Crème brûlée, a dessert that simply radiates indulgence, refinement, and simplicity. Arguably, crème brûlée is considered the quintessential French dessert. With a name that is French for “Burnt Cream”, it’s a versatile dish that comes together with just 5 ingredients. The number of steps and the technique required to correctly execute this dish can be intimidating but I am here to walk you through each and every step!
Common Mistakes When Making Crème Brûlée
- Using the wrong size ramekins can cause your custard to be overcooked on the edges and undercooked in the center.
- Getting water in the pudding will cause your custard to develop a soggy interior and a pebbled top. Carefully transport your water bath into the oven to avoid this issue.
- Torching fancy sugars will result in an over burnt top and melted pudding. Granulated sugar is used because it has smaller crystals that caramelize faster without heating the custard.
- Using your broiler instead of a torch will not provide the same result. I have linked a cheap torch below you can get for under $15 dollars. It has tons of uses from roasting peppers to melting cheese. Your broiler will have 0 room for error most likely leaving you with a burnt top after all the work of making the custard.
Tips for the Perfect Crème Brûlée
- Use vanilla bean seeds straight from the pod. Vanilla extract will make your custard murky.
- Heat your cream to only 145ºF on the stove top or it will begin to clump.
- Use just the egg yolks for a soft pudding texture.
- Gently whisking will prevent air bubbles from forming. Take your time!
- Strain the cream for a smoother consistency in the custard.