Paula Deen Creme Brulee

Paula Deen creme brulee is a silky vanilla custard made with heavy cream, egg yolks and a vanilla bean, ready in 1 hour 25 minutes plus chilling. This make-ahead dessert fits Sunday dinner, the holiday table and date night, since the custards chill until you torch them.

Bake the custards in a hot water bath until the centers still wiggle when shaken, because that gentle heat keeps them silky. Pull them late and they set firm and grainy, more like scrambled egg than cream.

Paula steeps the cream with a split vanilla bean, then strains it, so the custard tastes of real vanilla and comes out smooth. You can chill the baked ramekins for up to 24 hours and torch the sugar right before serving, which keeps the crust glassy.

Paula Deen Creme Brulee

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Course: DessertCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

40

minutes

Calories

480

kcal

Rich vanilla custard sets slowly in a water bath until it barely wobbles, then chills until cold and firm. A thin layer of sugar melts under the torch into a crackly amber shell that shatters under your spoon.

Ingredients

• ⅓ to ½ cup light brown sugar or white sugar, for caramelizing
  

• 1/4 cup plus 1 tablespoon sugar
  

• 4 large egg yolks
  

• 1 vanilla bean, split lengthwise
  

• 2 cups heavy cream
  

Directions

• Heat the cream: Preheat the oven to 300°F, then heat 2 cups heavy cream with the split vanilla bean in a heavy saucepan for 15 minutes, stirring so it doesn't burn. Then remove it from the heat and let it steep for 15 minutes.
• Strain the cream: Discard the vanilla bean and strain the cream into a bowl. That leaves the vanilla flavor behind without the pod.
• Beat the yolks: Beat 4 large egg yolks with an electric mixer on high speed for 5 minutes, until light and fluffy. Then gradually beat in 1/4 cup plus 1 tablespoon sugar.
• Temper the custard: Add about half the warm cream a little at a time, whisking until well blended. Then pour the egg mixture into the remaining cream and stir until completely combined.
• Fill the ramekins: Pour the custard into four 9-ounce ramekins and set them in a large baking pan. Add enough hot water to come halfway up the sides of the ramekins.
• Bake the custards: Bake for 35 to 40 minutes, until the custard is set in the center but still wiggles when shaken. Then lift the ramekins out of the water.
• Cool and chill: Let the custards cool completely at room temperature, then refrigerate them for at least 2 hours or up to 24 hours. Before serving, let them stand at room temperature for 20 minutes.
• Torch the sugar: Spoon 1/3 to 1/2 cup light brown or white sugar in a thin, even layer over each custard, covering it completely. Light a propane torch and hold the flame just at the surface, starting at the center and spiraling out toward the edges.
• Rescue a burning top: If the sugar begins to burn, pull the torch away and blow on the sugar to put out the flame. No torch works too, since you can caramelize the topping under the broiler while watching it closely.

Tools for this recipe

• Sweese 8-ounce porcelain ramekins, set of 6, Sondiko refillable butane kitchen torch, KitchenAid 5-speed hand mixer, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make creme brulee without a torch?

Yes, the broiler works. Set the ramekins close to the heat and watch them the whole time, since the sugar goes from golden to burnt in seconds.

How far ahead can I make creme brulee?

The custards can chill in the fridge for up to 24 hours before you torch them. Let them sit out for 20 minutes first, and torch the sugar just before serving so the crust stays crisp.

How do I know when the custard is done baking?

The edges should be set while the center still wiggles when you shake the ramekin. It firms up as it chills, so pulling it at that wobble keeps it silky instead of grainy.

What if I don't have a vanilla bean?

Pure vanilla extract will work in a pinch, though the flavor is a little less deep. Stir it in after the cream comes off the heat so the flavor doesn't cook away.

Why did my sugar topping turn out soggy?

Moisture is the usual cause, so pat any condensation off the custard before sugaring. Spread the sugar in a thin, even layer and torch it right before you serve.