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Crème Brule Dessert Recipe

If you love creme brulee, you should also try my white chocolate creme brulee!
Author: Kelly the Kitchen Kop

Ingredients

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 slowlypour 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.
  • And another 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!