(I'm sure you're sadly aware, as I am, NO sugar is good…) My favorite way to have it is in the summer with all sorts of fresh, local berries, and a big dollop of homemade real whipped cream.
Crème Brule Dessert Recipe
- 3 cups whipping cream (preferably raw, but never ULTRA-pasteurized!)
- 3/4 cup sugar – I tried using maple syrup for a more natural sweetener…YUM! (It tasted great, but didn't set up as much as I'd have liked. I didn't mind, but if you want yours to be more set, you may want to just use palm or coconut sugar. Although once it sat in the fridge overnight it was about the consistency of pudding.)
- 7 egg yolks (preferably from pasture-fed chickens)
- 1 Tablespoon organic vanilla extract
- 1/2 cup firmly palm or coconut sugar or organic brown sugar (for the top) (Where to find quality all-natural sugars and sweeteners.)
- Garnishes: fresh, local berries, preferably organic, plus don't forget the real whipped cream
Instructions:
Combine cream and sugar/maple syrup over medium heat, stirring with a wire whisk until sugar dissolves and mixture is smooth. Bring to a simmer, not a hard boil, for a minute or so, stirring constantly. Remove from heat. Mix yolks and vanilla together well and slowly pour it into the cream and sugar mixture while continuously whisking. Pour custard evenly into 4-6 individual size buttered baking dishes. 
Place dishes in a large pan in enough water to come up the sides of the dishes part way.
Bake at 300* for 30-45 minutes or until almost set. (Mine took more like 55 minutes.) Cool, cover and refrigerate 8 hours or overnight.
Sprinkle about 1-2 Tablespoons sugar evenly over each custard; place custards on a cookie sheet.
Broil 5 inches from heat (with electric oven door partially opened) until sugar melts. Watch it closely. Let stand 5 minutes to allow sugar to harden. (Update – See below for info on a better way to do this.)
Note: When the Crème Brule is done, the center will still be slightly liquid and a knife will not come out clean, but it sets up with time.
ANOTHER NOTE: If you have a torch, this is a much better way to caramelize the top without cooking the bottom more. Broiling can work, but you have to get the top really close to the heat so it only takes a short time. Look what I just found! A 5 Piece Crème Brule Set! I'm excited because I didn't have this torch OR any ramekins, and it's only $20 (as of this writing, anyway). I'm ordering it now, so if I ever actually feel like making it again (I'm so sick of it after experimenting for the huge group mentioned below), then I'll have everything I need to make it just like they do at nice restaurants.
Recently I made this for a huge group by doubling the recipe and pouring it all into an 11×14 pan. We then scooped some into each person's bowl, covered with mixed fruit (blueberries & strawberries), then topped with a big dollop of real whipped cream. Would've been perfect if the flame gun worked, but we had to broil it and then the bottom got bubbly…not good.
Something else I recently tried was an alternative to caramelizing the top that was pretty yummy: sprinkle sugared pecans all over it instead. I made this for Joe & Meg the other day when they had us over for dinner and it was a hit. (They're even more particular than we are about food, so if it flies with them, you know it's good!)
NOTE: If you want to make this a little faster, instead of baking it, try adding a little of this gelatin to thicken it and then serve with berries and whipped cream!
Try this white chocolate Crème Brule next!
Tell me what you think!
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Hey, Kelly. Would sucanat or Rapadura work either in the custard or on top? It’s hard for me to find coconut sugar and I don’t handle the other very well.
@Salem,
Yes, those would both be great!
Oh that looks soooo good! I know the hubs loves creme brule too so this is on the “to make” list! Thanks for posting!
yum Kelly, makes me think I “need” to get some ramekins, however my current position is since I don’t have them, can’t make the desserts. Better for me in the long run!
yum! sounds delish!
Wow, Kelly. Just checked out the creme brulee set. It’s now $35!! Guess I’ll have to live with the broiler method. 🙂
Also, i don’t have a way to get raw cream or low temp past. cream. Our local dairy guy doesn’t make enough to separate it. What can I do for these type of recipes?
What about ‘regular’ past. cream? Try calling ALL the stores in your area, regular AND health food stores and ask if they have any cream that is NOT ultrapasteurized. They can easily tell because the use-by date will be a couple months out instead of a week or two.
Good luck!
We just had it again tonight, and oooooooh, I do love that crunch on top! But the custard underneath will do it for me in a pinch.
Cr
Kym,
That info will come in handy again when I’m blogging about this or that, I’m sure!
Thanks!
Kelly
Make sure your num lock is on, then do alt + 150, making sure to type the 150 on your num pad. Bam! Yes, I had to learn how to type all the accented letters at school too, but it has stuck with me all the way since 4th grade through using them for various papers over the years 😀
Hi Kym,
Thanks for the scoop, however, no promises that I’ll ever get all that right each time I type it! 🙂
I don’t even know how to make that doohicky on top of the u!
Kelly
“Cr
This sounds yummy, I’ll bookmark the link to this and use it when I want to make something extra special.
GinnyBerry
Hi Lauren,
The jury is still out on Erythritol, so I don’t use it – I love the “real thing” too much! Check out a post I did on it:
https://kellythekitchenkop.com/2008/04/xylitol-safety-other-sugar-alcohols.html
It looks so yummy!
Have you tried erythritol? Bet that would work wonderfully in place of the sugar in the custard. As for the topping, guess you would have to use the real thing!
The stovetop method looks so much easier! Will be trying this for sure. 🙂
Cara, good question, it’s certainly not easy! Thankfully our local grocery (Meijer) still has it, and I’ve called them to tell them thank you, in hopes that they keep it in stock. I should do that again now that you’ve reminded me…you may want to just start calling places. Maybe you could find it at a Whole Foods or Trader Joe’s? Anyone else have ideas?
I have a friend who has a cow share of just raw cream! So you also might check local farms around you to ask about that. I wish we had that option with our raw milk, because there’s never enough cream for all that I like to use it for.
Kelly
Where do you find cream that is not Ultra Pasteurized? That is all I seem to be able to find around here.
Thank you!
cara/simplycara.com
This sounds scrumptious! I’m glad to see that it is a healthier recipe, too. 😀
Anna,
I loooooooooove that YOU looooooove a dessert recipe!! 🙂
I have to say, though, that all the little marks that go on the words, “Cr
I loooooooooove Cr
It’s true! And I still LOVE it! 🙂
I don’t understand there is NO chocolate!?
This and Flan (the upside down version of Creme Brule) are my most favorite desserts. I once made flan for my birthday and ate the whole thing! I’ve never been brave enough to do Creme Brule because I thought I needed a torch for the crackly top, but if I can do it in the broiler, I will try it for sure. Thankyou!
Thanks for being my brave taste-tester. 🙂
I thought it was yummy! 🙂