Mary Berry’s Crème Brûlée is a timeless dessert, perfect for adding a touch of sophistication to your dinner table. This rich and creamy custard, topped with a layer of crisp caramelized sugar, is surprisingly simple to make. It’s a dessert that promises to impress your guests with its velvety texture and elegant presentation.
What is Mary Berry Crème Brûlée?
Crème Brûlée is a classic French dessert featuring a smooth vanilla custard base topped with a caramelized sugar crust. Mary Berry’s recipe emphasizes simplicity, focusing on a rich custard flavored with vanilla and the perfect balance of sweetness. This dish is ideal for both casual gatherings and formal occasions.
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Why You Should Try This Recipe
- Classic and Elegant: A dessert that never goes out of style.
- Simple Ingredients: Requires just a few pantry staples.
- Make-Ahead Friendly: Prepare the custard in advance and caramelize the sugar just before serving.
- Perfectly Balanced Flavors: Creamy vanilla custard with a crunchy caramelized topping.
- Impressive Presentation: A great way to wow your guests with minimal effort.
Ingredients Needed to Make Mary Berry Crème Brûlée
- Double Cream (600ml): Provides a rich, creamy base.
- Egg Yolks (6): Creates the custard’s smooth texture.
- Caster Sugar (100g): Sweetens the custard and forms the caramelized topping.
- Vanilla Pod (1): Adds a natural and aromatic vanilla flavor.
- Demerara Sugar (for topping, 2 tbsp): Ensures a perfectly crisp caramelized crust.
Equipment Needed
- Mixing bowl
- Saucepan
- Whisk
- Fine sieve
- Ramekins (4-6, depending on size)
- Baking tray
- Blowtorch or grill
Instructions to Make Mary Berry Crème Brûlée
Step 1: Preheat the oven
Preheat your oven to 150°C (300°F). Place the ramekins on a baking tray.
Step 2: Heat the cream and vanilla
Pour the double cream into a saucepan. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the cream. Heat gently until just below boiling, then remove from the heat and let it infuse for 5 minutes.
Step 3: Whisk the egg yolks and sugar
In a mixing bowl, whisk the egg yolks and caster sugar until pale and creamy.
Step 4: Combine the cream and egg mixture
Slowly pour the infused cream into the egg yolk mixture, whisking continuously. Strain the mixture through a fine sieve to remove the vanilla pod and any lumps.
Step 5: Bake the custard
Divide the mixture evenly between the ramekins. Pour hot water into the baking tray to create a water bath, ensuring it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set with a slight wobble in the center.
Step 6: Cool and chill
Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 4 hours or overnight.
Step 7: Caramelize the topping
Sprinkle an even layer of demerara sugar on top of each custard. Use a blowtorch to caramelize the sugar until golden and crisp, or place the ramekins under a hot grill for a few minutes.
Step 8: Serve immediately
Allow the sugar to cool and harden for a few minutes before serving.
What Goes Well With Mary Berry Crème Brûlée
- Fresh Berries: Add a burst of freshness with raspberries, blueberries, or strawberries.
- Shortbread Biscuits: A perfect accompaniment for dipping.
- Mint Leaves: Adds a pop of color and a refreshing touch.
- Espresso: Pairs beautifully with the creamy custard.
- Chocolate Sauce: Drizzle for an indulgent twist.
- Caramel Sauce: Complements the crisp topping with extra sweetness.
- Whipped Cream: Lightens the dessert for an airy finish.
Expert Tips for Making the Best Mary Berry Crème Brûlée
- Use Fresh Cream: High-quality cream ensures a rich and smooth custard.
- Don’t Overbake: The custard should be set but still have a slight wobble in the center.
- Control the Caramelization: Use a steady hand with the blowtorch to avoid burning the sugar.
- Chill Thoroughly: Proper chilling ensures the custard is set and flavors develop fully.
- Add a Pinch of Salt: Enhances the overall flavor and balances sweetness.
- Experiment with Flavors: Swap vanilla for orange zest or almond extract for a unique twist.
Easy Variations of Mary Berry Crème Brûlée
- Chocolate Crème Brûlée: Add melted dark chocolate to the custard mixture.
