This instructable will demonstrate the step by step recipe on how to make a Crème Brûlée in a simplistic manner. This dessert recipe is more on the complex side but with proper step by step instructions along with pictures and videos anyone can make this delicious dessert. For each step, follow precisely and use the images and videos to help you complete each step successfully. The following section with portray the necessary ingredients, culinary cookware, and equipment necessary to complete a successful Crème Brûlée. This process will take around 7 hours or more. Also this recipe/ instructable will make 4 servings. It is very important to follow each step perfectly as any error will cause an issue in the final product. A recommendation is to read through this instructable before starting to guarantee success in making this Crème Brûlée recipe.
Ingredients/ Culinary Cookware/ Equipment
- 6 egg yolks
- 2 cups whipping cream
- 1/3 cup granulated sugar
- 1 teaspoon vanilla
- Boiling water
- 8 teaspoons granulated sugar
- 2 mixing bowls
- 4 (6-oz) ceramic ramekins
- 13x9-inch pan (Depth of pan is the same height of ramekins or deeper)
- Plastic Wrap
- Cooling Rack
- Paper Towels
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Step 1: Preheat Oven
Heat oven to 350°F
Step 2: Removing Egg Yolk & Whisking Egg Yolk
In small bowl, slightly beat egg yolks with a wire whisk. The key to this step is to remove the egg yolk from the egg. A video has been attached to demonstrate a trick to easily remove the egg yoke. The second video shows how to whisk the eggs properly
Step 3: Whisking Cream to Proper Consistentcy
In a large bowl mix, 2 cups of whipping cream, 1/3 cup of granulated sugar, and 1 teaspoon of vanilla until well mixed. The video above shows how to whisk this combination. The goal is to wisk mixture to a more of a pasty consistency rather than pure liquid form which is the concistency when ingredients are initially combined
Step 4: Creating Final Mixture and Pouring Into Ramekins
Add egg yolk mixture into the cream mixture (large mixing bowl) to make the final mixture which later will be poured into the ramekins. Watch the attached video on how to slowly add the egg mixture and to whisk at the same time. Mix with a wire whisk until evenly colored and well blended. Once final mixture is properly made pour the mixture into the ramekins to about two-thirds the way full. Watch the video attached on how to pour final mixture into the ramekins and the correct amount of the mixture to pour
Step 5: Getting the Proper Amount of Boiling Water
- Once the final mixture is transferred into the ramekins, the next step is place them in the pan to then be filled with water on the outside. There is not specific amount of water for every time completing this recipe so this is why in the ingredients there is not a specified amount of boiling water to have. This step will allow you to measure the proper amount of boiling water you need. To get the correct amount of water, pour water into pan with ramekins inside until it is about two-thirds the way up the ramekins sides. This step is depicted by the first picture provided.
- Once the correct amount of water is found, pour water out and then boil the found amount water. Once water is boiling pour back into pan with ramekins in it.
- Place into oven for 30 to 40 minutes. This step of the pan with boiling water and ramekins inside the pan which is then being placed into the oven can be seen in the second picture provided
**Caution: Slowly pour boiling water back into pan so it does not splash up and cause a burn
Step 6: Removing From Oven & Cooling
In order to know if the Crème Brûlée has baked for the correct amount of time, verify after the 30 to 40 minutes that the top is a light golden brown color. A picture has been attached to depict what the Crème Brûlée mixture in the ramekins should look like. If the color seems to be correct use tongs to remove the ramekins from the pan to a cooling rack. A picture of the Crème Brûlée cooling on the cooling rack is given. Cool to room temperature on the wire rack for 2 hours
**A good way to check to make sure the Crème Brûlée has baked correctly is to verify if the centers are jiggly**
Step 7: Wrapping & Refrigerating
Once the Crème Brûlée has cooled to room temperature for 2 hours, wrap all the ramekins with plastic wrap and place into the refrigerator for a minimum of 4 hours and no longer than 48 hours
Step 8: Removal From Refrigerator & Prepping for Caramelization
Once the Crème Brûlée has cooled in the refigerator for the correct amount of time, remove the plastic wrap. The Crème Brûlée should now look similar to the first picture provided. Next, as shown in the second picture provided, we need to remove any excess liquid that is on the top of the Crème Brûlée. In order to do this, gently blot the top of each Crème Brûlée with a paper towel to remove the excess liquid. This step is crucial to allow for proper caramelization to occur
Step 9: Caramelization
**This step is by far the hardest and what makes Crème Brûlée so special of a dessert. Be VERY careful during this step. There is no need to rush through this step. The necessary ingredients and equipment is depicted in the first picture **
- Sprinkle 2 teaspoons of granulated sugar evenly over each chilled Crème Brûlée. As seen in the second picture you can delicately use your fingers to spread the sugar if you are unable to evenly distribute initially. Also 2 teaspoons is a rough estimate so if more sugar is needed then add 1/2 teaspoon and spread so sugar is evenly distributed. Use the provided picture to get an idea of how much sugar is needed on the top.
- Once sugar is evenly spread ignite the torch and hold the flame 3 to 4 inches from the custard for about 2 minutes. Move the torch in a circular motion until the sugar is melted and light golden brown in color. A video is provided on the proper technique to torch the Crème Brûlée. Also in the video it is purposely shown of what occurs when the torch is held too close to the sugar (top right) or held for too long (bottom right)
- Serve immediately or refrigerate up to 8 hours before serving
VERY IMPORTANT: Each torch is different so a different distance of the flame to the custard will be required. The provided instructions say 3 to 4 inches which will work for a kitchen torch but if using a larger one, which is used in the video, then a larger distance of the flame to the custard will be required. As stated in the beginning go SLOW and find out the proper distance before getting too close and burning the sugar
Step 10: Final Product
The final product of Crème Brûlée has been successfully made. As seen in the picture provided the two Crème Brûlée's on the right were caramelized correctly but the two on the left were not. The error which was previously explained was because the bottom left had the torch too close and the top left had the torch circulating too long.
Lastly to note, you may notice one of the ramekins were larger than the others. While using this instructable it allows for a larger ramekin to be used and following these steps provided will allow for a successful larger ramekin of Crème Brûlée to be made. The only issue is using this recipe will only make enough for 4 smaller ramekins. If you choose to use a larger ramekin then multiply the ingredients by a scale factor (x1.5 or x2) to allow for a larger amount of final mixture to be made