Hamdi Saidani This easy and creamy Julia Child’s Crème Brûlée recipe is a simple yet indulgent dessert that you can make at home. With just a few common ingredients like egg yolks, heavy cream, and vanilla, you’ll create a perfectly caramelized treat that’s sure to impress!
Ingredients Needed
- 3 large egg yolks
- ¼ cup white sugar (for custard)
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons white sugar (for topping)
- 1 tablespoon brown sugar (for topping)
How To Make Creme Brulee
- Preheat oven and prepare ingredients: Preheat your oven to 300°F and move the rack to the lowest position.
- Whisk egg yolks and sugar: In a heatproof bowl, whisk together the egg yolks, ¼ cup white sugar, and vanilla extract until smooth and well-combined.
- Heat cream: In a saucepan, bring the heavy cream to a simmer over medium-low heat. Gradually whisk the hot cream into the egg mixture, adding a little at a time to prevent curdling.
- Set up a double boiler: Bring a couple of inches of water to a simmer in another saucepan. Place the bowl with the egg and cream mixture over it to create a double boiler. Stir gently with a wooden spoon until the mixture thickens enough to coat the back of the spoon.
- Bake the custard: Pour the thickened custard into a heatproof baking dish or individual ramekins. Arrange the ramekins on a rimmed baking sheet and bake in the preheated oven for 20-30 minutes, until the custard is set but still jiggles slightly in the center.
- Chill: Once baked, remove from the oven and refrigerate for 2 hours to cool and set.
- Prepare the topping: In a small bowl, combine the 2 tablespoons white sugar and 1 tablespoon brown sugar. Sprinkle the sugar mixture evenly over the chilled custard.
- Caramelize the sugar: Preheat your oven’s broiler and position the rack about 6 inches from the heat. Broil the custard for 2-3 minutes until the sugar melts and turns golden brown. Watch closely to avoid burning the sugar.
- Chill again: After broiling, return the ramekins to the refrigerator for 15 minutes to allow the caramelized sugar topping to set.
Recipe Tips
- Whisk slowly when combining the cream and egg mixture: Adding the hot cream gradually helps prevent the eggs from scrambling, ensuring a smooth custard.
- Use a double boiler for gentle cooking: This method cooks the custard evenly and prevents the mixture from curdling, creating the perfect texture.
- Bake until slightly jiggly: To avoid overcooking, remove the custard when it’s set but still has a slight wobble in the center. This guarantees a creamy result.
- Chill thoroughly before serving: Make sure to let the crème brûlée chill for at least 2 hours to help it set properly and develop the right texture.
- Watch the broiling carefully: The sugar topping can burn quickly, so keep an eye on it while broiling to achieve the perfect golden caramelization.
How To Store Leftovers
Place leftover crème brûlée in the fridge. Store it covered in the refrigerator for up to 3 days.
Nutrition Fact
Serving Size: 1 ramekin (approximately ½ cup or 120 grams)
- Calories: 400
- Total Fat: 30g
- Saturated Fat: 18g
- Cholesterol: 200mg
- Sodium: 50mg
- Total Carbohydrate: 30g
- Dietary Fiber: 0g
- Sugars: 30g
- Protein: 6g
More Julia Child Recipes:
Julia Childs Creme Brulee
Description
This easy and creamy Julia Child’s Crème Brûlée recipe is a simple yet indulgent dessert that you can make at home. With just a few common ingredients like egg yolks, heavy cream, and vanilla, you’ll create a perfectly caramelized treat that’s sure to impress!
Ingredients
Instructions
- Preheat oven and prepare ingredients: Preheat your oven to 300°F and move the rack to the lowest position.
- Whisk egg yolks and sugar: In a heatproof bowl, whisk together the egg yolks, ¼ cup white sugar, and vanilla extract until smooth and well-combined.
- Heat cream: In a saucepan, bring the heavy cream to a simmer over medium-low heat. Gradually whisk the hot cream into the egg mixture, adding a little at a time to prevent curdling.
- Set up a double boiler: Bring a couple of inches of water to a simmer in another saucepan. Place the bowl with the egg and cream mixture over it to create a double boiler. Stir gently with a wooden spoon until the mixture thickens enough to coat the back of the spoon.
- Bake the custard: Pour the thickened custard into a heatproof baking dish or individual ramekins. Arrange the ramekins on a rimmed baking sheet and bake in the preheated oven for 20-30 minutes, until the custard is set but still jiggles slightly in the center.
- Prepare the topping: In a small bowl, combine the 2 tablespoons white sugar and 1 tablespoon brown sugar. Sprinkle the sugar mixture evenly over the chilled custard.
- Caramelize the sugar: Preheat your oven’s broiler and position the rack about 6 inches from the heat. Broil the custard for 2-3 minutes until the sugar melts and turns golden brown. Watch closely to avoid burning the sugar.
- Chill again: After broiling, return the ramekins to the refrigerator for 15 minutes to allow the caramelized sugar topping to set.
Notes
- Whisk slowly when combining the cream and egg mixture: Adding the hot cream gradually helps prevent the eggs from scrambling, ensuring a smooth custard.
- Use a double boiler for gentle cooking: This method cooks the custard evenly and prevents the mixture from curdling, creating the perfect texture.
Bake until slightly jiggly: To avoid overcooking, remove the custard when it’s set but still has a slight wobble in the center. This guarantees a creamy result. - Chill thoroughly before serving: Make sure to let the crème brûlée chill for at least 2 hours to help it set properly and develop the right texture.
- Watch the broiling carefully: The sugar topping can burn quickly, so keep an eye on it while broiling to achieve the perfect golden caramelization.
Julia Childs Creme Brulee
