Classic Crème Brûlée Recipe with Fresh Fruit
Classic Creamy Crème Brûlée with Fresh Fruit - the crack of torched sugar, the creamy center of the custard, and the taste of pure vanilla on your tongue, you'll think you've died and gone to heaven.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour and 10 minutes
- Yield: 6 servings 1x
- Category: Desserts
- Method: Stove Top
- Cuisine: French
Ingredients
Scale
- 10 Egg Yolks
- 3/4 cup Sugar, divided
- 1 Whole Vanilla Bean (1 teaspoon of Pure Vanilla Extract)
- 4 cups Whole Whipping Cream
- Pinch of Salt
- Sweetened Whipped Cream, (optional for garnish)
- Fresh Berries (optional for garnish)
- Mint Leaves (optional for garnish)
Instructions
- Preheat the oven to 300° F.
- Pull the eggs from the refrigerator and sit until room temperature. Whisk the eggs and 1/2 the sugar together until just combined.
- Use the whole bean and split it lengthwise careful to not cut all the way through. Open up the bean and run the back side of a knife blade down the bean, removing the paste.
- Add the whole bean, vanilla paste and remaining sugar with the whole whipping cream to a medium-size saucepan.
- Slowly heat the cream mixture over medium heat just until it begins to bubble around the edges, but not to boiling. It should take 6 to 8 minutes or so. Gently whisk (don't beat) as it is cooking otherwise it will add too much air to the custard.
- Add a ladle of the heated cream mixture to the beaten eggs yolks and gently whisk. Continue to one or two ladles at a time. Continue to gently whisk in the remaining cream. Add a pinch of salt.
- Strain the custard in a metal mesh strainer to remove the vanilla bean and any egg particles.
- Evenly pour the custard into shallow six-inch ramekins. Place the ramekins cake pans and place the pans in a 350° F oven and pour boiling water into the pans up to 3/4 the side of the ramekins.
- Cook for 40-45 minutes or just until the interior is wobbly.
- Remove the cake pans from the oven and place the ramekins on a wire rack to cool.
- Once they are cooled, cover them with plastic wrap and chill for 3 or 4 hours. The custard itself can be prepared and refrigerated a day or two ahead of time.
- When ready to serve, pull the chilled ramekins out of the refrigerator. Sprinkle 1 tablespoon evenly over each custard.
- Using a kitchen torch, work quickly with back and forth motions to burn the sugar until it is caramelized on top. Be careful though not to melt the custard in the process. Serve immediately.
- Garnish with sweetened whipped cream, fresh berries, and mint leaves. (optional)
Notes
- Let the eggs sit at room temperature before using. Never use whole eggs in a Crème Brûlée. The key to this velvety custard is egg yolks and a lot of them.
- Use whole whipping cream, not half and half or milk. The richness of the dessert comes from the fats in the cream.
- Use the whole bean and split it lengthwise careful to not cut all the way through. Open up the bean and run the back side of a knife blade down the bean, removing the paste.
- Tempering the egg yolks is accomplished by adding a ladle of the heated cream to the beaten yolks. This will prevent the eggs from curdling.
- Gently whisk (don't beat) while cooking the custard over the stove otherwise, it incorporates too much air into the mixture.
- A shallow ramekin helps to cook evenly throughout the custard. If it is too deep, the edges and the bottom will cook quicker, leaving the inner portion slightly uncooked and runny.
- Using your torch, position it about 3 inches above the ramekins and work quickly over small areas as not to melt the custard itself.
- Using your torch, position it about 3 inches above the ramekins and work quickly over small areas as not to melt the custard itself.
- The caramelization with the torch should be done on the chilled custard just be serving. If it sets too long the hardened surface will liquify.
Nutrition
- Serving Size: 1 6-inch ramekin
- Calories: 460
- Sugar: 27 g
- Sodium: 46 mg
- Fat: 37 g
- Saturated Fat: 21 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 417 mg
Keywords: Easy Creme Brulee Recipe, Best Creme Brulee Recipe, Creme Brulee Ramekins