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Crème
Brûlée
Crème Brûlée is a French term for what the
English refer to as Burnt Cream. The word brulee refers to dishes, such as custards,
finished with a sugar glaze.
This simple custard is cooked and cooled. A small amount of sugar is sprinkled on
the top of the cooled custard and the sugar is caramelized using a small torch or beneath
a broiler.
This classic custard inherits its' delicate flavor from the simple mixture of cream and
eggs. Traditional creme brulee does not use any additional flavorings such as vanilla.
This is an old creme brulee recipe that dates back to
1909. It was taken from The Ocklye Cookery Book by Eleanor L. Jenkinson.
I N G R E D I E N T S
2 1/2 cups heavy cream or 1 1/4 cups heavy cream and 1 1/4 cups light cream
4 large egg yolks, well beaten
1/4 to 1/3 cup superfine sugar*
I N S T R U C T I O N S
Bring cream to a boil, and boil about 30 seconds. Pour it immediately into the egg
yolks and whisk them together. Return the mixture to the pan and continue
cooking without allowing it to boil. Stir the mixture until it thickens and coats
the spoon. Pour the mixture into a shallow baking dish. Refrigerate overnight.
Two hours before the meal, sprinkle the chilled cream with the sugar in an even layer and
place it under a broiler preheated to the maximum temperature. The sugar will
caramelize to a sheet of brown smoothness. You may need to turn the dish in the grill to
achieve an even effect. It is important that this step be done very quickly in order to
keep the custard cold and firm and the top crisp and brown.
*The custard in this recipe does not call for sugar.
The sweetness is derived from the burnt sugar crust.
Serving size - 4
to 6
More Creme Brulee Recipes
Looking for another
style Creme Brulee? Pumpkin, Coconut, Chocolate, Espresso, Hot Banana. Over 50 more
recipes for Creme Brulee.
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Brulee Recipes
Dish Options
Here are additional dish options:
Individual 6 oz ramekins
Individual creme brulee/flan dishes
Heart creme brulee dish
Short on Time?
Creme Brulee Quick Mix. Just add
a cup of half and half and a cup of whipping cream, whisk and pour into
ramekins. Available at
Gourmetsleuth.com.
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More Creme Brulee Recipes
Bailey's Creme Brulee
Butterscotch Creme Brulee
Chocolate &
Caramelized
Bananas
Chocolate
Chestnut Creme Brulee
Coconut Cream
Brulee
Donna's Low Fat
Creme Brulee
Five Spoons of
Creme Brulee
Ginger Creme
Brulee
Jack
Daniel's Creme Brulee
Lavender Scented
Creme Brulee
Lilikoi Creme Brulee
Low Fat Creme Brulee
Low Fat Pumpkin Creme Brulee
Lower Fat
Mocha Creme Brulee
No Bake Creme
Brulee
Orange Flower Creme Brulee
Pumpkin
Creme Brulee
Raspberry Creme Brulee
White
Chocolate Creme Brulee
View All Creme Brulee Recipes
What To Do With Left Over Egg
Whites
Need
Creme Brulee Fast?
An Amazing Instant Creme
Brulee
We found this truly amazing
product at the Fancy Food Show in San Francisco, CA this year. I
was ready to pass the product by when the chef manning the booth said, "you
have to try this". So, I did. The taste was excellent but to my
amazement I found out it is a shelf-stable instant creme brulee.
Simply pour the contents of the box in a pan, heat, and pour into ramekins.
That's it! Chill and caramelize the tops as you normally would.
There is nothing to add, no mixing, just heat and pour.
The box makes 8, 4oz servings. If you don't want to use it all it will
keep refrigerated for 20 days after opening.
This creme brulee was developed for restaurant use but we think it belongs
in our homes. Keep on hand as a pantry essential for an emergency dessert!
Keep a few on hand for the busy holiday season.
32 oz. $11.95
GourmetSleuth.com All
natural ingredients, no preservatives!
Creme Brulee Kits
A perfect combination for making creme brulee.
Debbie Puente's book, a step by step guide to the perfect custard teamed with
6 - BIA
Cordon Bleu 6-oz. creme brulee dish, flan style,
caramelizing sugar and, AND our excellent quality creme brulee torch.
Buy now at
GourmetSleuth.com
We also
carry Creme Brulee Quick Mix and Creme
Brulee Caramlelizing sugars (raspberry,
praline, butter rum and cappucino).
Custard Cooking Tips
 It is important to keep the mixture in motion as it
is heated very slowly. This will allow the protein in the egg to coagulate without
creating lumps.
When you separate the eggs make sure to remove all
traces of the egg white. Even a few drops of white in the yolks can produce a lumpy rather
than smooth custard.
Use a heavy pan and cook over low heat. Some
recipes suggest cooking the custard in a water bath. Either method is acceptable.
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