Commonwealth Club Creme Brulee
Indulge in the luxurious simplicity of Commonwealth Club Crème Brûlée—a timeless dessert that combines silky smooth custard with a perfectly crisp, caramelized sugar topping. This classic recipe features rich heavy cream infused with aromatic vanilla (using either a real vanilla bean or pure extract) and a pinch of salt to enhance the creamy sweetness. The custard is baked to perfection in a water bath for an irresistibly velvety texture, then finished with a layer of golden, crackling caramel created with a kitchen torch or broiler. Ideal for dinner parties or an elegant night in, this crème brûlée is surprisingly easy to prepare and can be made ahead of time, giving you a stress-free way to impress your guests. Pair it with a cup of coffee or dessert wine for a truly decadent experience.
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Ingredients
- 2 cups Heavy cream
- 1 bean OR teaspoon Vanilla bean OR vanilla extract
- 6 Egg yolks
- 0.33 cup Granulated sugar (for custard)
- 0.25 cup Granulated sugar (for topping)
- 1 pinch Pinch of salt
Directions
Step 1
Preheat your oven to 325°F (163°C). Prepare a baking dish large enough to hold your ramekins and bring a pot of water to a gentle boil for later use.
Step 2
In a medium saucepan over medium heat, combine the heavy cream and the vanilla bean (split and scraped) or vanilla extract. Heat until the mixture is warm and steam begins to rise, but do not allow it to boil. Remove from heat and allow it to steep (if using the vanilla bean) for 10 minutes.
Step 3
In a mixing bowl, whisk together the egg yolks, 0.33 cup granulated sugar, and a pinch of salt until pale and slightly thickened.
Step 4
Slowly pour the warm cream mixture into the yolk mixture while whisking constantly to prevent the eggs from curdling. If using a vanilla bean, remove the pod before mixing.
Step 5
Strain the custard mixture through a fine-mesh sieve into a clean bowl or pitcher to remove any lumps or impurities.
Step 6
Divide the custard mixture evenly among 4 ramekins. Place the ramekins in the prepared baking dish, then carefully pour the hot water into the dish so that it comes halfway up the sides of the ramekins.
Step 7
Bake the custards in the preheated oven for 30–40 minutes, or until the edges are set and the center is slightly jiggly when shaken. Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours or overnight for best results.
Step 8
Once ready to serve, sprinkle an even layer of the remaining 0.25 cup granulated sugar over the top of each custard. Use a kitchen torch to caramelize the sugar by moving the flame evenly across the surface until it turns golden brown and crisp. Alternatively, you can place the ramekins on the top rack of your oven under the broiler for 1–2 minutes, but watch closely to prevent burning.
Step 9
Allow the caramelized sugar to cool for 1–2 minutes until it hardens. Serve immediately and enjoy the contrast of the creamy custard and the crunchy sugar topping!
Nutrition Facts
| Serving size | (702.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2397.4 |
| Total Fat 187.1g | 0% |
| Saturated Fat 105.6g | 0% |
| Cholesterol 1587mg | 0% |
| Sodium 347.0mg | 0% |
| Total Carbohydrate 120.2g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 116.6g | |
| Protein 16.2g | 0% |
| Vitamin D 109.8IU | 0% |
| Calcium 138.1mg | 0% |
| Iron 2.8mg | 0% |
| Potassium 114.3mg | 0% |
Source of Calories