Nigella’s Crème Brûlée is made of heavy cream, vanilla bean, egg yolks, and sugar serves 6-8 takes about 40-45 minutes to bake, plus at least 2 hours to chill. A rich, creamy dessert with a crunchy caramel top.
Try More Nigella Lawson Recipes:
💛 Why You’ll Love This Creme Brulee Recipe:
- Rich and Creamy: The custard base is luxuriously smooth and creamy, offering a delightful texture with every spoonful.
- Classic Flavor: Infused with real vanilla bean, this recipe delivers a timeless, authentic vanilla flavor.
- Crunchy Caramel Top: The caramelized sugar layer provides a satisfying contrast to the creamy custard beneath.
- Simple Ingredients: Uses basic, readily available ingredients like cream, eggs, sugar, and vanilla.
- Make-Ahead Friendly: Can be prepared in advance, making it convenient for entertaining.
- Easy to Make: Despite its elegant appearance, the recipe is straightforward and suitable for home cooks.
❓ What Is Nigella’s Creme Brulee Recipe?
Nigella’s Crème Brûlée combines heavy cream, vanilla bean, egg yolks, and sugar. Bake in ramekins at 325°F (160°C) for 40-45 minutes. Chill for at least 2 hours. Caramelize the sugar topping before serving. Serves 6-8, rich and creamy.
🥚 Nigella Creme Brulee Ingredients
- 2 cups (480 ml) heavy cream
- 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
- 5 large egg yolks
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons brown sugar (for topping)
🍮 How To Make Nigella Creme Brulee
- Preheat your oven to 325°F (160°C). In a medium saucepan, combine the heavy cream and the vanilla bean (both seeds and pod). If using vanilla extract, add it later with the egg yolks.
- Heat over medium heat until the cream begins to simmer. Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.
- Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to temper the eggs and prevent them from curdling. If using vanilla extract, add it now.
- Strain the mixture through a fine mesh sieve into a large liquid measuring cup or bowl to remove any cooked egg bits and the vanilla pod.
- Place 4 to 6 ramekins (depending on size) in a large baking dish. Pour the custard mixture into the ramekins, filling them about three-quarters full.
- Pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins to create a water bath. This ensures gentle, even cooking.
- Carefully place the baking dish in the preheated oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours, or overnight.
- Just before serving, sprinkle an even layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Allow the caramelized sugar to harden for a minute or two, then serve immediately.
💭 Recipe Tips
- Temper the Eggs: When mixing the warm cream into the egg yolk mixture, do it gradually to avoid cooking the eggs. This prevents curdling and ensures a smooth custard.
- Fine Mesh Sieve: Strain the custard mixture through a fine mesh sieve to remove any bits of cooked egg or the vanilla pod. This step ensures a silky smooth texture.
- Water Bath: The water bath (bain-marie) helps cook the custards evenly and gently, preventing them from cracking or becoming rubbery. Ensure the water bath reaches halfway up the sides of the ramekins.
- Cool Completely: Let the custards cool to room temperature before refrigerating. This prevents condensation from forming on the tops.
- Broiler Method: If using a broiler, keep a close watch to prevent burning. The sugar can quickly go from caramelized to burnt under the high heat.
🥃 What To Serve With Creme Brulee?
Serve Crème Brûlée with fresh berries, such as raspberries or strawberries, for a fruity contrast pair it with a crisp biscotti or almond tuile for added texture a glass of dessert wine or espresso complements its rich, creamy flavor.
🎚 How To Store Leftovers Creme Brulee?
- Refrigeration: Allow leftovers Crème Brûlée to cool completely cover each ramekin tightly with plastic wrap or foil store it in the refrigerator for up to 3 days.
- Freezing:Let the Crème Brûlée cool completely wrap each ramekin tightly in plastic wrap, then in aluminum foil to prevent freezer burn freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
🥵 How To Reheat Leftovers Creme Brulee?
- On The Oven: Preheat the oven to 300°F (150°C) place leftovers Crème Brûlée cover it with foil and heat for 8-10 minutes until warm.
- In The Microwave: Heat in the microwave on medium power leftovers Crème Brûlée for up 5-7 minutes intervals until just warmed.
FAQs
How do you caramelize the sugar on Crème Brûlée?
