This Classic French dessert, known as burnt cream, or Trinity cream has become popular all over the world for its delicate, creamy texture and rich, caramelized flavor. It also is a dessert consisting of a rich custard base topped with a contrasting layer of crisp caramelized sugar, which gives it a distinctive crackle when broken.
While it may seem intimidating to make at home, creating a rich crème brûlée is easier than you might think, and the results are sure to impress your loved ones.
Whether you’re a seasoned baker or a novice in the kitchen, this crunchy-and-custardy delight is sure to become a favorite in your dessert repertoire.
Let’s dig in!
For the Custard base:
- 2 cups Dano Full Cream Milk (dissolved)
- 4 egg yolks
- 10 tbsp sugar
- 1 tbsp vanilla essence
- A handful of fresh berries to garnish
For the Brûlée topping:
- 10 tbsp sugar to caramelize the surface
- In a large saucepan, combine and warm the full cream milk, sugar, and a vanilla essence in a saucepan.
- Remove from heat source, cover and allow to sit for 15 minutes.
- In a separate bowl, whisk together all 4 egg yolks and some additional sugar.
- Slowly whisk the warm cream into the yolks, and remove the vanilla bean.This is your custard and the base for the creme brulee.
- Pour in the mixture into smaller ceramic baking dishes (filling ¾ of each).
- Place the ceramic dishes in a deep pan and fill in enough hot water into the pan to come halfway up the sides of the dishes.
- Place the pan filled with water in a preheated oven at 100 °C, and bake for 20 minutes or until the custard is set, but still jiggly. Chill the custards.
- Remove from the oven, cool aside and then refrigerate for at least 2 hours.
- Remove from the fridge and cover the whole surface of each dish with a thin layer of sugar.
- Use a torch to heat the sugar and form a crispy layer.
- Allow the creme brulee to sit for a few minutes before you serve.
There you go!
Don’t forget to share this deliciousness with your loved ones!