This crème brûlée recipe focuses on the final torching step to achieve a crisp caramelized sugar shell over creamy dark chocolate and bourbon vanilla custard bases, demonstrated by a professional pastry chef.
Store chilled crème brûlée uncovered in the refrigerator for up to 2 days; torched sugar topping is best applied within 4 hours of serving.
kitchen torch · ramekins or crème brûlée dishes
Hold the torch 2-3 inches from the sugar surface and move in steady circular motions. Keep the flame moving to avoid hot spots and watch for the sugar to turn amber before stopping.
Yes, bake and chill the custards up to 2 days ahead. Torch the sugar topping just before serving for the best crunch.
Bourbon vanilla has richer, more complex flavor notes with subtle oak undertones. Standard vanilla extract is milder; use 1 tsp bourbon vanilla extract instead of 1.5 tsp regular extract.
About 1 tbsp per ramekin (roughly 1/2 tsp per inch of surface) creates an even caramelized layer without excess.
Yes, crème brûlée is naturally gluten-free as written. Verify all ingredient brands if preparing for someone with celiac disease.
