Imen Dridi Julia Child’s Creme Brulee is a tasty sweet dessert made with heavy cream, vanilla bean, egg yolks, and sugar and topped with caramelized sugar, it takes 1 hour and 5 minutes to be ready!
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🧡 Why You’ll Love This Creme Brulee Recipe:
- Luxuriously creamy texture with a delicate vanilla flavor.
- The contrast of the crunchy caramelized sugar crust against the smooth custard.
- Simple ingredients yield impressive results.
- Perfect for impressing guests or treating yourself to a decadent dessert.
âť“ What Is Julia Child’s Creme Brulee Recipe?
Julia Child’s Creme Brulee is a classic French dessert featuring a luxurious custard made with heavy cream, vanilla bean, egg yolks, and sugar, baked until set, and then topped with a layer of caramelized sugar.
🍦 Julia Childs Creme Brulee Ingredients
- 3 cups heavy cream
- 1 vanilla bean
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1/2 cup superfine sugar, process refined sugar until powdered
🥧 How To Make Julia Childs Creme Brulee
- Set oven temperature to 350°F, or 175°C.
- Simmer 3 cups heavy cream with a split vanilla bean, then steep for 30 minutes off heat.
- Whisk 6 large egg yolks with 1/2 cup granulated sugar until thick and pale.
- Gradually whisk warm cream into yolks to temper, then combine thoroughly.
- Pour custard into ramekins, leaving space for glaze, and place in a baking pan.
- Fill the baking pan halfway with hot water.
- Bake at 350°F (175°C) for 30-35 minutes until the edges are set but the center is still slightly jiggly.
- Remove from oven and let cool. Chill in the fridge overnight.
- Sprinkle 1-2 tablespoons of superfine sugar over each custard.
- Caramelize the sugar using a kitchen torch until golden and crispy. Enjoy!
đź’ Recipe Tips
- Use high-quality vanilla beans for the best flavor.
- Make sure to temper the egg yolks gradually to avoid curdling.
- Use superfine sugar for a smoother custard texture.
- Be careful when caramelizing the sugar to avoid burning.
🥞 What To Serve With Creme Brulee?
Serve Creme Brulee with sour cream brownies, cake, pancakes, candied pecans, tapioca pudding, fruit dip with Cool Whip, banana chips, fresh berry salad, mini lemon tarts, oatmeal raisin cookies, and coconut macaroons.
🎚 How To Store Leftovers Creme Brulee?
- In The Fridge: Keep leftover creme brulee covered in the refrigerator for up to 3 days.
- In The Freezer: Leftover creme brulee can be frozen in a sealed freezer container for up to 1 month.
🥵 How To Reheat Leftovers Creme Brulee?
- Oven: Preheat oven to 150°C then place leftover creme brulee in a water bath and heat eat for about 5 to 10 minutes or until warmed through.
- Microwave: Heat leftover creme brulee in short 30-second intervals, stirring between each, until warmed.
- Air Fryer: Set leftover creme brulee in an air fryer basket and heat at 180°C for 5 to 7 minutes until warmed through.
FAQs
What’s the difference between creme brulee and caramel brĂ»lĂ©e?
Crème brûlée features a custard base topped with hard caramel, while crème caramel has caramelized sugar syrup poured over custard.
What is the secret of crème brûlée?
The secret of crème brûlée lies in its delicate custard, achieved by baking in a bain-marie for a smooth, creamy texture.
What sugar is best for creme brulee?
Turbinado or Demerara sugar is ideal for creme brulee, providing a crunchy caramelized topping with a rich flavor profile.
How do you caramelize sugar on crème brûlée without a torch?
To caramelize sugar on crème brûlée without a torch, broil the custard briefly until the sugar melts and caramelizes.
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Julia Child Creme Brulee Nutrition Facts
Amount Per Serving
- Calories 286
- Total Fat 6.9g
- Saturated Fat 3.4g
- Cholesterol 107mg
- Sodium 195mg
- Potassium 393mg
- Total Carbohydrate 46g
- Dietary Fiber 0g
- Sugar 46g
- Protein 11g
Julia Childs Creme Brulee
Description
Julia Child’s Creme Brulee is a tasty sweet dessert made with heavy cream, vanilla bean, egg yolks, and sugar and topped with caramelized sugar, it takes 1 hour and 5 minutes to be ready!
Ingredients
Instructions
- Set oven temperature to 350°F, or 175°C.
- Simmer 3 cups heavy cream with a split vanilla bean, then steep for 30 minutes off heat.
- Whisk 6 large egg yolks with 1/2 cup granulated sugar until thick and pale.
- Gradually whisk warm cream into yolks to temper, then combine thoroughly.
- Pour custard into ramekins, leaving space for glaze, and place in a baking pan.
- Fill the baking pan halfway with hot water.
- Bake at 350°F (175°C) for 30-35 minutes until the edges are set but the center is still slightly jiggly.
- Remove from oven and let cool. Chill in the fridge overnight.
- Sprinkle 1-2 tablespoons of superfine sugar over each custard.
- Caramelize the sugar using a kitchen torch until golden and crispy. Enjoy!
Notes
- Use high-quality vanilla beans for the best flavor.
Make sure to temper the egg yolks gradually to avoid curdling.
Use superfine sugar for a smoother custard texture.
Be careful when caramelizing the sugar to avoid burning.
