Dreams crème brûlée is a luxurious dessert that combines silky smooth custard with a perfectly caramelized sugar crust. This classic French treat is elegant yet surprisingly simple to make, making it an ideal dessert for special occasions or indulgent evenings at home.
Why You’ll Love This Recipe
- Creamy, velvety custard with a delightful crunch from the caramelized sugar.
- A show-stopping dessert that’s easier to make than you think.
- Customizable with various flavors like vanilla, coffee, or citrus.
- Perfect for dinner parties, date nights, or holiday celebrations.
- Can be made ahead, allowing you to focus on entertaining.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Heavy cream
- Granulated sugar
- Egg yolks
- Vanilla bean or pure vanilla extract
- A pinch of salt
- Extra granulated sugar for the caramelized topping
Directions
- Preheat and Prepare: Preheat your oven to 325°F (160°C). Place ramekins in a deep baking dish or roasting pan.
- Heat the Cream: In a saucepan, heat the heavy cream over medium heat until it’s hot but not boiling. Remove from heat and stir in the vanilla (or scrape seeds from the vanilla bean into the cream).
- Mix the Yolks and Sugar: In a mixing bowl, whisk the egg yolks with granulated sugar and salt until pale and slightly thickened.
- Combine Cream and Yolks: Slowly add the hot cream to the egg yolk mixture, whisking constantly to prevent curdling.
- Strain and Pour: Strain the mixture through a fine-mesh sieve to remove any curdled bits. Divide the custard evenly among the ramekins.
- Bake in a Water Bath: Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes, or until the custards are just set but still slightly jiggly in the center.
- Cool and Chill: Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar: Sprinkle a thin layer of granulated sugar over each custard. Use a kitchen torch to caramelize the sugar until golden and crisp. Alternatively, broil under a preheated oven broiler for 1–2 minutes, watching closely.
- Serve: Allow the sugar to cool and harden before serving. Enjoy the satisfying crack of the sugar crust as you dig in!
Servings and Timing
- Servings: Makes 4 servings
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Chill Time: 4 hours (minimum)
- Total Time: 4 hours 55 minutes
Variations
- Chocolate Crème Brûlée: Add melted dark chocolate to the custard mixture for a rich chocolate twist.
- Citrus Flavor: Infuse the cream with orange or lemon zest.
- Coffee Crème Brûlée: Add instant espresso powder to the cream for a bold coffee flavor.
- Lavender-Infused: Steep dried culinary lavender in the cream for a floral touch.
- Alcohol-Infused: Stir in a splash of Grand Marnier, Kahlúa, or Baileys for a boozy version.
Storage/Reheating
- Storage: Cover and refrigerate the custards (without caramelizing the sugar) for up to 3 days.
- Caramelizing Later: Only caramelize the sugar topping when ready to serve for the best texture.
- Reheating: These custards are served chilled, so reheating isn’t necessary.
FAQs
What’s the best way to ensure a smooth custard?
Strain the custard mixture through a fine-mesh sieve to remove any lumps or curdled bits before baking.
Can I use a vanilla bean instead of extract?
Yes, scraping the seeds from a vanilla bean adds a richer flavor. Add the pod to the cream while heating for an extra infusion.
How do I know when the custard is done baking?
The custards should be set but still jiggle slightly in the center when shaken gently.
Can I make this recipe dairy-free?
Yes, substitute heavy cream with full-fat coconut milk or a dairy-free cream alternative.
What’s the secret to a perfect caramelized crust?
Use a thin, even layer of sugar and a kitchen torch for the best results.
Can I use brown sugar for the topping?
While granulated sugar works best, you can use superfine brown sugar for a different flavor profile.
What if I don’t have a kitchen torch?
Place the ramekins under a broiler, but watch closely to avoid burning the sugar.
Can I freeze crème brûlée?
Freezing is not recommended as it can alter the custard’s texture.
How far in advance can I prepare crème brûlée?
The custards can be prepared and chilled up to 3 days in advance, but caramelize the sugar just before serving.
What makes crème brûlée different from flan?
Crème brûlée has a firmer custard and a caramelized sugar crust, while flan has a caramel sauce and a more jiggly consistency.
Conclusion
Dreams crème brûlée is the ultimate indulgence for dessert lovers. Its rich, creamy custard paired with the crisp, caramelized sugar crust makes it a timeless favorite. Whether for a special occasion or a treat-yourself moment, this recipe is sure to impress. Make it once, and it’s bound to become a cherished part of your dessert repertoire!
PrintDreams Crème Brûlée
This decadent and creamy dessert is a custard lover’s dream, with a silky smooth interior and a crisp caramelized sugar topping. Perfect for special occasions or a luxurious treat at home!
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 5 hours
- Yield: 4–6 servings 1x
- Category: Dessert
- Method: Baking and Broiling
- Cuisine: French
Ingredients
- 2 cups heavy cream
- 1 tsp vanilla extract (or 1 vanilla bean, split and scraped)
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- Pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 325°F (160°C). Place a clean kitchen towel in the bottom of a large roasting pan. Set 4-6 ramekins (depending on size) on top of the towel.
- Heat the Cream:
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to steam (do not boil). If using a vanilla bean, add it now and steep for 10 minutes. Remove the vanilla bean and stir in the vanilla extract if not already added.
- Prepare the Custard:
- In a medium bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until light and creamy. Slowly pour the warm cream into the egg mixture, whisking constantly to temper the eggs and prevent curdling.
- Strain and Pour:
- Strain the custard mixture through a fine-mesh sieve into a pitcher or bowl to remove any lumps or foam. Pour the custard evenly into the ramekins.
- Create a Water Bath:
- Carefully pour hot water into the roasting pan, ensuring it reaches halfway up the sides of the ramekins.
- Bake:
- Bake for 30-40 minutes, or until the edges are set but the center still jiggles slightly when shaken. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.
- Caramelize the Sugar:
- Sprinkle a thin, even layer of granulated sugar (about 1-2 teaspoons) over the top of each custard. Use a kitchen torch to caramelize the sugar until golden brown and crisp. Alternatively, broil in the oven on high for 1-2 minutes, watching closely.
- Serve:
- Let the caramelized sugar harden for a minute or two before serving. Enjoy immediately!
Notes
- For a flavor twist, add a splash of orange liqueur or almond extract to the custard.
- Use superfine sugar for a smoother caramelized topping.
- Store any leftovers (without the sugar topping) covered in the refrigerator for up to 2 days.