Burnt Cream

why make this recipe

Burnt Cream, also known as Crème Brûlée, is a classic French dessert that combines the rich flavor of creamy custard with a beautifully caramelized sugar topping. This dessert is perfect for special occasions or a delightful treat to enjoy at home. Its smooth texture and contrasting crunchy top make it a showstopper that is surprisingly easy to make. Plus, making it at home allows you to customize it just the way you like!

how to make Burnt Cream

Ingredients :

• 2 cups heavy cream
• 1 vanilla bean (or 1 teaspoon vanilla extract)
• 5 large egg yolks
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (for caramelizing)

Directions :

1. Preheat your oven to 325°F (160°C).
2. In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
3. In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
4. Gradually add the warm cream mixture to the yolk mixture, whisking constantly to temper the eggs.
5. Strain the mixture through a fine mesh sieve into ramekins.
6. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
8. Remove the ramekins from the water and let them cool.
9. Refrigerate for at least 2 hours.
10. Before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until it’s golden and bubbly. Enjoy!

how to serve Burnt Cream

Burnt Cream is best served chilled, so it’s perfect for summer gatherings or as a light dessert after a heavy meal. Simply spoon some of the custard into small bowls or ramekins and provide a small kitchen torch for guests to caramelize their own sugar. This adds a fun interactive element to your dessert and makes each serving unique.

how to store Burnt Cream

To store Burnt Cream, keep it in the refrigerator before you caramelize the sugar on top. Cover the ramekins tightly with plastic wrap or place them in an airtight container to prevent them from absorbing other odors in the fridge. After caramelizing, the dessert is best enjoyed immediately, but if you have leftovers, they can be kept in the fridge for a day or two.

tips to make Burnt Cream

1. Always strain your custard mixture to remove any lumps and ensure a smooth texture.
2. When making the caramelized sugar topping, be careful not to burn it too much; you want a nice golden color.
3. If you don’t have a kitchen torch, you can place the ramekins under the broiler in your oven for a minute or two. Just watch them closely to avoid burning.

variation

If you want to try something different, consider adding flavors to your custard! You can infuse your cream with espresso, citrus zest, or even liqueurs like Grand Marnier for an exciting twist on the classic recipe.

FAQs

1. Can I use milk instead of heavy cream?
   While you can use milk, it won’t give you the same rich and creamy texture. Heavy cream is best for this dessert.

2. How long can I keep Burnt Cream in the fridge?
   You can keep it in the fridge for up to 2 days before the sugar topping is caramelized. Once the sugar is caramelized, it’s best eaten immediately.

3. Do I need a kitchen torch to make Burnt Cream?
   No, you can use your oven’s broiler to caramelize the sugar instead of a torch. Just keep an eye on it to prevent burning!

Burnt Cream

A classic French dessert combining creamy custard with a caramelized sugar topping, perfect for special occasions or as a delightful treat at home.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dessert

Cuisine: French

Calories: 320

Ingredients Method Notes

Ingredients

  

Custard Base

• 2 cups heavy cream Ensure to use heavy cream for a rich texture.
• 1 unit vanilla bean Can substitute with 1 teaspoon of vanilla extract.
• 5 large egg yolks Use large egg yolks for the best results.
• 1/2 cup granulated sugar To sweeten the custard base.

Caramelizing

• 1/4 cup brown sugar Used for caramelizing on top.

Method

 

Preparation

1. Preheat your oven to 325°F (160°C).
2. In a saucepan, heat the heavy cream and vanilla bean over medium heat until it just begins to simmer. Remove from heat and let it cool slightly.
3. In a bowl, whisk together the egg yolks and granulated sugar until pale and thick.
4. Gradually add the warm cream mixture to the yolk mixture, whisking constantly to temper the eggs.
5. Strain the mixture through a fine mesh sieve into ramekins.

Baking

1. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins.
2. Bake for about 30-35 minutes or until set but still slightly jiggly in the center.
3. Remove the ramekins from the water and let them cool.
4. Refrigerate for at least 2 hours.

Caramelization

1. Before serving, sprinkle a thin layer of brown sugar on top of each custard and use a kitchen torch to caramelize the sugar until it's golden and bubbly.

Notes

Best served chilled. For a fun experience, allow guests to caramelize their own sugar at the table. Always strain the mixture for smooth texture and be careful not to burn the sugar while caramelizing.