Crème Brûlée

Crème Brûlée is a graceful and sophisticated dessert that’s bound to make an impression. Eggs, cream, sugar and vanilla are all it takes to put it together, but through a spark of creativity—and a literal open flame—it becomes a one-of-a-kind symphony of tastes and textures. Originally developed in the 17th century at the Palace of Versaille, Crème Brûlée was explicitly designed from the beginning to be a symbol of wealth and indulgence. Mission accomplished. Rich, velvety custard acts as the base and would be a spectacular dessert all on its own. But the main event is the caramelized shell of sugar that transforms it into an experience. Breaking that sweet barrier is like unwrapping a present, and the resulting brittle shards create a uniquely indulgent crunch that melds with the custard in an unforgettable symphony of tastes. It's no surprise that fine restaurants regularly serve bruléed custard after multi-course dinners or as a grand finale for brunch. It has that perfect combination of elegant complexity and familiar accessibility that makes it a hit with a wide range of diners. But you don’t have to be a Michelin star caliber chef to pull it off. The Betty Crocker Kitchen has simplified those traditional techniques to allow you to transform humble ingredients into a stunning spectacle fit for royalty. Julia Child believed that every woman should own a blowtorch. If you’re lucky enough to have one, this easy Crème Brûlée recipe is the perfect time to break it out. And if not, there’s no reason this recipe should be out of reach. The broiler can be a perfect stand-in, to give your guests a perfectly caramelized sugar crust. There’s really no substitute for the satisfying snap of that first crack through the shell. Whether you’re trying it in the broiler for the first time or firing up your blowtorch like a pro, our fool proof Crème Brûlée recipe will help you get the right results, time after time.

Unbalanced

% Daily Values based on a 2,000 calorie diet