Classic White Crme Brle
Indulge in the timeless elegance of Classic White Crème Brûlée, a silky-smooth custard nestled beneath a perfectly caramelized sugar crust. This classic French dessert features a rich blend of heavy cream, fragrant vanilla, and velvety egg yolks for a luxurious texture that melts in your mouth. With only a handful of simple ingredients—heavy cream, a hint of vanilla, granulated sugar, and a touch of salt—this recipe is surprisingly easy to master. The magic happens in the final step as sugar is torched to golden perfection, creating that signature crackable top. Perfect for dinner parties or romantic evenings, this treat is best served chilled and pairs beautifully with fresh berries. Whether you're an experienced home baker or a novice in the kitchen, this recipe will brighten any occasion while adding a touch of gourmet flair to your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 whole or teaspoon Vanilla bean or vanilla extract
- 6 tablespoons Granulated sugar
- 5 large Egg yolks
- 1 pinch Salt
- 4 tablespoons Superfine sugar or granulated sugar (for topping)
Instructions
Preheat your oven to 325°F (160°C). Place four 6-ounce ramekins in a large, deep baking dish.
In a medium saucepan, heat the heavy cream over medium heat until it begins to simmer. If using a vanilla bean, split it in half, scrape out the seeds, and add both the seeds and pod to the cream. If using vanilla extract, wait to add it later.
While the cream is heating, whisk together the egg yolks, granulated sugar, and a pinch of salt in a medium mixing bowl until the mixture is pale and thick.
Once the cream reaches a simmer, remove it from the heat. If using a vanilla bean, remove the pod. Slowly pour the hot cream into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
If using vanilla extract, stir it into the mixture now.
Strain the custard mixture through a fine mesh sieve into a clean bowl to remove any solids or air bubbles.
Evenly distribute the custard into the ramekins. Carefully pour hot water into the baking dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake in the preheated oven for 40-45 minutes, or until the custards are set around the edges but still slightly jiggly in the center.
Remove the ramekins from the water bath and let them cool to room temperature. Then cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
When ready to serve, sprinkle 1 tablespoon of superfine or granulated sugar evenly over each custard. Use a kitchen torch to caramelize the sugar, moving it in a circular pattern until the sugar melts and forms a golden-brown crust.
Allow the caramelized sugar to cool and harden for 1-2 minutes before serving.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.6 g | 234% | |
| Saturated Fat | 104.0 g | 520% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1402 mg | 468% | |
| Sodium | 339 mg | 15% | |
| Total Carbohydrate | 129.0 g | 47% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 125.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 94 mg | 2% | |
*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.
