Chocolate Crème Brûlée Recipe - Easy Dessert Recipes (2024)

FAQs

What's the difference between creme brulee and custard? ›

The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.

This is a key step to making perfect crème brûlée – baking your custards in a water bath. A water bath is a pan of water that the ramekins are placed in to bake. A water bath provides some insulation from direct heat which allows the custards to cook gently, evenly, and prevents cracking.

Crème Brûlée is made with a milk but mostly cream base and Crème Caramel has a milk base.

Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French pronunciation: [kʁɛm bʁy. le]), also known as burnt cream or Trinity cream, and virtually identical to crema catalana, is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar.

Highlights. Panna Cotta is a smooth, creamy dessert of Italian origin. Creme Brulee is famous because it is usually topped with brown sugar. Flan refers to a sweet custard-like dessert, topped with caramel.

For the caramelized sugar crust, we recommend turbinado or Demerara sugar. Regular granulated sugar will work, too, but use only 1 scant teaspoon on each ramekin or 1 teaspoon on each shallow fluted dish.

Pour into a shallow, rectangular pyrex dish (13 1/2 x8 1/2 inch) and place it in a pan containing a few inches of hot water. Bake in a 325 degree oven for 1 hour or until set (insert a silver knife to test).

“Leche Flan” is the Filipino version of Crème brûlée and is also known as Crème caramel. The main difference with this Filipino dessert is that leche flan is Jello-like in consistency, while crème brûlée is pudding-like. Another difference is how the leche flan is cooked.

Is heavy cream or half and half better for crème brûlée? ›

Five ingredients make the magic happen.

First, choose a cream for your French custards. You can use heavy cream, light cream, or half-and-half. The latter is my favorite because it's half milk and half cream. It's a touch lighter than the others.

Cook it Gently

Even with this gentle method, it's still possible to over bake the custards, resulting in curdled texture.

If there's too much sugar, the crust will start to burn before it melts evenly. Too little, and it will just melt into the custard. Brûléeing the sugar in two steps leads to a more uniform melting of the sugar granules and a nice even caramel color.

Creme brulee tastes like a richer, creamier, silkier version of your favorite vanilla custard or pudding.

The custard has a smooth texture, and the caramel layer on top is sweet and slightly sticky. Crème caramel differs from crème brûlée, a similar French dessert, in that chefs harden the caramelized sugar topping of crème brûlée with a blowtorch after the dessert finishes baking.

At its most basic, crème brûlée is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.