Brown Butter Crème Brûlée
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
You know how brown butter just elevates everything it touches? This is my go to dessert when I want something that feels fancy but honestly comes together in less than an hour. The nutty depth of brown butter transforms classic crème brûlée into something really special, and pairing it with fresh raspberries and a hint of jam adds brightness without any fuss. Eggs are packed with choline, which is great for brain health, so you can feel a little virtuous while indulging. Best part is how simple this actually is, just whisk, strain, bake, and torch. No complicated techniques required, just pure elegant comfort.
Ella x
Ingredients
- 400 mlheavy cream(cold)
- 4 eggwhole eggs
- 200 ggranulated sugar(diced)
- 100 gunsalted butter(browned)
- 1 gsalt(to taste)
- 1 mlvanilla extract(optional)
- 100 graspberry jam(for serving)
- 200 gfresh raspberries(for garnish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a thermometer to ensure accuracy.
- 2
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture simmers.
Tip: Be careful not to boil the mixture.
- 3
In a separate saucepan, melt the unsalted butter over medium heat. Continue cooking the butter, stirring frequently, until it turns golden brown and develops a nutty aroma.
Tip: This process is called brown butter.
- 4
Remove the brown butter from the heat and whisk it into the cream mixture. Whisk in the vanilla extract, if using.
Tip: Let the mixture cool slightly before proceeding.
- 5
In a large bowl, whisk together the whole eggs. Gradually pour the warm cream mixture into the eggs, whisking constantly.
Tip: Use a gentle pouring motion to avoid scrambling the eggs.
- 6
Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides.
Tip: This water bath will help the crème brûlée cook evenly and prevent it from curdling.
- 7
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
Tip: Avoid overbaking, as this can cause the crème brûlée to become too firm.
- 8
Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
Tip: The crème brûlée will set as it chills.
- 9
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.
Tip: Be careful not to burn the sugar.
- 10
Serve the crème brûlée chilled, topped with a spoonful of raspberry jam and a sprinkle of fresh raspberries.
Tip: Garnish with additional raspberries, if desired.
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