Crème Brûlée is a graceful and sophisticated dessert that’s bound to make an impression. Eggs, cream, sugar and vanilla are all it takes to put it together, but through a spark of creativity—and a literal open flame—it becomes a one-of-a-kind symphony of tastes and textures.
Originally developed in the 17th century at the Palace of Versaille, Crème Brûlée was explicitly designed from the beginning to be a symbol of wealth and indulgence. Mission accomplished. Rich, velvety custard acts as the base and would be a spectacular dessert all on its own. But the main event is the caramelized shell of sugar that transforms it into an experience. Breaking that sweet barrier is like unwrapping a present, and the resulting brittle shards create a uniquely indulgent crunch that melds with the custard in an unforgettable symphony of tastes.
It's no surprise that fine restaurants regularly serve bruléed custard after multi-course dinners or as a grand finale for brunch. It has that perfect combination of elegant complexity and familiar accessibility that makes it a hit with a wide range of diners. But you don’t have to be a Michelin star caliber chef to pull it off. The Betty Crocker Kitchen has simplified those traditional techniques to allow you to transform humble ingredients into a stunning spectacle fit for royalty.
Julia Child believed that every woman should own a blowtorch. If you’re lucky enough to have one, this easy Crème Brûlée recipe is the perfect time to break it out. And if not, there’s no reason this recipe should be out of reach. The broiler can be a perfect stand-in, to give your guests a perfectly caramelized sugar crust. There’s really no substitute for the satisfying snap of that first crack through the shell.
Whether you’re trying it in the broiler for the first time or firing up your blowtorch like a pro, our fool proof Crème Brûlée recipe will help you get the right results, time after time.
Our recipe streamlines the process of making Crème Brûlée. We use everyday pantry staples, no exotic ingredients required. With Betty’s tried-and-true tips on your side, you can cook with confidence and bring this elegant, restaurant-quality dish to your table any night of the week. Here are a few things to keep in mind to make sure you consistently get the results you desire.
Pour liquid ingredients in slowly. As you’re adding the custard to the ramekins, too fast of a pour can make the custard spill or drip over the sides, which will cook inconsistently, and make a bit of a mess. Take care when adding the boiling water into the pan. You don’t want hot water splashing into the custard.
Make sure to fill each ramekin to the same height. That way they’ll all cook at the same rate, and each one will be at the correct level of doneness at the same time. Also be sure to use the same amount of sugar on the top of each cup. This goes double if you’re using a broiler instead of a torch. Just keep an eye on your amounts, distribute the custard and the sugar evenly, and you’ll end up with a tray full of perfect crème brûlée.
There are two methods for making a brulée custard: a “hot” method and a “cold” method. The “hot” method is more common. In this version, egg yolks and sugar are whisked in a double boiler with the cream, and the vanilla is added to the custard only after it’s removed from the heat. As the name suggests, this method results in a hot custard.
This recipe uses the “cold” method, in which beaten eggs are incorporated into the complete cream, sugar and vanilla mixture, and the result is baked in a “bain-marie,” which is the French culinary term for the method of placing a container in boiling water. This creates a gentle heat around the food, resulting in a more uniform cooking process. This method is also much easier, and requires fewer steps, which is always the goal in Betty’s kitchen.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 44g | 67% |
| Saturated Fat | 25g | 127% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 14g | % Value Not Available |
| Polyunsaturated Fat | 2g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 440mg | 147% |
| Sodium | 55mg | 2% |
| Total Carbohydrate | 30g | 10% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 29g | % Value Not Available |
| Protein | 7g | % Value Not Available |
| Vitamin D | Value Not Available | 20% |
| Calcium | Value Not Available | 10% |
| Iron | Value Not Available | 4% |
| Potassium | 150mg | 4% |
| Vitamin A | Value Not Available | 30% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 8% |
| Thiamin | Value Not Available | 4% |
| Riboflavin | Value Not Available | 15% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 6% |
| Folic Acid | Value Not Available | 10% |
| Vitamin B12 | Value Not Available | 10% |
| Pantothenic Acid | Value Not Available | 10% |
| Phosphorus | Value Not Available | 15% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 6% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
