Crème Brûlée is a classic French dessert made with just 5 ingredients like cream, egg yolks, sugar, vanilla, salt. The custard is baked in a water bath till set until thick and creamy. The brulee technique is done without blow torch, using a easy praline powder which makes this step easy and fail proof even beginners can bake.
Creme brulee recipe
I know many of you might be thinking… crème brûlée sounds fancy and difficult to make. But honestly, this version is surprisingly simple and doesn't need a blow torch at all.
With a very easy technique, you can still achieve that classic dessert right at home without any complicated steps or special equipment.
The custard turns out beautifully set, silky smooth, and rich in flavour. And the best part is the signature crackly sugar topping, which you can create using a super easy method that I've shared in this post. It looks elegant, tastes amazing, and is totally worth the little effort you put in.
About Crème Brûlée
Crème Brûlée is a popular French classic dessert made with a rich vanilla custard base and topped with a thin layer of sugar that's caramelized to create that signature crackly top.
Crème Brûlée literally translates to burnt cream. This iconic dessert is made with egg yolks, sugar, vanilla, salt and cream. Simple ingredients but French restaurant quality results.
The cream and vanilla which you use in this recipe makes a whole lot of difference. Use purest vanilla and thickened cream. You can even flavour it as you like. You can add some coffee, orange zest, cinnamon when simmering cream. The cream shouldn't have any water, else the custard once baked will have watery texture.
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No Blow Torch Required, Praline Powder Techique
And the main part of the recipe, brulee or caramelising sugar. This is the most technical part, since in restaurants they use blow torch which caramelizes the sugar in seconds without heating the custard underneath.
Most recipes uses oven broil mode to do this step. I have done it earlier, but it takes around 4 to 5 minutes to caramelise the sugar which over cooks the custard underneath.
So I have found out using praline powder also known as caramel powder does the job in just less than 30 seconds. I found out that, this is the method that is used in Julia child recipe and other bakeries, cafes and restaurants.
You make a simple caramel using sugar, spread on parchment paper. Break into shards and grind them in a food processor till fine. This praline powder can be stored in an air tight container in freezer. You can sprinkle this powder on any desserts you want to brulee. Does the job in seconds!
I have made a version of creme brulee earlier and shared on this blog. This is an updated more refined version which I truly believe everyone will love.
The recipe which I have shared here is more easy & quick to make, but the results are similar to French restaurant level quality. You have to plan this dessert a day in advance. Since this needs to set in fridge for a full day before serving.
This dessert is perfect for valentines day, parties, get togethers and to serve for special occasions.
Is Creme Brulee French?
I adapted this recipe from Julia Childs cookbook. And when I was browsing through the book, I found out according to Julia Child, crème brûlée may not be originally French at all.
She pointed out that very similar desserts existed much earlier in England, known as Trinity Cream or Cambridge Burnt Cream, and in Spain as crema catalana.
Because of this, she believed the French did not necessarily invent the dessert, but rather adopted and refined it over time.
While similar custard desserts exist in other countries, crème brûlée as we know it today is strongly associated with French cuisine and is a staple in French restaurants and bakeries around the world.
Ingredients
- Cream - use thickened cream without any excess water content. The excess water makes the custard watery when baked.
- Sugar - you need sugar to sweeten the pudding and to make praline powder.
- Egg yolks - use only egg yolk when making pudding which makes the custard incredibly creamy. You can use egg whites in other recipes like this high protein scramble.
- Salt & Vanilla - use pure vanilla extract for flavouring the cream which make a world of difference. A pinch of salt enhances the taste.
Step by Step Pictures
Simmer Cream
1)Preheat oven to 130 degree C (266 degree F). Take four 240 ml ceramic oven proof ramekins. Place it on a baking tray with high sides. Bring a pot of water to a full boil.
Take cream in a sauce pan. Place it on heat and bring it to a simmering stage. Don't let it boil over.
2)Now remove it from heat and mix in vanilla extract.
3)Set aside while you mix egg yolk.
Making Custard
4)Now in a mixing bowl. Take egg yolks, ⅓ cup of sugar, salt.
5)Use a hand whisk to whip till creamy and combined. Don't over whip the egg yolk.
6)Now pour in the warm cream mixture little on the egg yolk mix and whisk till combine. This tempers the egg yolk so it doesn't curdle.
7)Now the egg mix is tempered and ready to take on the remaining cream mix.
8)Now pour the remaining cream on the egg yolk mixture and mix until combined.
9)This is your custard.
10)Strain this mixture through a fine sieve to catch any egg yolk mixture.
11)Cream and smooth custard is ready.
Baking Creme Brulee
12)Now divide this between the ramekins and transfer it to the oven.
13)Pour hot water carefully in the baking pan so the water comes half way through the ramekins.
14)Bake this in the preheated oven for 35 to 40 mins.
15)Once baked, remove the tray carefully from oven. Carefully remove the ramekins from the water bath. The custard should have a slight jiggle when you shake it. Now place the ramekins into the fridge and let it set overnight.
Make Praline Powder (Caramel Powder)
16)make the praline powder also known as caramel powder. Take ½ cup of sugar in a skillet.
17)Place on heat and allow the sugar from the sides of the pan to melt. Swirl the pan slightly so the sugar melts evenly. Don't stir the caramel, just swirl to melt it evenly.
18)once all the sugar is melted. Let the syrup cook until the colour darkens. It should form dark caramel.
19)Now pour this caramel on a silicon mat or parchment paper and use a spatula to spread it thin. Allow this to cool.
