Celebrate The Season With a Trio of Creme Brulee Recipes (2024)

Vanilla Bean Creme Brûlée

Add a luscious vanilla bean to give a hint of tropical breezes and fan dreams of vacations in warmer climes. Create more depth with a dash of coconut extract and decorate the crème brûlée with the first strawberries of Spring or a cluster of glossy cherries.
Makes 6 servings

Preparation:
Preheat oven to 325 degrees F.
Add cream, vanilla bean and scrapings into medium saucepan over medium-high heat. Stir well and bring to a boil. Remove from heat, cover, and set aside for 15 minutes to let flavors meld. Remove vanilla bean.
In a small bowl, beat first measure of sugar and the egg yolks until mixed and light yellow. Add the cream mixture a bit at a time, stirring constantly. Divide mixture evenly among 6 ramekins. Place the ramekins into a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still wobbly in the center, approximately 40 to 45 minutes. Remove ramekins from the pan and chill at least 2 hours.
45 minutes before serving, remove brûlées from fridge and divide remaining measure of sugar between the ramekins. Spread evenly on top and using a culinary torch, melt the sugar until it browns and forms a crisp top. If you don't have a culinary torch, place under broiler and watch closely to prevent burning.
Let brûlée sit 5-10 minutes before serving.

Espresso Brandy Creme Brûlée

Savor the flavor of cozy winter evenings warmed by creamy cups of coffee by creating one laced with brandy or a dash of rum. Sprinkle with dark chocolate covered espresso beans for additional kick and delightful crunch.
Makes 6 servings

Preparation:
Preheat oven to 325 degrees F.
Place instant espresso in mortar and pestle and grind to fine powder.
Add espresso powder to cream and pour into medium saucepan over medium-high heat. Stir well and bring to a boil. Remove from heat, cover, and set aside for 15 minutes to let flavors meld.
In a small bowl, beat first measure of sugar and the egg yolks until mixed and light yellow. Stir in brandy. Add the cream mixture a bit at a time, stirring constantly. Divide mixture evenly among 6 ramekins. Place the ramekins into a large roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still wobbly in the center, approximately 40 to 45 minutes. Remove ramekins from the pan and chill at least 2 hours.
45 minutes before serving, remove brûlées from fridge and divide remaining measure of sugar between the ramekins. Spread evenly on top and using a culinary torch, melt the sugar until it browns and forms a crisp top. If you don't have a culinary torch, place under broiler and watch closely to prevent burning.
Let brûlée sit 5-10 minutes before serving.

Ginger Nectarine Creme Brûlée Tart

Make the most of ripe fruits by baking a decadent crème brûlée fruit tart. Pour your custard mixture into a par-baked tart crust, edge with the fruit of your choice such as fresh nectarines or apricots, bake, and chill. When ready to serve, simply sprinkle your sugar of choice over the exposed center of the tart, torch as usual and serve in generous wedges.
Makes 6 servings

Preparation:
Preheat oven to 325 degrees F.
Add cream and fresh ginger into medium saucepan over medium-high heat. Stir well and bring to a boil. Remove from heat, cover, and set aside for 15 minutes to let flavors meld. Remove ginger.
In a small bowl, beat first measure of sugar and the egg yolks until mixed and light yellow. Add the cream mixture a bit at a time, stirring constantly. Pour cream mixture into tart shell. Place nectarines cut side up around edge of cream mixture. Place in oven and bake just until the custard is set, but still wobbly in the center, approximately 40 minutes. Remove ramekins from the pan and chill at least 2 hours.
45 minutes before serving, remove brûlée tart from fridge. Spread sugar evenly over exposed crème brûlée (center of tart) and using a culinary torch, melt the sugar until it browns and forms a crisp top. If you don't have a culinary torch, place under broiler and watch closely to prevent burning.
Let brûlée sit 5-10 minutes before serving.

Krista Bjorn

Canadian born Krista Bjorn has been traveling and exploring for over 20 years and loves every crazy, embarrassing, and wonderful moment. She's lived in Russia and Portugal and now makes her home in beautiful Queensland, Australia, saving her pennies for her next trip. Her food, photography and travel blog is Rambling Tart.