By Beth Brown and Tina LeBaron, Kitchen Store Specialists
Crème brûlée is a decadent dessert that evokes memories of fancy restaurants, low lighting, and black-tie waiters. Until I learned how simple it can be with the right tools, crème brûlée seemed unattainable . . . but no more!
Ramekins and a chef’s torch are basically all you need to make mouthwatering crème brûlée at home.
With this easy recipe, you can wow your guests (or indulge privately and eat it all yourself! We won’t tell.)
- 4 cups Heavy Cream
- ½ cup Summit Spice Vanilla Sugar
- ½ cup Granulated Sugar, divided in half
- ½ tsp Blue Cattle Truck Pure Mexican Vanilla
- 8 Egg Yolks
- Pinch Salt
- Powdered sugar and/or sugar-coated berries for garnish
Other Useful Tools:
- Yolk Separator
- Pouring Ladle
- Fine Mesh Strainer
- Silicone Tongs
- Cooling Rack
- Aerolatte Stencils
Preheat oven to 300 degrees F. Fill a kettle with water and bring to a boil. Arrange 9 ramekins in a large baking pan and set aside.
Place heavy cream in a medium saucepan and whisk in Vanilla Sugar, stir to combine. Heat over medium heat until simmering, stirring occasionally. Remove from heat and let the mixture rest for five minutes.
Meanwhile, in a separate bowl, add egg yolks, ¼ a cup of granulated sugar, vanilla, and salt and whisk together until light and smooth. Add ¼ cup of cream mixture to the eggs, whisking immediately to combine and temper the eggs. Repeat. Add the remaining cream mixture, whisking constantly as you combine.
Strain the mixture through a fine mesh strainer to remove any large vanilla beans pieces or bits of egg that may have cooked. Portion the custard into ramekins so that they are each nearly full.
Place baking dish full of ramekins in the oven. Pour the boiling water into the pan slowly to avoid splashing water inside the ramekins, until the water reaches 2/3 up the sides of the ramekins. Bake for 50-55 minutes, or until the edges of the custard in the ramekins are set, and the centers are only slightly jiggly.
Using a spatula or tongs, preferably silicon coated for extra grip, carefully transfer ramekins to a cooling rack. Let cool until at room temperature, then refrigerate for at least three hours until cool.
When ready to serve, sprinkle tops evenly with 1-2 teaspoons each of the remaining granulated sugar. Use a kitchen torch to caramelize the top of each custard. Let the custard rest for one minute. Place your stencil as close to the surface of the crème brûlée as possible. Sprinkle with powdered sugar and remove stencil. Add sugar-coated berries for garnish.
Already a crème brûlée aficionado? Using the Vanilla-infused sugar from Summit Spice adds an extra layer of flavor, and gives it those delectable flecks of vanilla bean. Dress it up even more using cappuccino stencils to create powdered sugar accents, and you’ve got a five star dessert.
Looking for even more inspiration, and more excuses to use your torch—because, really, it’s super fun—check out the Crèmes Brûlées cookbook by Mastrad and learn how to make dozens of sweet - and even savory - crème brûlée recipes to bring some fanciness to your table!