Air Fryer Crème Brûlée Recipe (2024)

FAQs

What is the secret of crème brûlée? ›

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.

It could be your sugar. I find sugar in the raw to be the easiest and most even burning sugar for creme brûlée. You could also combine equal parts brown sugar and white sugar. When burning the sugar make sure to keep moving the torch evenly across the sugar.

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. Is Crème Brûlée Healthy?

This is most likely due to underbaking. Creme Brulee is perfectly baked when it is set and firm around the edges but still has a wobble / jiggle in the middle when shaken. Additionally, it is important to chill thoroughly, ideally overnight, before diving in.

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.

Ramekin Size: You can use 4-ounce, 5-ounce, or 6-ounce ramekins based on your preference. Larger ramekins will yield thicker custards and take slightly longer to bake. Egg Yolks: Organic eggs with deep-colored yolks work best to give your Crème Brûlée custard a rich and vibrant color.

Crème brûlée or crème brulée (/ˌkrɛm bruːˈleɪ/; French: [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.

The sugar topping should be torched just before serving. Heavy cream is the usual ingredient for creme brûlée, but full fat half-and-half is a touch lighter (half milk, half cream) and will also yield a silky creme brulee.

French, literally, scorched cream.

Once the broiler is nice and hot, sprinkle the Demerara sugar in a thin layer over the surface of the creme brulee. Immediately broil the entire thing on a sheet pan until the sugar is completely melted and formed into a giant caramelized sheet of sugar on top of the brulee.

What is special about crème brûlée? ›

This dessert is made with a creamy custard base and a caramel topping. The caramel forms a hard coating over the custard base, giving it an aesthetic facelift, and an extra crunch. Typically, you would crack the caramel with a spoon to dig into a soft creamy dessert with a slightly dark flavor of burnt sugar.

The deep dark secret to this crème brûlée is the layer of homemade chocolate sauce at the bottom, waiting to be swirled into the top layer of rich vanilla custard. Chocolate sauce is one of those things that once you make it yourself, you think, that's it?