Creme brûlée: an easy recipe for the best creme brûlée you will ever try! This simple creme brûlée recipe is fool proof and tastes heavenly!
Fool Proof Creme Brûlée Recipe
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Best recipe for classic creme brûlée. Simple steps to creating the most delicious at home but restaurant worthy dessert!
What is Creme Brûlée?
In short, creme brûlée is the best dessert ever of all time. It’s like kisses in food form. Or if kisses aren’t your thing, then it’s like a brand new dress that fits you perfectly (granted it won’t fit you perfectly if you eat too much creme brûlée. Haha!)
You will need:
Speaking of Kisses
Dear Reader,
Did I ever tell you about my first kiss? Probably not. It was a complete disaster.
I thought I was prepared. I had practiced on my fingers for over a year. It’s embarrassing that I just admitted that.
(Coming back to this story in just a minute…)
Creme Brûlée Ingredients
For such an amazing dessert, it’s crazy how simple it is to make.
Creme Brûlée takes four simple and classic ingredients. That’s it! So you better be planning to make this as soon as you finish reading the horrifying story of my first kiss:
- Eggs
- Sugar
- Creme
- Vanilla (or other flavoring)
Ingredients for a Good Kiss:
- Lips
- Attraction
- Knowledge
Reader, a minute ago I’m pretty sure you thought to yourself something along the lines of
“She Practiced?!”
Haha! Yes, yes I did. You see dear reader, every summer I went to a girl’s camp for one week and learned survival skills. One year at girls camp my tent leader taught all of us girls the best way to kiss.
She said the trick was to go for the bottom lip because it’s bigger and juicier. Then it’s
“In-Out-In”
Reader, if you’re thinking “tongue”, then you’re way off! She meant suck the bottom lip in between your teeth, then use your tongue to push it back out, then suck it back in again. and Voila! Perfect kiss.
So what did I do? I practiced on my fingers. For months!
(Again, I’ll come back to this story soon.)
Should Creme Brûlée be served hot or cold?
People! Serve your brûlée cold!
For years I thought I didn’t like creme brûlée and it was because I ordered creme brûlée off the dessert menu at a restaurant and they brought it to me warm. It had not been given the time it needed to set up and it tasted like egg yolks.
Creme Brûlée can be made ahead of time and kept in refrigerator
You can make your creme brûlée up to two days in advance without sacrificing flavor or texture. So if that’s what you need to do to insure it gets enough time to cool and set up, then do it. You will not regret it!
*However, one quick note: should you choose to make it ahead of time then be sure to cover it before refrigerating.
Do not, I repeat: DO NOT serve your fool proof and delicious creme brûlée hot, or it will taste like egg.
Speaking of Hot…
Dear Reader, here is where I tell you of my fist kiss. It was in college.
He took me on a sweet date; to his apartment. He made me dinner; pineapple chicken. He sang me song he’d written for me on his guitar. And then he walked me home.
As I turned to say goodnight at my doorstep he began to lean in and I knew, I KNEW: this is the moment! This is where all that practice is gonna make me the best kisser in the history of ever. A kissing prodigy!
{Good thing I had practiced.}
You guys, it turns out that that is just not the way kissing works.
I went for the bottom lip and attempted to suck it in like a 7-11 slurpee through a too small straw! Once it was good and stuck in my mouth I immediately shoved it back out. DANG I was good at this!
“Whoa stop! Is this your first kiss? What the heck are you doing?”
“Uh… Yes, it is. And I thought I was kissing you.”
And then he started laughing uncontrollably. I’ve always wondered what it would be like to hide my face under a bag and join the circus. At this point I was ready to find out!
I’ve gotten better at kissing since then, but I’ll be honest with you reader; to this day I am still a hesitant kisser. What if I just really “suck”? Hahaha!!!
The thing is, I love kissing! So now that I’ve joined the singles world again (boo!), I guess I should start “practicing” again!
But I think I will eat delicious Creme Brûlée instead. It’s much more fool proof than kissing is!
Recipe for Fool-Proof Creme Brûlée:
Tangled with Taste
Yields 8 ramekins
Serves 8
Foolproof classic Creme Brûlée
10 minPrep Time
30 minCook Time
41 minTotal Time
Save RecipeIngredients
- 3 cups Heavy Cream
- 2 TBS Vanilla
- 7 Egg Yolks
- 1/2 cup and 1 TBS Sugar
- Superfine Sugar
Instructions
- Preheat oven to 325F degrees.
- Bring Cream and Vanilla to a simmer over medium-medium-high heat. Drop heat down to low and let simmer for two minutes.
- In a mixing bowl, whip sugar and egg yolks for about two minutes until it runs thick and is a pale yellow.
- Keep bowl going to whip yolks while you very slowly drizzle in the warm cream mixture. Be sure to do this slowly so the hot cream doesn't cook or curdle the eggs.
- Place baking ramekins onto a rimmed cookie sheet. Pour custard mixture into ramekins.
- Place tray in oven then pour water in bottom of baking sheet until it comes halfway up the ramekins.
- Bake for 27-30 minutes, or until just set. DO NOT ALLOW THEM TO TURN EVEN LIGHT BROWN ON TOP.
- Cool ramekins on countertop, then chill in refrigerator for at 3 or more hours, covered in plastic wrap.
- Sprinkle 1-2 tablespoon super fine Sugar over each ramekin of custard; tilting the ramekin from side to side to evenly cover, then dump the excess.
- Use a kitchen torch to quickly (but carefully) brown the sugar. There should be a thin, crisp surface of burned sugar on the top of your custard.
- Top with berries and serve immediately!
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