Le Cirque's Creme Brulee
Updated Nov. 1, 2024
- Total Time
- 15 minutes, plus 1 hour and 25 minutes cooking time and 3 hours resting (280 minutes).
- Cook Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups heavy cream
- 1vanilla bean
- ¼teaspoon salt
- 8egg yolks
- ¾cup plus 2 tablespoons granulated sugar
- 1cup light brown sugar, approximately
Nutritional analysis per serving (8 servings)
603 calories; 47 grams fat; 29 grams saturated fat; 1 gram trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 0 grams dietary fiber; 43 grams sugars; 6 grams protein; 117 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a saucepan over low heat, combine cream, vanilla bean and salt and simmer for 5 minutes. Remove vanilla bean.
- Step 2
In large bowl, combine egg yolks and granulated sugar. Pour in hot cream and stir mixture gently to combine. Strain custard into a pitcher and skim off any bubbles.
- Step 3
Preheat oven to 300 degrees.
- Step 4
Place 8 three-quarter-cup ramekins or ceramic custard cups in roasting pan. Pour custard into ramekins, filling to the rim. Place roasting pan in oven and carefully pour warm water into pan until it reaches halfway up sides of ramekins. Cover pan loosely with foil and bake 1 hour and 15 minutes. Remove ramekins from water bath and cool. Cover each and refrigerate for at least 3 hours, or as long as 2 days.
- Step 5
When ready to serve, preheat broiler. Uncover ramekins and place them on baking sheet. Top each with a thin layer of brown sugar. Use knife to spread sugar evenly across the custards. Broil custards about 2 inches from flame for 30 seconds to 2 minutes until sugar is caramelized, watching constantly to make sure it does not burn. Serve immediately.
Private Notes
Comments
The idea is to create a water-bath with the boiling water. Place the ramekins in a larger pan then pour the hot water in the pan surrounding the ramekins-the hot water will keep the custards from drying out and give it a nice silky texture. Hope this helps.
This was very nice (I added 1.5 Tbsps bourbon and grated nutmeg for an eggnoggy taste). Next time I may sub some whole milk or half and half for a portion of the cream as it was a tad too rich.
A perfect, rich creme brulee. Lovely, simple recipe. It also makes a very generous amount, which is nice for groups. Definitely my go-to.
Thoroughly superb! I followed the instructions to the letter, and it had perfect texture and excellent taste. And yes, I knew to cut the vanilla bean, that was obvious.
I ate and stole my mom's
The foil on top did not work for me. I ended up with a custard that was boiling 15 minutes before the end of the baking time, and was weepy and curdled when eaten. Instead, just refill the bath with boiling water if it evaporates.
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