Traditional and not-so-traditional crème brûlée recipes

Scorching flame and a crisp, caramelized top layer are the signature characteristics of the beloved dessert crème brûlée. And because you can’t have crème brûlée without fire, Bernzomatic, the leader in fueled flame, partnered with award-winning New York City-based Pastry Chef Thiago Silva to create custom recipes for any foodie to enjoy.

While the exact origins of crème brûlée are still up for interpretation and reach back to the 1600s¹, there’s no doubt this classic dessert has staying power in an ever-changing dessert landscape. The texture contrast between creamy custard and a torched sugar top coat solidify the delicacy’s ongoing popularity. However, despite its appeal, not many at-home cooks take it on due to the perceived difficulty in creating it². Each of Chef Silva’s original recipes are made using a Bernzomatic torch and are easily achievable for dessert lovers – some “no bake” and all made with easy-to-source ingredients.

“Crème brûlée is one of my all-time favorites, and the power of a Bernzomatic torch is a chef’s best-kept secret to truly bring this dessert to life,” said Chef Silva. “I went for the classic recipe, and then added a few twists making them simple for anyone to try. I hope at-home cooks feel inspired and empowered to find their own fire and embrace their creativity in the kitchen.”

Captivate friends and family using a Bernzomatic TS4000 High Heat Torch to add the crisp finish. Learn how to master a traditional Vanilla Crème Brûlée, tackle a kid-friendly Cookies N’ Cream option or expand your taste buds with a French Toast Crème Brûlée.

Traditional Vanilla Crème Brûlée
Ingredients:
Custard:

• 1 1/2 cups milk
• 1 cup heavy cream
• 1 vanilla bean, scraped
• 1/2 cup sugar
• 1/4 tsp. salt
• 8 egg yolks

Brûlée:

• Sprinkling of raw sugar for each ramakin

Supplies:

• Bernzomatic TS4000 High Heat Torch
• 4 standard size ramekins
• Deep baking pan

Custard:
Combine milk, heavy cream and vanilla bean and place them in stainless steel pot with low heat. Whisk the sugar, salt and egg yolks in a bowl. Once milk mix is warm, temper in the yolk mix and cook while stirring with rubber spatula until mixture reaches a temperature of 145°F. Place ramekins in a deep baking pan and pour mixture into each ramekin. Hit with a Bernzomatic TS4000 High Heat Torch to remove any air bubbles. Place the baking pan with filled ramekins in the oven and then add a layer of hot water to the bottom of the pan to create a water bath. Bake for 15-20 minutes at 300°F. Remove from oven and chill for four hours.

Finishing Touch:
Remove baking pan with chilled ramekins from refrigerator and sprinkle a layer of raw sugar on top of each filled ramekin. Caramelize the sugar top coat of each crème brûlée with the Bernzomatic TS4000 High Heat Torch for 20-25 seconds. Brûlée means burnt, don’t be afraid to bring the heat!

Cookies N’ Cream Crème Brûlée
Ingredients:
Custard Mixture:

• 1 can evaporated milk
• 1 can sweet condensed milk
• 1/2 qt. heavy cream

Base:

• 2 cups custard mixture
• 4 egg yolks
• 1/2 tsp. salt
• 1 tbsp. sugar
• 3/4 tsp. kappa carrageenan

Brûlée:

• Sprinkling of raw sugar for each ring mold

Crust:

• Smashed chocolate wafer cookies

Supplies:

• Bernzomatic TS4000 High Heat Torch
• 4-6 standard size ring molds

Crust:
Cover the bottom of each ring mold with a layer of crushed chocolate wafer cookies. Create as thin or thick of a layer as desired!

Custard:
Place all custard base ingredients in a container and thoroughly whisk until well combined. Keep refrigerated, and use as directed.

Base:
Combine 2 cups of the custard mixture with the egg yolks in a stainless-steel pot and whisk to combine. Mix salt, kappa carrageenan and sugar in another small bowl with a whisk and set aside. Place custard, egg yolk and vanilla mixture over medium to low heat. Use a thermometer to see when the temperature hits 100°F before stirring in salt, kappa carrageenan and sugar mix with a whisk. Transition to using a spatula to stir combined mixture until the temperature reaches 170°F. Pour combined mixture over crushed chocolate wafers in each ring mold and refrigerate for an hour and a half.

Finishing Touch:
Remove from the refrigerator and sprinkle a layer of raw sugar on top of each chilled crème brûlée. Caramelize the sugar top coat of each crème brûlée with a Bernzomatic TS4000 High Heat Torch for 20-25 seconds.

French Toast Crème Brûlée
Ingredients:

French Toast:

• 4 slices of Brioche bread
• 2 eggs
• 1/4 cup milk
• 1 vanilla bean
• 1/4-1 tsp. sugar (to taste)
• 1/4-1 tsp. cinnamon (to taste)
• 1/4-1 tsp. cloves (to taste)
• 1/4-1 tsp. brown sugar (to taste)
• 1/8 tsp. nutmeg

Pastry Cream:

• 1 qt. milk
• 1 3/4 cups sugar
• 2 vanilla beans, scraped
• 10 egg yolks
• 3/4 cup cake flour
• 1/2 tsp. salt
• 6 tbsp. unsalted butter

Brûlée:

• Sprinkling of raw sugar for topmost piece of French Toast

Supplies:

• Bernzomatic TS4000 High Heat Torch
• 4-6 serving plates

French Toast:
Beat egg, vanilla bean, cinnamon, cloves and brown sugar in a shallow dish. Stir in milk. Dip bread in egg mixture, coating each side equally. Cook each side in stove top pan until browned.

Pastry Cream:
Place milk, vanilla beans and half the sugar called for in a stainless-steel pot. Place egg yolks and remaining half of sugar in a separate bowl and whisk right away, adding flour and salt and whisking until smooth and set aside. Cook milk mixture until it simmers, then temper egg yolk mixture into simmering milk mixture. Increase heat while whisking vigorously until combined mixture boils. Remove mixture from heat and whisk in butter. Spread the completed mixture thinly in a container and refrigerate for two hours. The thinner you spread, the faster it chills!

Finishing Touch:
Plate and stuff French Toast with pastry cream. Sprinkle a layer of raw sugar on the top most piece of French Toast and caramelize with a Bernzomatic TS4000 High Heat Torch for 20 seconds.

 

¹ Saveur, 2012
² Detroit Free Press, 2016