To caramelize the sugar, sprinkle an even layer of granulated sugar on top of the chilled custard. Use a kitchen torch to melt and brown the sugar until it forms a hard, glass-like surface, you can use a broiler, watching carefully to prevent burning.
Can I make Crème Brûlée without a torch?
Yes, you can caramelize the sugar under a broiler place the ramekins under a preheated broiler and watch closely, rotating as needed to ensure even caramelization this method requires careful attention to avoid burning the sugar.
How do you prevent Crème Brûlée from curdling?
To prevent curdling, temper the egg yolks by gradually whisking in the warm cream, avoid overheating the custard during baking, and use a water bath to ensure even cooking. Baking at a low temperature also helps maintain a smooth texture.
What is the ideal baking temperature for Crème Brûlée?
The ideal baking temperature for Crème Brûlée is 325°F (160°C) this gentle heat allows the custard to set slowly and evenly without curdling.
How do you know when Crème Brûlée is done baking?
Crème Brûlée is done when the custard is set around the edges but still slightly jiggly in the center. The residual heat will continue to cook the custard as it cools. Overcooking can cause the custard to become grainy.
What can I do if my Crème Brûlée is too runny?
If your Crème Brûlée is too runny, it may not have been baked long enough ensure the custard is set with a slight jiggle in the center before removing it from the oven. Chilling the custard for at least 2 hours also helps it set properly.
How do I achieve a perfectly smooth Crème Brûlée?
Straining the custard mixture through a fine mesh sieve before baking removes any lumps or bits of cooked egg, ensuring a smooth texture. Using a water bath during baking also helps maintain a consistent, gentle heat.
Try More Nigella Lawson Recipes:
Nigella Creme Brulee Nutrition Facts
Amount Per Serving
- Calories: 312
- Protein: 5g
- Carbohydrates: 28g
- Fiber: 0g
- Sugars: 26g
- Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 220mg
- Sodium: 40mg
- Vitamin A: 15%
- Calcium: 8%
- Iron: 2%
Nigella Creme Brulee
Description
Nigella’s Crème Brûlée is made of heavy cream, vanilla bean, egg yolks, and sugar serves 6-8 takes about 40-45 minutes to bake, plus at least 2 hours to chill. A rich, creamy dessert with a crunchy caramel top.
Ingredients
Instructions
- Preheat your oven to 325°F (160°C). In a medium saucepan, combine the heavy cream and the vanilla bean (both seeds and pod). If using vanilla extract, add it later with the egg yolks.
- Heat over medium heat until the cream begins to simmer. Remove from heat and let it sit for 10 minutes to infuse the vanilla flavor.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until the mixture becomes pale and thick.
- Gradually whisk the warm cream into the egg yolk mixture, a little at a time, to temper the eggs and prevent them from curdling. If using vanilla extract, add it now.
- Strain the mixture through a fine mesh sieve into a large liquid measuring cup or bowl to remove any cooked egg bits and the vanilla pod.
- Place 4 to 6 ramekins (depending on size) in a large baking dish. Pour the custard mixture into the ramekins, filling them about three-quarters full.
- Pour hot water into the baking dish around the ramekins, filling it halfway up the sides of the ramekins to create a water bath. This ensures gentle, even cooking.
- Carefully place the baking dish in the preheated oven. Bake for 40-45 minutes, or until the custards are set but still slightly jiggly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Once cooled, refrigerate for at least 2 hours, or overnight.
- Just before serving, sprinkle an even layer of brown sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it melts and turns golden brown. If you don’t have a torch, you can place the ramekins under a broiler for a few minutes, watching closely to prevent burning.
- Allow the caramelized sugar to harden for a minute or two, then serve immediately.
Notes
- Temper the Eggs: When mixing the warm cream into the egg yolk mixture, do it gradually to avoid cooking the eggs. This prevents curdling and ensures a smooth custard.
- Fine Mesh Sieve: Strain the custard mixture through a fine mesh sieve to remove any bits of cooked egg or the vanilla pod. This step ensures a silky smooth texture.
- Water Bath: The water bath (bain-marie) helps cook the custards evenly and gently, preventing them from cracking or becoming rubbery. Ensure the water bath reaches halfway up the sides of the ramekins.
- Broiler Method: If using a broiler, keep a close watch to prevent burning. The sugar can quickly go from caramelized to burnt under the high heat.