Crème Brûlée – Make It French
Crème Brûlée is by far my favorite French dessert. I found an original French recipe and had my husband translate it for me, and have been making it ever since. It is the best and creamiest.
Authentic AF
I am a firm believer in enjoying food and dessert. Especially Crème Brûlée. America is suffering from the obesity epidemic because of the quality of food and ingredients. When you make it yourself, there is this quality control. It is also about not eating sugar like this all the time. These are special, joyful treats that should be enjoyed. So, remember it what you want, just make it at home.
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With all that to say, here’s what inspired me learning to make Crème Brûlée.
What inspired the Crème Brûlée Recipe?
Whenever Crème Brûlée was on the menu, I would get that for dessert. 12-15 bucks a pop, and at this point in my cooking life – about 6 years ago – I was gaining cooking experience and learning to make things from scratch, but not French desserts. Dessert baking and creating always seemed very difficult, and I wasn’t as excited about it at the time. But Crème Brulée would change that. I made it for the first time, and it was a hit.
When I wanted to learn to make it, I asked my husband to help me find a real, authentic French recipe and translate it for me. You can taste the difference. The first time I made this for my boyfriend(now husband), who is French and a big foodie, he took a bite and said, “We never have to buy Crème Brûlée ever again.” This is his way of saying it was so good, he would rather have the one I make. If you are new here, you have to know my husband is my biggest supporter and most honest critic. He will never lie to spare my feelings, how else would I improve my cooking skills? So, now I can make Crème Brûlée from scratch whenever I want, and so can you. I am so happy to finally share this.
Origin of Crème Brûlée
The earliest known recipe of a dessert called crème brûlée appears in Francois Massialot’s 1691 cookbook Cuisinier royal et bourgeois, but its ultimate origins are unknown.
The Recipe:
Ingredients:
- 6 Egg Yolks
- 500g Heavy Cream
- 50g Sugar
- 1 Vanilla Sprig
- Extra Sugar for the top
- You will also need a kitchen torch
Method:
- Preheat oven to 320°F.
- In a medium saucepan, heat your cream. (Don’t forget to buy quality cream.)
- Core your vanilla sprig. Cut long ways down the middle and open it. Use the dull part of your knife and drag it through the spring ,and get all the vanilla out.
- Add vanilla (including the sprig) to the saucepan and bring to a low boil, constantly stirring.
- In a medium heat-safe bowl, separate the yolks from the whites. Save the white’s for an omelet or something!
- In the yolk bowl, add the sugar, then mix it together until it becomes a pale yellow color.
- When your cream boils, remove from heat and slowly* pour into your yolk mix while stirring consistently. (You need to stir because you don’t want to cook your egg). This is called tempering.
- Once it is mixed, place 6 Crème Brûlée dishes in a deep cooking tray and pour or ladle your mix in.
- Place the tray in the oven and carefully pour water into the tray. – Pouring water in the tray around the dishes allows your Crème Brûlée to cook evenly. I find it easier to pour when it’s in the oven. If you pour the water in the dish when it’s on the counter, then you will have to try not to spill as you put it in the oven.
- After your tray has water and is in the oven, cook for 25 minutes.
- Once they are done, take the try out of the oven and remove the dishes carefully from tray. Let it cool a bit and then refrigerate for 4 hours-6 hours.
- After 4 hours, sprinkle sugar on top and torch. Yay! We did it! We made homemade Crème Brûlée.
Questions/Comments
I really hope you guys loved this recipe and enjoyed the process of making it. The best part about cooking that I love is the art of making it and serving it to my loved ones.
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Authentic Crème Brûlée
Equipment
- Kitchen Torch
Ingredients
- 6 Egg Yolks
- 500 g Heavy Cream
- 50 g Sugar
- 1 Vanilla Sprig
- Extra Sugar for the top
- You will also need a kitchen torch
Instructions
- Preheat oven to 320°F.
- Core your vanilla sprig as pictured below.
- Cut long ways down the middle and open.
- Take the dull side of your knife and scrape.
- Add the heavy cream and vanilla (including sprig) to the saucepan and bring to a low boil, constantly stirring.
- Once it boils and is mixed, turn off the heat and remove from the burner.
- As that goes, prep your eggs and sugar mix.
- In a mixing bowl, add your egg yolks and sugar, then mix them together.
- When the cream boils, remove from the heat and slowly pour into your yolk mixer while stirring. (Make sure you stir consistently, because you need to temp the egg and not let it cook.)
- Place 6 Crème Brûlée dishes in a cooking tray and pour your mix in.
- I like to place the tray in the oven and carefully pour water into the tray.
- Once your tray has water and it’s in the oven, cook for 25 minutes.
- Take out of the oven and remove carefully from the tray.
- Let cool, then refrigerate for 4 hours.
- After 4 hours, sprinkle sugar on top and torch.
