Cooking Lesson #993: Bistro Crème Brûlée

…from the Perspectives’ Kitchen

How you doin’? When I think about the best possible dessert for a Valentine dinner, I automatically think of my special Bistro Crème Brûlée. There’s a good reason it’s so popular—aside from being so easy to make, just beneath the crunchy browned sugar top is a rich, creamy, vanilla-flecked custard that’s velvety smooth. It all about the textures!
 
Another great thing about Bistro Crème Brûlée is that it’s served individually, meaning everyone gets to take a whack with their spoons against the sugar shell to shatter it, arguably the most fun aspect of this iconic French dessert. The individual serving dishes also make this the perfect sweet-creamy ending to a dinner party.
 
While Bistro Crème Brûlée might sound ultra fancy and seem difficult to make, it’s actually easier than making eclairs or chocolate mousse since the process is mostly hands-off—just pour the 5-ingredient custard, whisked together by hand, into ramekins and then bake in a water bath. Chill the custards down, then sprinkle sugar on the surface and caramelize it with the broiler or a kitchen torch. It truly is that easy!
 
And for those who love to play with fire they will get their chance to use a kitchen torch to brown the top. I’m just not sure which is more satisfying… cracking the top or that first spoonful of ultra creamy custard.
 
Prep time:  15 minutes
Cook time:  45 minutes to 1 hour 45 minutes
Yield:  8 servings
 
Ingredients 
For the custard
1 vanilla bean, or 1 tablespoon vanilla bean paste
4 cups cold heavy cream, divided
1/3 cup granulated sugar
1/4 teaspoon kosher salt
9 large egg yolks
 
For serving
1/4 to 1/3 cup granulated sugar
Berries, for serving
 
To make the custard

1. If using vanilla bean, cut 1 in half lengthwise with a paring knife. Scrape the sticky seeds out with the non-sharp side of the knife. Place the seeds and vanilla pod in a small saucepan.

Note: If using vanilla bean paste, place 1 tablespoon in the saucepan.

1. Add 2 cups of the heavy cream, 1/2 cup plus 2 tablespoons granulated sugar, and 1/4 teaspoon kosher salt. Bring to a light simmer over medium heat, whisking until the sugar dissolves.
2. Remove from the heat, cover, and let stand for 10 minutes.
3. Meanwhile, preheat the oven to 300⁰ F.
4. Layer the bottom of a roasting pan or large baking dish with a small kitchen towel (fold as needed so it lies completely flat). Set 8 (6-ounce) ramekins or crème brûlée dishes on the towel, making sure they are not touching each other.
5. Bring about 8 cups water to a boil in a kettle or saucepan, then turn off the heat.
6. Stir the remaining 2 cups of cold heavy cream into the cream-sugar mixture.
7. Place 9 large egg yolks in a large bowl. While whisking the yolks constantly, slowly pour in the cream mixture and whisk until smooth.
8. Pour the mixture through a fine-mesh strainer into a large measuring cup or pitcher with a spout; discard the contents of the strainer.
9. Pour, dividing the mixture among the ramekins.
10. Pull the oven rack out about halfway and place the roasting pan on it. Carefully and slowly pour enough of the hot water into the roasting pan (do not let any water splash into the ramekins) so that it comes about halfway up the sides of the ramekins. Make sure the towel is completely soaked.
11. Slowly push the oven rack back in.
12. Bake until the center of each crème brûlée is just barely set, it should jiggle but not be liquidy, about 45 to 50 minutes for round ramekins, or 30 to 40 minutes for flatter crème brûlée dishes.

Note: If baking in rounds, make sure to refill the roasting pan with hot water as needed.

1. Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours.
2. Transfer the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until chilled, at least 4 hours or up to 2 days.

To caramelize the top:

1. Pull the custard dishes from the refrigerator and gently blot the top of each crème brûlée with a paper towel to remove any moisture.
2. If using a broiler, heat the broiler for at least 30 minutes or up to 1 hour before serving; you want to be sure it’s really hot.
3. Sprinkle each ramekin with 1 teaspoon granulated sugar, or each crème brûlée dish with 2 teaspoons granulated sugar.
4. Gently tap the ramekins to cover the surface evenly with sugar, then tap out the excess sugar.

Option 1: If using a culinary torch, torch the sugar on each until it is melted and light golden-brown.

Option 2: If using a broiler, place the ramekins on a baking sheet. Broil on an oven rack positioned closest to the broiler element until the sugar is melted and light golden-brown, 30 seconds to 2 minutes. Check on them often: Move them around as needed so they brown evenly, and remove any crème brûlées that brown more quickly than the others.

1. Refrigerate the sugar-crusted dishes uncovered for at least 30 minutes but no more than 1 hour before serving so that the custard chills down again. Do not chill longer or the sugar crust will soften.
2. Serve with berries if desired.

ChefSecret:  If using pure vanilla extract, 1 tablespoon of vanilla extract can be substituted for the vanilla bean or vanilla bean paste. Do not heat with the cream and sugar but whisk into the egg yolks.

Store: The custards can be made up to 2 days ahead and refrigerated. Leftover crème brûlée can be covered and refrigerated for up to 4 days, but the sugar crust will soften. That said, it’s best to caramelize the sugar on only the crème brûlées that you plan to eat in a sitting. After caramelizing the sugar on top of the crème brûlées, they can be refrigerated for up to 1 hour before serving. Don’t wait longer, or the sugar top will lose its crunch.

Quip of the Day:  Finding love is like making Crème Brûlée. It may take a few tries before you get it right.”
-------------------------------------------
Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide. We have added a new search feature to make it easier to navigate through our blogs.
-------------------------------------------
To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #BistroCremeBrulee #CremeBrulee #Custard #ValentineDessert #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

---