The Best Eggnog Creme Brulee Recipe (2024)

FAQs

What is the secret of creme brulee? ›

Chill custard overnight.

To get the smoothest, most gorgeous crème brûlée, cover the bowl and chill overnight. If you don't have the time, you can continue with the baking, but you'll get the silkiest custards by chilling the mix for at least a few hours.

Traditionally, creme brulee is caramelised under a fiercely hot salamander (broiler) although that isn't possible with home cooking equipment. The best 'crack' is if you add the sugar in layers and torch each one. If the sugar layer is too thick the torch will only melt the surface.

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.

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.

French, literally, scorched cream.

Underbaking: Creme brulee is perfectly baked when it is set and firm around the edges but still has a wobble or jiggle in the middle when shaken [1]. If your creme brulee is not setting, it may be because you didn't bake it for long enough. Make sure to follow the recommended baking time and temperature in your recipe.

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.

I will say the trickiest part of making a creme brûlée is deciding when to pull it from the oven. It is ready when the middle jiggles, but the edges are set, like in my video. If the whole thing is still super jiggly, it needs more time, check every 10 minutes after. If the none if it jiggles, it is overcooked.

Can you fix crème brûlée? ›

Slowly heat your custard, stirring constantly, over a double boiler, until the custard base is hot (but not cooked). Redistribute into cleaned ramekins. Fill pans with a HOT water bath to reach the height of the custard. Rebake in a 300-degree oven until the custard is set.

If you have a mixture resembling sweet scrambled eggs then the eggs in the creme brulee are curdling and this happens because they become over heated.

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.

Crème brûlée and crème caramel are two different types of custard desserts. Crème brûlée is made with a rich custard base that is topped with a layer of hard caramel. Crème caramel is made with a caramelized sugar syrup that is poured over a layer of custard.

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.