Caffe Mocha Creme Brulee Recipe | The Best Chocolate Creme Brulee (2024)

FAQs

What is the secret of crème brûlée? ›

Baking crème brûlée in a water bath, also known as a “bain-marie” in French cuisine, is a gentle and precise cooking method that helps ensure the custard cooks evenly resulting in a creamy, and velvety custard with a perfect texture. The water bath helps prevent overcooking and promotes even heating.

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.

The issue is the moisture in the sugar. You see it when the torch seems to bubble allot of the sugar but nothing happens. You would have to keep the torch on it to evaporate all the water first. Physics, water top heat is 212 yet you need your sugar to hit around 340 to caramelize.

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.

Sprinkle the Demerara sugar evenly on top of the creme brulee. Broil for 5 to 10 minutes, or until the sugar melts completely and most of it caramelizes, rotating the pan occasionally to even the browning. Cool on a wire rack for 1 minute to allow the sugar to harden, then serve immediately.

Crème brûlée is an easy dessert served in individual ramekins with a rich custard base made out of eggs, sugar, heavy cream and vanilla. The topping is made out of a thin layer of granulated sugar which is caramelized with a torch to create textually contrasting hard candy-like shell.

Preheat the oven to 325 degrees F. Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes.

Crème brûlée perfect texture: The texture should be like a very thick yogurt, rather than set so it is sliceable like cake or even like a soft set jelly.

Pour into a shallow, rectangular pyrex dish (13 1/2 x8 1/2 inch) and place it in a pan containing a few inches of hot water. Bake in a 325 degree oven for 1 hour or until set (insert a silver knife to test).

Can I use whole milk instead of heavy cream for creme brulee? ›

Some chefs made their custards with just whole milk or heavy cream, while some called for a mixture of both. Schorner, the former Le Cirque pastry chef, swore by using just heavy cream. Like Schorner, Julia Child and James Beard's crème brûlée recipes skip the milk and opt entirely for heavy cream instead.

Undercook the creme brulee and it will still be liquid. Overcook it, and it might curdle. It's why during this step you carefully cook the egg yolks. In a creme brulee you want the entire filling to be set, smooth and firm.

Overbeating crème brûlée compromises texture

What many may not be aware of, however, is that it also demands restraint — from overbeating. As MasterClass explains, beating the custard mixture requires only just enough vigor to "fully incorporate" its ingredients.

Crème brûlée is an easy dessert served in individual ramekins with a rich custard base made out of eggs, sugar, heavy cream and vanilla. The topping is made out of a thin layer of granulated sugar which is caramelized with a torch to create textually contrasting hard candy-like shell.

Undercooked: It's possible that you didn't bake it long enough. Crème brûlée should be set around the edges but still slightly wobbly in the center when you take it out. It will continue to set as it cools. Too much liquid: Make sure you're using the right proportion of cream to egg yolks.

The hardest part about making Creme Brulee is waiting for the custard to set in the fridge and being fearless with the mini blow torch. Yes, you have to make Creme Brulee ahead of time, but I love a dessert that bakes the day before.