Burnt Creme Copycat
Indulge in the luxurious, velvety smoothness of this Burnt Crème Copycat recipe, a flawless re-creation of the beloved crème brûlée. Featuring rich heavy cream, fragrant vanilla, and golden caramelized sugar, this dessert is the ultimate crowd-pleaser for dinner parties or a romantic evening at home. Master the classic bain-marie technique and watch as the silky custard transforms under a crackly, amber-hued sugar crust, achieved with a simple culinary torch. With only 15 minutes of prep and a short bake time, this elegant treat delivers gourmet flavors without the fuss. Perfect for impressing guests or savored as a decadent personal indulgence, this burnt crème recipe is a timeless dessert staple.
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Ingredients
- 2 cups Heavy cream
- 1 whole (or 1 teaspoon for extract) Vanilla bean or vanilla extract
- 5 large Egg yolks
- 0.3333 cup Granulated sugar
- 0.25 cup Granulated sugar (for topping)
Directions
Step 1
Preheat your oven to 325°F (160°C). Prepare a deep baking dish or roasting pan that can hold 4 ramekins. Boil water for the bain-marie setup.
Step 2
In a saucepan, heat the heavy cream over medium heat until hot but not boiling. If using a vanilla bean, slice it in half lengthwise, scrape out the seeds, and add both the seeds and pod to the cream. If using vanilla extract, do not add it yet. Let the cream infuse for 5 minutes, then remove the vanilla pod.
Step 3
In a mixing bowl, whisk together the egg yolks and 1/3 cup granulated sugar until the mixture is smooth and pale. If using vanilla extract, whisk it in now.
Step 4
Slowly pour the warm cream into the egg yolk mixture, whisking constantly, to prevent the eggs from scrambling. Strain the mixture through a fine-mesh sieve to remove any lumps or bits of cooked egg.
Step 5
Divide the custard mixture evenly among 4 ramekins. Place the ramekins in the baking dish or roasting pan. Carefully pour the hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath.
Step 6
Bake the custards in the preheated oven for 35-40 minutes, or until they are set but still slightly jiggly in the center. Remove the ramekins from the water bath and allow them to cool to room temperature, then refrigerate for at least 2 hours or overnight.
Step 7
When ready to serve, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over the top of each custard. Using a culinary torch, carefully caramelize the sugar until it forms a crisp, amber-colored crust. Allow the sugar to harden for a few minutes before serving.
Step 8
Serve the burnt crème immediately and enjoy its creamy, caramelized perfection!
Nutrition Facts
| Serving size | 685.9 grams (685.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2341 |
| Total Fat 182.60g | 234% |
| Saturated Fat 104.00g | 520% |
| Cholesterol 1403mg | 468% |
| Sodium 199mg | 9% |
| Total Carbohydrate 120.20g | 44% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 117.20g | |
| Protein 13.50g | 27% |
| Vitamin D 92IU | 458% |
| Calcium 115mg | 9% |
| Iron 2mg | 13% |
| Potassium 94mg | 2% |
Source of Calories