your countertops.
How can you avoid scrambling the eggs when making the custard?
To avoid scrambling the eggs in this recipe (or any recipe that combines cold eggs with hot liquids), Shannon says it’s super important to learn how to temper eggs. Once you get the hang of it, you’ll have the perfect texture in custards, ice cream, pudding and sauces.
