Caramelize Brûlée
A refined twist on the classic crème brûlée, Caramelize Brûlée features a luxuriously smooth vanilla-infused custard crowned with a crisp, caramelized sugar topping. Every spoonful delivers a wonderful contrast between the silky base and the satisfyingly brittle caramel crust—a dessert that is as dramatic in presentation as it is in flavor.
Equipment
- Oven: Preheated to 325°F (163°C)
- Ramekins: 6 small, oven-safe dishes (approximately 4–6 oz each)
- Baking Dish or Roasting Pan: Large enough to hold the ramekins for a water bath
- Mixing Bowls: For blending ingredients
- Whisk: For smooth emulsification of yolks and sugar
- Small Saucepan: For heating the cream and infusing flavors
- Fine-Mesh Strainer: To ensure an ultra-smooth custard texture
- Kitchen Torch: For caramelizing the sugar topping (alternatively, use your oven’s broiler)
- Measuring Cups & Spoons: For accurate ingredient portions.
Ingredients
- For the Custard
- 2 cups heavy cream
- 1 vanilla bean split lengthwise and seeds scraped out
- Alternatively, 1 teaspoon pure vanilla extract
- 5 large egg yolks
- ½ cup granulated sugar divided; see note below
- A pinch of salt
- For the Caramelized Topping
- 4 –6 tablespoons granulated sugar spread evenly over the custard tops
- Optional: mix in 2 tablespoons water with the sugar for an even melt if desired
Instructions
- Preheat & Prep:
- Preheat your oven to 325°F (163°C).
- Place your ramekins in a large baking dish or roasting pan that will later accommodate a water bath.
- Infuse the Cream:
- In a small saucepan, combine the heavy cream and the split vanilla bean (including the seeds).
- Gently heat the mixture over medium heat until it just begins to simmer (do not let it boil). Remove from heat and allow to steep for 10 minutes to fully infuse the vanilla flavor.
- Whisk the Yolks:
- In a medium mixing bowl, whisk together the egg yolks, ¼ cup of the granulated sugar (set aside the remaining sugar for the topping), and a pinch of salt until the mixture becomes pale and slightly thickened.
- Temper the Custard:
- Slowly pour about ½ cup of the warm cream into the yolk mixture while whisking continuously. This gradual addition prevents the eggs from cooking too quickly.
- Once combined, slowly pour the tempered egg mixture back into the saucepan with the remaining cream. (If using vanilla extract instead of a bean, add it at this stage.)
- Strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture free of any cooked egg bits.
- Fill the Ramekins:
- Evenly distribute the custard mixture among the ramekins.
- Place the filled ramekins into the baking dish and carefully pour hot water into the dish until it reaches about halfway up the sides of the ramekins (this water bath, or “bain-marie,” ensures gentle and even cooking).
- Bake the Custards:
- Place the water-bath setup in the preheated oven.
- Bake for approximately 35–40 minutes, or until the custards are set around the edges yet still have a slight wobble in the center.
- Remove the ramekins from the water bath and allow them to cool to room temperature.
- Chill:
- Cover the ramekins with plastic wrap and refrigerate for at least 2 hours (or up to overnight) to fully set and develop flavor.
- Caramelize the Sugar:
- When ready to serve, remove the custards from the refrigerator.
- Evenly sprinkle 1 teaspoon (or to taste) of granulated sugar over the surface of each custard.
- Using a kitchen torch, carefully melt and caramelize the sugar by moving the flame steadily across the surface until the sugar melts into a deep amber, hard-crisp shell.
- Alternative: Place the ramekins under a very hot broiler for 2–3 minutes. Watch closely to prevent burning.
- Serve:
- Allow the caramelized topping to cool for about 1 minute so it hardens completely.
- Serve immediately and enjoy the satisfying crack of the caramel crust with each spoonful.
- Details
- Prep Time: 20 minutes (plus additional time for cooling and chilling)
- Cook Time: 35–40 minutes
- Total Time: Approximately 2 hours and 1 minute (including at least 2 hours of chilling)
- Yield: 6 servings
- Category: Dessert
- Method: Baking (custard) and Caramelizing (sugar topping)
- Cuisine: French-inspired (with a modern twist)
- Diet: Gluten-Free, Vegetarian
- Keywords
- Custard
- Caramel
- Crème Brûlée
- French Dessert
- Silky
- Decadent
- Elegant
- Caramelized
- Nutrition (Approximate per Serving)
- Serving Size: ~150 grams
- Calories: 300 kcal
- Sugar: 25 g
- Sodium: 80 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 150 mg
- Note: Nutritional values are estimates and can vary based on ingredient brands and portion sizes.
Notes
Flavor Variations: Feel free to infuse the cream with additional flavors such as a strip of lemon or orange zest, a cinnamon stick, or even a splash of liqueur (e.g., Grand Marnier) for a unique twist.
Caramelizing Without a Torch: If you don’t have a kitchen torch, use your oven’s broiler. Place the ramekins on a baking sheet and broil on the highest setting for 2–3 minutes. Keep a very close eye on them to avoid burning the sugar.
Serving Tip: For the ultimate experience, serve the dessert immediately after caramelizing the topping to maintain the perfect contrast between the crisp top and the cool, creamy custard beneath.
Storage: Leftover custard (without the caramelized top) can be covered and stored in the refrigerator for up to 2 days. However, the caramelized sugar topping should be prepared just before serving for optimal texture.
Caramelizing Without a Torch: If you don’t have a kitchen torch, use your oven’s broiler. Place the ramekins on a baking sheet and broil on the highest setting for 2–3 minutes. Keep a very close eye on them to avoid burning the sugar.
Serving Tip: For the ultimate experience, serve the dessert immediately after caramelizing the topping to maintain the perfect contrast between the crisp top and the cool, creamy custard beneath.
Storage: Leftover custard (without the caramelized top) can be covered and stored in the refrigerator for up to 2 days. However, the caramelized sugar topping should be prepared just before serving for optimal texture.