Wednesday, September 23, 2015

Homemade (Easy) Crème Brulée

I love French desserts!  They are usually full of rich ingredients like eggs, butter and cream, with just enough sugar to make them delicious without being sickeningly sweet.  Crème brulée is no exception. It is easy enough to make last-minute (an hour and forty-five minutes from start to finish), with minimal ingredients... not to mention the big impact it will have on your dining companions.

Beautifully creamy  crème brulée

I have modified a recipe from, using all-natural ingredients.  We have made this recipe a handful of times and it always delivers!  Here is my version of this gourmet French dessert, best served with a side of fruit, such as mangoes or berries :)

6 egg yolks, preferably from pastured eggs
1/4 c unprocessed, organic sugar (I like Florida Crystals)
1/2 t vanilla extract
2 1/2 c organic cream

1/8 c unprocessed, organic sugar
1/8 c organic brown sugar

  • Pre-heat oven to 300 F
  • Heat cream in a small saucepan until very hot but not boiling.  
  • While cream is heating,  whip egg yolks with sugar and vanilla extract until thick.
  • Pour hot cream into egg yolk mixture slowly, while stirring, until fully combined.
  • Pour mixture into ramekins (4) or into a larger, shallow baking dish.
  • Bake for 30 minutes (more for large dish) or until custard center has a slight jiggle when shaken.
  • Store in refrigerator for about an hour to cool to room temperature.
Custard, ready to bake!

Cooked custard, cooling before adding topping

Carmelized sugar topping on finished  crème brulée

  • Pre-heat the broiler
  • Mix the two sugars and spread evenly over the top of each ramekin.
  • Place the custard under the broiler until sugars melt and start to brown.  Keep an eye on the sugars so they don't burn.-OR- using a torch, melt and toast the sugars, making sure not to burn them.  I have tried both techniques and although the torch is more fun, the broiler toasts more evenly :)
Enjoy this rich, creamy dessert!  Great for the gluten-intolerant, too :)