This delicious Crème Brûlée recipe from Alton Brown is a creamy and indulgent dessert that’s surprisingly easy to make at home. With a silky vanilla custard base and a perfectly crispy caramelized sugar topping, it’s the perfect treat for a special occasion or a simple night in. You only need a few common ingredients for this classic delight!
Recipe Ingredients:
- 1 quart heavy cream
- 1 vanilla bean, split and scraped
- 1 cup vanilla sugar, divided
- 6 large egg yolks
- 2 quarts hot water
How To Make Creme Brûlée?
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Infuse the Cream: In a medium saucepan, combine 1 quart (950 ml) heavy cream with the vanilla bean pod and its pulp. Bring to a boil over medium-high heat, then remove from heat, cover, and let steep for 15 minutes. Remove and reserve the vanilla bean pod for future use (e.g., making vanilla sugar).
- Prepare the Custard Mixture: In a medium bowl, whisk together 1/2 cup (100 g) vanilla sugar and 6 large egg yolks until well blended and slightly lightened in color. Gradually add the infused cream, stirring constantly to prevent curdling.
- Fill the Ramekins: Pour the mixture into 6 (7- to 8-ounce / 200-230 ml) ramekins.
- Set Up a Water Bath: Place the filled ramekins in a large cake or roasting pan. Carefully pour 2 quarts (2 liters) of hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake the Custards: Bake in the preheated oven for 40-45 minutes, or until the crème brûlée is set but still has a slight wobble in the center.
- Cool and Refrigerate: Remove the ramekins from the water bath, allow them to cool to room temperature, and refrigerate for at least 2 hours or up to 3 days.
- Prepare for Serving: Remove the crème brûlée from the refrigerator 30 minutes before serving.
- Caramelize the Sugar: Evenly spread the remaining 1/2 cup (100 g) of vanilla sugar over the tops of the custards. Use a kitchen torch to caramelize the sugar until a crispy, golden-brown crust forms.
- Let Rest Before Serving: Allow the caramelized sugar to cool and harden for at least 5 minutes before serving.
Recipe Tips
- Use Fresh, High-Quality Ingredients: Opt for fresh heavy cream and a real vanilla bean to achieve the richest flavor and smoothest texture in your crème brûlée.
- Temper the Egg Yolks: When mixing hot cream into the egg yolks, add the cream slowly and whisk continuously. This prevents the eggs from curdling and ensures a silky custard.
- Strain the Mixture: After combining the cream and egg yolks, strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits, resulting in a smoother custard.
- Ensure Proper Water Bath: Place the ramekins in a baking dish and fill it with hot water halfway up the sides of the ramekins. This gentle cooking method helps the custard set evenly without cracking.
- Achieve a Thin, Even Sugar Layer: For the signature caramelized topping, sprinkle a thin, even layer of sugar over the chilled custard. Use a kitchen torch to melt the sugar evenly, creating a crisp crust without burning.
How To Store Leftovers?
First, let the leftover crème brûlée cool to room temperature. Then, cover each ramekin with plastic wrap and refrigerate. Consume within 2 to 3 days for optimal freshness.
Nutrition Facts
- Calories: 652
- Total Fat: 62g
- Saturated Fat: 38.4g
- Cholesterol: 397mg
- Sodium: 51mg
- Potassium: 168mg
- Total Carbohydrate: 20.9g
- Dietary Fiber: 0g
- Sugars: 20.4g
- Protein: 7.1g
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Alton Brown Creme Brûlée
Description
This delicious Crème Brûlée recipe from Alton Brown is a creamy and indulgent dessert that’s surprisingly easy to make at home. With a silky vanilla custard base and a perfectly crispy caramelized sugar topping, it’s the perfect treat for a special occasion or a simple night in. You only need a few common ingredients for this classic delight!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C).
Infuse the Cream: In a medium saucepan, combine 1 quart (950 ml) heavy cream with the vanilla bean pod and its pulp. Bring to a boil over medium-high heat, then remove from heat, cover, and let steep for 15 minutes. Remove and reserve the vanilla bean pod for future use (e.g., making vanilla sugar). - Prepare the Custard Mixture: In a medium bowl, whisk together 1/2 cup (100 g) vanilla sugar and 6 large egg yolks until well blended and slightly lightened in color. Gradually add the infused cream, stirring constantly to prevent curdling.
- Fill the Ramekins: Pour the mixture into 6 (7- to 8-ounce / 200-230 ml) ramekins.
- Set Up a Water Bath: Place the filled ramekins in a large cake or roasting pan. Carefully pour 2 quarts (2 liters) of hot water into the pan until it reaches halfway up the sides of the ramekins.
- Bake the Custards: Bake in the preheated oven for 40-45 minutes, or until the crème brûlée is set but still has a slight wobble in the center.
- Cool and Refrigerate: Remove the ramekins from the water bath, allow them to cool to room temperature, and refrigerate for at least 2 hours or up to 3 days.
- Prepare for Serving: Remove the crème brûlée from the refrigerator 30 minutes before serving.
- Caramelize the Sugar: Evenly spread the remaining 1/2 cup (100 g) of vanilla sugar over the tops of the custards. Use a kitchen torch to caramelize the sugar until a crispy, golden-brown crust forms.
- Let Rest Before Serving: Allow the caramelized sugar to cool and harden for at least 5 minutes before serving.
Notes
- Use Fresh, High-Quality Ingredients: Opt for fresh heavy cream and a real vanilla bean to achieve the richest flavor and smoothest texture in your crème brûlée.
- Temper the Egg Yolks: When mixing hot cream into the egg yolks, add the cream slowly and whisk continuously. This prevents the eggs from curdling and ensures a silky custard.
Strain the Mixture: After combining the cream and egg yolks, strain the mixture through a fine-mesh sieve to remove any lumps or cooked egg bits, resulting in a smoother custard.
Ensure Proper Water Bath: Place the ramekins in a baking dish and fill it with hot water halfway up the sides of the ramekins. This gentle cooking method helps the custard set evenly without cracking.
Achieve a Thin, Even Sugar Layer: For the signature caramelized topping, sprinkle a thin, even layer of sugar over the chilled custard. Use a kitchen torch to melt the sugar evenly, creating a crisp crust without burning.
Alton Brown Creme Brûlée