20)As it cools, the caramel will harden. Once the caramel hardens, break into shards.
21)Take this in a food processor or blender and make it into a fine powder.
22)Store this in fridge in an air tight container.
Brulee the Pudding
23)Now lets brulee the pudding. Preheat oven to 250 degree C on broil mode. Take the ramekins from fridge, sprinkle a tablespoon of the caramel powder over the custard. Spread evenly using a spoon.
24)Now place the ramekins into the oven on top rack under the broil. Bake for just 20 to 30 seconds. The caramel powder will melt again and form a caramel layer on top.
25)Remove the ramekins from oven, place it into the fridge for 10 minutes.
26)Serve with berries, break into the brulee and enjoy the pudding.
Expert Tips
Quality of Ingredients - this dessert is so rich, the taste totally depends on the ingredient quality. Use high quality cream, vanilla, eggs for rich taste. The cream should be thickened, it shouldn't have any water content.
Baking technique - bake the custard low and slow in a bain - marie(water bath). This bakes the custard gently without curdling the mixture. When you remove the custard from oven, it should have a wobbly jiggly texture.
Praline Powder - Most important technique for this recipe. This brulee the custard without heating the custard itself in just less than 30 seconds. Since the caramel powder is already caramelised, it melts instantly as soon as it hits the grill.
Plan in advance - Crème Brûlée is one such dessert that cannot be made instantly. It takes time to set in fridge. So plan in advance.
Storage & Serving - baked Crème Brûlée can be stored covered in fridge upto a week. You can make praline powder in advance and store in freezer upto a month. When serving, sprinkle praline powder over the custard and broil it.
It is best to serve custard immediately after broiled. It loses the crackly texture as it sits in the fridge.
FAQ
You can use regular sugar to broil the custard. But it takes time to get the right texture and the custard underneath will over cook.
No, creme brulee is made with full cream. Using milk instead of cream, will make the custard watery.
You can use cinnamon, orange, coffee, chocolate in this recipe.
📖 Get Recipe
Crème Brûlée Recipe (Creme Brulee without Blow Torch)
Equipment
Ingredients
For Custard
- 5 large Egg yolks
- ⅓ cup Granulated Sugar
- 2 cups Heavy Cream (Thickened cream) 500 ml
- 2 teaspoon Vanilla Extract
- ⅛ teaspoon Salt
For Caramel Powder (Praline powder)
- ½ cup Granulated Sugar
Instructions
- Pre-preparation - Preheat oven to 130 degree C (266 degree F). Take four 240 ml ceramic oven proof ramekins. Place it on a baking tray with high sides. Bring a pot of water to a full boil.
- Simmering Cream - Take cream in a sauce pan. Place it on heat and bring it to a simmering stage. Don't let it boil over. Now remove it from heat and mix in vanilla extract. Set aside while you mix egg yolk.
- Making Custard - Now in a mixing bowl. Take egg yolks, ⅓ cup of sugar, salt and use a hand whisk to whip till creamy and combined. Don't over whip the egg yolk. Now pour in the warm cream mixture little on the egg yolk mix and whisk till combine. Now pour the remaining cream on the egg yolk mixture and mix until combined. Strain this mixture through a fine sieve to catch any egg yolk mixture.
- Baking Custard - Now divide this between the ramekins and transfer it to the oven. Pour hot water carefully in the baking pan so the water comes half way through the ramekins. Bake this for 35 to 40 mins.
- Once baked, remove the tray carefully from oven. Carefully remove the ramekins from the water bath. The custard should have a slight jiggle when yo shake it. Now place the ramekins into the fridge and let it set overnight.
- Praline powder - make the praline powder also known as caramel powder. Take ½ cup of sugar in a skillet. Place on heat and allow the sugar from the sides of the pan to melt. Swirl the pan slightly so the sugar melts evenly. Don't stir the caramel, just swirl to melt it evenly. once all the sugar is melted. Let the syrup cook until the colour darkens. It should form dark caramel.
- Now pour this caramel on a silicon mat or parchment paper and use a spatula to spread it thin. Allow this to cool. As it cools, the caramel will harden. Once the caramel hardens, break into shards. Take this in a food processor or blender and make it into a fine powder. Store this in fridge in an air tight container.
- Brulee Pudding - Now lets brulee the pudding. Preheat oven to 250 degree C on broil mode. Take the ramekins from fridge, sprinkle a tablespoon of the caramel powder over the custard. Spread evenly using a spoon. Now place the ramekins into the oven on top rack under the broil. Bake for just 20 to 30 seconds. The caramel powder will melt again and form a caramel layer on top.
- Serving - Remove the ramekins from oven, place it into the fridge for 10 minutes. Serve with berries.
Notes
- It is important to use thickened cream or cream without any water content. High fat cream is preferred so the creme brulee sets to perfect thick custard rather than watery pudding.
- You can make the praline powder earlier and store in freezer until ready to use.
- Don't heat cream till it boils over, bring it to a simmering stage.
- Don't over bake the custard once the praline powder is dusted on top. Just few seconds is enough. Place the custard back into fridge for few minutes before serving.
Karuna
Hi aarthi,
I wanna knw if I can make dis without oven??
Aarthi
you can try baking it in cooker
Karuna
Hi,
Can I make dis without oven?
Aarthi
You can try baking this in cooker.
Dinelifestyle
This is what a creme brulee looks like in real life checkit out to get the jist of how to make it:
Shishira
This recipe is amazing. Which brand of heavy cream did you use for this recipe?
Aarthi
I use milkymist. use thick part alone.