You can use white sugar, but you can also use slightly unrefined cane sugar. These tend to make a sticky brown layer on top, instead of a nice crackly one. This sugar is made up of the molecule sucrose and caramelizes well.ĭon’t use sugars with added molasses, or sugar syrups. That is, sugar that is made from sugarcane or beet. Which type of sugar?įor sugar to caramelize properly into a hard disk you should use ‘regular’ sugar. Instead, it may even taste a little bitter. Caramelized sugar isn’t as sweet anymore. During caramelization, the sucrose molecules in sugar react into new brown and flavor molecules. Sugar can some very unique properties and one of them is that it can caramelize when you heat it to very high temperatures. You can end up with local pieces of cooked egg white.ĭon’t throw away the egg whites though! Use them to make a meringue, or maybe some royal icing? Or, use them in just about any pancake recipe. Egg white doesn’t contain fat, so doesn’t add that creaminess.Īlso, adding egg white does increase the chance for the creme brulee to become ‘eggy’, especially if you don’t fully whisk in the egg whites. But, a creme brulee with egg whites will be less creamy. However, you could add some, they wouldn’t immediately fail. You can make creme brulee without any egg whites. You can use them to make a range of custards and creamy desserts. It’s the proteins that make it turn solid.Įgg yolks are true power tools. If you’ve even cooked or baked an egg, you’ve seen the proteins at work. Unraveled egg yolk proteins are great at holding onto moisture and thickening liquids. Proteins in egg yolks are sensitive to heat. About 15% of egg yolks is made of these proteins. The other, most crucial components of egg yolks, are the proteins. It’s not crucial for a creme brulee to work, but it sure helps. But, egg yolks contain two other crucial ingredients.įirst of all, egg yolks contain lecithin. These add creaminess to the creme brulee, just like the fat in the cream. The yolks of an egg contain a considerable amount of fats, about 35%. We’re just using the yolks from the egg here, no egg whites. These lemon custard tarts also use egg yolks to firm up. The fat makes the creme brulee creamy and rich in texture. Milk fat is solid at room temperature, but it melts at temperatures just below body temperature. Cream – for creaminessĬream, or heavy cream, or whipping cream, contains over 30% fat, milk fat to be precise. Most just add flavor.Įach of these three ingredients plays a crucial role in making creme brulee. You can add a few other ingredients, but they aren’t crucial. Sugar: for sweetness and the crunchy brown layer on top.To make one, you only need 3 ingredients: So no, the cream isn’t actually burned, but, the thin top layer (almost) is! Creme brulee Creme brulee requires just 3 ingredientsĪ creme brulee is a great example of a dessert that gets the most out of just a few ingredients. This is covered in a thin, crackly layer of caramelized sugar. The bottom of a creme brulee is made up of a rich and creamy mass of cream which has been set by egg yolks. Creme brulee requires just 3 ingredientsĬreme brulee, or crème brûlée as it’s originally called in France, is what its name says it is: burnt cream.Melt the sugar with a crème brûlée torch, until golden brown. Once ready to serve, top each ramekin with about 1 teaspoon of sugar.Cool at room temperature for an hour and then place in the refrigerator for at least 4 hours or (preferably) overnight. Place baking dish in oven and bake for 50-55 minutes, or until just set.Fill the baking dish with water, about halfway up the crème brûlée dishes. Divide crème brûlée mixture between the two ramekins. Place two (6-8 ounce) ramekins in a baking dish.Add this tempered egg yolk mixture to the saucepan of cream, whisking continuously as you add it, and whisk until combined.This will keep the eggs from scrambling from the warm cream. Add another 2 tablespoons, whisking to combine. Add 2 tablespoons of the cream mixture to the egg yolk mixture, whisking to combine.In a separate small bowl, whisk together egg yolks, remaining 1 tablespoon of sugar, vanilla bean paste and salt.Bring the cream mixture to a light simmer (it will begin to steam) and then remove it from heat.In a small saucepan, add heavy cream and 3 tablespoons of sugar over medium-low heat.
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