- Coconut Crème Brûlée: Replace some of the cream with coconut milk.
- Coffee-Infused Crème Brûlée: Steep ground coffee in the cream for a bold flavor.
- Citrus Twist: Add a touch of orange or lemon zest for a refreshing hint.
- Spiced Version: Incorporate a pinch of cinnamon or nutmeg for warmth.
Best Practices to Store Mary Berry Crème Brûlée
- Refrigerate Immediately: Store the custards in the fridge for up to 3 days.
- Caramelize Before Serving: Only add the sugar topping and caramelize when ready to serve.
- Avoid Freezing: Freezing can alter the creamy texture of the custard.
Nutrition Value (per serving):
- Calories: 280
- Carbohydrates: 18g
- Protein: 4g
- Fat: 22g
- Fiber: 0g
FAQs
Can I make Mary Berry Crème Brûlée without a blowtorch?
Yes, you can use the grill setting of your oven. Place the ramekins under a hot grill for a few minutes until the sugar caramelizes. Keep a close eye to prevent burning.
Why is my Crème Brûlée not setting properly?
If your Crème Brûlée is not setting, it might be undercooked. Bake it longer, but ensure the water bath stays consistent to avoid overheating. The custard should have a slight wobble when done.
Can I prepare Crème Brûlée ahead of time?
Yes, you can prepare the custard a day in advance and store it in the fridge. Caramelize the sugar topping just before serving to maintain the crisp texture.
What type of cream should I use for Crème Brûlée?
Double cream or heavy cream is ideal for Crème Brûlée, as it creates a rich and velvety texture. Avoid using low-fat creams for the best results.
Final Words
Mary Berry Crème Brûlée is a dessert that perfectly combines simplicity and elegance. Its creamy custard and crisp caramelized topping create a harmonious balance of textures and flavors.
Give it a try and savor the magic of this classic dish!
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Mary Berry Crème Brûlée Recipe
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Yield: 6
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
Crème Brûlée is a classic French dessert featuring a smooth vanilla custard base topped with a caramelized sugar crust. Mary Berry’s recipe emphasizes simplicity, focusing on a rich custard flavored with vanilla and the perfect balance of sweetness. This dish is ideal for both casual gatherings and formal occasions.
Ingredients
- Double Cream (600ml): Provides a rich, creamy base.
- Egg Yolks (6): Creates the custard’s smooth texture.
- Caster Sugar (100g): Sweetens the custard and forms the caramelized topping.
- Vanilla Pod (1): Adds a natural and aromatic vanilla flavor.
- Demerara Sugar (for topping, 2 tbsp): Ensures a perfectly crisp caramelized crust.
Instructions
Step 1: Preheat the oven
Preheat your oven to 150°C (300°F). Place the ramekins on a baking tray.
Step 2: Heat the cream and vanilla
Pour the double cream into a saucepan. Split the vanilla pod, scrape out the seeds, and add both the seeds and the pod to the cream. Heat gently until just below boiling, then remove from the heat and let it infuse for 5 minutes.
Step 3: Whisk the egg yolks and sugar
In a mixing bowl, whisk the egg yolks and caster sugar until pale and creamy.
Step 4: Combine the cream and egg mixture
Slowly pour the infused cream into the egg yolk mixture, whisking continuously. Strain the mixture through a fine sieve to remove the vanilla pod and any lumps.
Step 5: Bake the custard
Divide the mixture evenly between the ramekins. Pour hot water into the baking tray to create a water bath, ensuring it reaches halfway up the sides of the ramekins. Bake for 30-35 minutes, or until the custards are set with a slight wobble in the center.
Step 6: Cool and chill
Remove the ramekins from the water bath and let them cool to room temperature. Chill in the fridge for at least 4 hours or overnight.
Step 7: Caramelize the topping
Sprinkle an even layer of demerara sugar on top of each custard. Use a blowtorch to caramelize the sugar until golden and crisp, or place the ramekins under a hot grill for a few minutes.
Step 8: Serve immediately
Allow the sugar to cool and harden for a few minutes before serving.
