Decadent Crème Brûlée For Your Valentine,

Though many people believe crème brûlée originated in 17th-century France, numerous countries claim this decadent dessert’s invention. And it’s no wonder! Given its deliciously sweet custard base (topped with a caramelized sugar crust that is addictive), who wouldn’t want to be responsible for its creation?

This rich treat is exquisitely presented in a delicate ramekin with fresh fruit or other garnishes atop the burnt sugar disc. It is romantic in presentation and flavor. My crème brûlée recipe is my husband’s favorite dessert, so I served it on Valentine’s Day! He loves my addition of coffee flavoring, but don’t worry—if you’re not a coffee person, you can easily remove it from the ingredient list. You can also indulge in this dessert alone—I won’t judge!

Can You Make Creme Brulee in Advance?

Crème brûlée also serves as an impressive meal’s delicious end. So, if you are hosting and want to impress your guests, this recipe is the answer. It is a perfect close to a night of yummy food! But, of course, if you’re preparing many other foods, the one-hour time commitment can sound a lot more daunting.

Lucky for you, you can make the crème brûlée custard base up to three days in advance, only torching the surface the night you need it! Just cover each ramekin tightly and store it in the refrigerator. Torch ten minutes before serving for the ideal cool-down and crunch!

How Long Can You Store Crème Brûlée?

Crème brûlée is delicious, so who wouldn’t want to enjoy this dessert for multiple consecutive days? You can do so by storing any number of custard bases in tightly covered ramekins for up to three days, only torching them when you are ready to eat them. However, do not consume after the allotted time frame, as the dairy ingredients can make the mixture go bad after a few days.

Unfortunately, crème brûlée does not keep once it is torched and served. Even if you place these finished desserts in the refrigerator to stay good for later, the crunchy sugar crust softens over time. Once torched, crème brûlée is best enjoyed immediately!

Tips & Tricks for Crème Brûlée

My decadent crème brûlée serves four and only takes one hour, which makes for an easy night of baking. You can share it or indulge yourself! It is best to enjoy these treats as soon as they are ready.

Crème brûlée is a delicate balance of ingredients and baking methods, so follow these tips and tricks to achieve the perfect crème brûlée:

1. Use standard granulated sugar.
2. Allow the cream mixture to cool down for 15 minutes, whisking every 5 minutes to cool the cream evenly.
3. I recommend pouring the cream into a measuring cup with a spout. This ensures easy pouring into the egg yolks. Pour slowly while whisking to avoid scrambling the eggs.
4. Place the ramekins on the baking tray BEFORE pouring the custard mixture into them. If any bubbles arise on the surface, use the back of a tablespoon to gently flatten them.
5. Create a water bath by placing the baking tray with the ramekins in a larger pan or roasting dish. Add hot water to the larger dish to create a water bath. This helps ensure a smooth and creamy texture in the custard.
6. Once your boiling water is ready, place the baking tray on the open oven door before pouring the hot water into the tray. Then carefully place the tray in the oven for easy transport.
7. Bake your crème brûlées in the center of the oven. This allows the sugar to caramelize right as you’re ready to serve them. Otherwise, the sugar may soften without the satisfying cracking sound that indicates a perfectly caramelized sugar crust.
8. After caramelizing the sugar crust, allow the crème brûlées to rest for a minute or two before serving. This brief resting time helps the sugar to harden, creating a satisfying crack when breaking through the caramelized layer.

Follow these tips and tricks, and you’ll create an exquisite batch of crème brûlée with a creamy custard and a perfectly caramelized sugar crust. Enjoy this delightful dessert! Don’t forget to leave a comment and share your experience if you give this recipe a try or make any adjustments. We’d love to hear from you!