Burnt Creme
Indulge in the timeless elegance of Burnt Crème, a rich and velvety dessert boasting a perfectly crackling caramelized sugar crust. This classic French-inspired recipe, also known as crème brûlée, combines a luxuriously smooth custard made with heavy cream, fragrant vanilla, and golden egg yolks. Baked gently in a water bath for silky perfection, each portion is finished with a dramatic torch-seared topping that shatters into a symphony of textures with every spoonful. Ideal for dinner parties or intimate evenings, this delightful treat is as impressive as it is comforting. Discover how to create this show-stopping dessert with simple ingredients, a touch of patience, and a flair for culinary finesse.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 Vanilla bean (or vanilla extract)
- 6 Egg yolks
- 0.33 cup Granulated sugar (for custard)
- 4 tablespoons Granulated sugar (for caramelized topping)
Instructions
Preheat your oven to 325°F (163°C).
In a medium saucepan, combine the heavy cream with the seeds of the vanilla bean (or 1 teaspoon of vanilla extract if using instead). Heat the cream over medium heat until it’s hot but not boiling. Remove from heat and let it cool slightly.
In a separate bowl, whisk together the egg yolks and 1/3 cup granulated sugar until the mixture is pale and creamy.
Slowly add the warm cream to the egg yolk mixture, whisking constantly to prevent the eggs from curdling. Strain the mixture through a fine sieve to remove any lumps or cooked bits of egg for a smooth custard.
Divide the mixture evenly among 4 ramekins. Place the ramekins in a large baking dish or roasting pan, and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins. This creates a water bath to gently cook the custard.
Bake the custards in the preheated oven for 40-45 minutes, or until the edges are set but the centers still have a slight wobble when shaken. Remove the ramekins from the water bath and let cool to room temperature, then refrigerate for at least 2 hours or until chilled completely.
Before serving, sprinkle 1 tablespoon of granulated sugar evenly over the surface of each custard. Use a kitchen torch to melt and caramelize the sugar until it forms a hard, crackling crust. If you don’t have a torch, you can broil the custards under a very hot broiler for 1-2 minutes, watching carefully to avoid burning.
Allow the caramelized topping to cool and harden for a minute before serving. Serve immediately and enjoy!
Nutrition Facts
Calories |
598 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 26.3 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 396 mg | 132% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 29.3 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 33 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 29 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
