Crème brûlée: Burnt Sugar Serenade
Crack through the brittle sugar shell to reveal a creamy, vanilla-infused custard. A classic dessert that's both elegant and comforting.
Crème brûlée: Burnt Sugar Serenade
Crack through the brittle sugar shell to reveal a creamy, vanilla-infused custard. A classic dessert that's both elegant and comforting.
The Key Move
Achieve a thin, even layer of caramelized sugar without melting the custard underneath.
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The Setup
- Saucepan
- Whisk
- Mixing Bowl
- Fine-Mesh Sieve
- Ramekins
- Baking Dish
- Kitchen Torch
The Mise en Place
5Your prep station before cooking begins
Custard is curdled.
The oven temperature was too high. Reduce the temperature and ensure the water bath is sufficient.
Sugar is burning too quickly.
Hold the torch further away from the sugar and move it constantly.
The Method
PREHEAT
Preheat oven to 325°F (160°C).
HEAT
In a saucepan, combine heavy cream (4 cups) and vanilla bean (1 whole) (split and scraped). Heat over medium heat until simmering.
Small bubbles forming around the edge
REMOVE
Prep aheadRemove from heat and let steep for 30 minutes.
WHISK
In a bowl, whisk together egg yolks (8 large), sugar, and salt until pale and slightly thickened.
TEMPER
Time-sensitiveSlowly drizzle the warm cream into the egg yolk mixture, whisking constantly to temper the eggs.
STRAIN
Strain the mixture through a fine-mesh sieve to remove any solids.
POUR
Pour the custard into 8 ramekins.
PLACE
Place the ramekins in a baking dish and fill with hot water to come halfway up the sides of the ramekins (water bath).
BAKE
Bake for 45-55 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Edges are set, center jiggles slightly
REMOVE
Prep aheadRemove from the oven and let cool completely. Refrigerate for at least 2 hours.
SPRINKLE
Sprinkle a thin, even layer of sugar over the top of each custard.
BRÛLÉE
Time-sensitiveUsing a kitchen torch, caramelize the sugar until it is golden brown and bubbly.
Sugar is melted and has a hard, glassy appearance • Smell of burnt sugar
LET STAND
Let stand for a minute or two to allow the sugar to harden.
SERVE
Serve immediately and enjoy the crackle!
The satisfying crack of the sugar
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