Gordon Ramsay’s Creme Brulee is a tasty dessert that only requires 5 ingredients! enjoy the pleasure of a smooth vanilla custard under a flawlessly caramelized sugar covering in just 40 minutes.
💗 Why You’ll Love This Creme Brulee Recipe:
- Creamy Indulgence: Luxuriously smooth custard with heavy cream and egg yolks.
- Perfect Sweetness: Balanced sugar ratio for just-right sweetness.
- Vanilla Fragrance: Infused with vanilla extract or paste for a delightful flavor.
- Easy Execution: Foolproof steps for a smooth custard without scrambling.
- Crackling Finish: The caramelized sugar top adds a satisfying crunch to the velvety texture.
❓ What Is Gordon Ramsay’s Creme Brulee Recipe?
Gordon Ramsay’s Crème Brûlée is a luxurious dessert with a basic custard base of heavy whipping cream, egg yolks, sugar, and vanilla. It’s baked, chilled, then finished with caramelized sugar for a crunchy and sugary bite.
🥚 Gordon Ramsay Creme Brulee Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar, plus extra for caramelizing
- 1 pinch fine sea salt
- 1 teaspoon vanilla extract, or vanilla bean paste
🍮 How To Make Gordon Ramsay Creme Brulee
- Turn the oven temperature up to 300 degrees Fahrenheit.
- Add heavy cream and vanilla to a medium saucepan and boil over medium heat, stirring often, until it begins to steam and is almost at a simmer.
- Combine 5 egg yolks, 1/2 cup sugar, and a pinch of salt in a medium bowl and whisk until smooth.
- While continuously whisking, add the hot cream. Take your time to prevent your eggs from being scrambled.
- Put the mixture of the bowl into a fine-mesh sieve and then into a big measuring cup with a pouring spout.
- Toss out anything that is left in the strainer. Fill six 4-ounce ramekins and arrange them in a 9-by-13-inch baking dish.
- Boil some water and use it to fill the baking dish up to where the cups will sit.
- Bake for 30-35 minutes at 300 degrees Fahrenheit, or until the centers are almost set but still have a little jiggle.
- Refrigerate the crème brulee for at least 2 hours, and up to 3 days, after removing the ramekins from the water bath and cooling on a wire rack.
- Before serving, sprinkle 1 1/2 to 2 teaspoon of sugar over each custard and swirl to distribute.
- Move the torch around in a circular pattern to caramelize the top and achieve a deep amber color.
💭 Recipe Tips
- Slowly Combine: Gradually mix hot cream into eggs to prevent scrambling.
- Strain for Smoothness: Use a sieve for a lump-free custard.
- Precise Water Bath: Ensure even baking by filling with hot water to custard level.
- Thorough Chill: Refrigerate for 2+ hours post-bake for optimal texture and flavor.
- Circular Torch Motion: Caramelize sugar evenly with a circular torch movement for a perfect finish.
🥮 What Goes Well With Creme Brulee?
Creme brûlée combines well with a variety of sweets such as sour cream brownies, cake flour pancakes, candied pecans, Greek yogurt, tapioca pudding, apple muffins, lemon cheesecake, and fresh salad.
🎚 How To Store Leftover Creme Brulee?
- In The Fridge: Leftover creme brulee can be refrigerated for up to 3 days if the individual servings are wrapped in plastic or kept in a tightly sealed container.
- In The Freezer: Freeze leftover creme brulee for up to a month in freezer containers. Let thaw in the fridge before serving.
🥵 How To Reheat Creme Brulee?
- Oven: Turn on the oven to a low setting of 350 degrees F then arrange creme brulee ramekins in an oven tray and heat for 20 minutes, or until warm.
- Microwave: Set creme brulee in a microwave-safe container and heat in 20-30 second increments.
- Air Fryer: Bring the air fryer temperature to about 350 degrees F then assemble creme brulee ramekins into the air fryer basket and heat for 5 minutes.
FAQs
What’s the difference between crème brûlée and caramel brulee?
Crème brûlée features a custard base with a caramelized sugar top, while caramel brulee has caramelized sugar syrup poured over custard.
Which sugar is better for creme brulee?
Both turbinado and Demerara sugar work well for creme brulee, providing a deliciously crunchy caramelized top.
What can I use if I don’t have a creme brulee torch?
If lacking a creme brulee torch, place creme brulee under a preheated broiler for a caramelized top, but watch closely to prevent burning.
Why did my creme brulee turn into scrambled eggs?
If the cream is too hot or added quickly to the egg-sugar mix, it can cause the eggs to scramble, resulting in a lumpy texture instead of a smooth custard.
Gordon Ramsay Creme Brulee Nutrition Facts
Amount Per Serving:
- Calories 286
- Total Fat 6.9g
- Saturated Fat 3.4g
- Cholesterol 107mg
- Sodium 195mg
- Potassium 393mg
- Total Carbohydrate 46g
- Dietary Fiber 0g
- Sugar 46g
- Protein 11g
Gordon Ramsay Creme Brulee Recipe
Description
Gordon Ramsay’s Creme Brulee is a tasty dessert that only requires 5 ingredients! enjoy the pleasure of a smooth vanilla custard under a flawlessly caramelized sugar covering in just 40 minutes.
Ingredients
Instructions
- Turn the oven temperature up to 300 degrees Fahrenheit.
- Add heavy cream and vanilla to a medium saucepan and boil over medium heat, stirring often, until it begins to steam and is almost at a simmer.
- Combine 5 egg yolks, 1/2 cup sugar, and a pinch of salt in a medium bowl and whisk until smooth.
- While continuously whisking, add the hot cream. Take your time to prevent your eggs from being scrambled.
- Put the mixture of the bowl into a fine-mesh sieve and then into a big measuring cup with a pouring spout.
- Toss out anything that is left in the strainer. Fill six 4-ounce ramekins and arrange them in a 9-by-13-inch baking dish.
- Boil some water and use it to fill the baking dish up to where the cups will sit.
- Bake for 30-35 minutes at 300 degrees Fahrenheit, or until the centers are almost set but still have a little jiggle.
- Refrigerate the crème brulee for at least 2 hours, and up to 3 days, after removing the ramekins from the water bath and cooling on a wire rack.
- Before serving, sprinkle 1 1/2 to 2 teaspoon of sugar over each custard and swirl to distribute.
- Move the torch around in a circular pattern to caramelize the top and achieve a deep amber color.
Notes
- Slowly Combine: Gradually mix hot cream into eggs to prevent scrambling.
Strain for Smoothness: Use a sieve for a lump-free custard.
Precise Water Bath: Ensure even baking by filling with hot water to custard level.
Thorough Chill: Refrigerate for 2+ hours post-bake for optimal texture and flavor.
Circular Torch Motion: Caramelize sugar evenly with a circular torch movement for a perfect finish.
Gordon Ramsay Creme Brulee Recipe