What is the best cream to use for crème brûlée?
Pour the large and small cartons of double cream into a medium pan with the milk. You will need dou Lees meer
What are some common mistakes when making crème brûlée?
Nathan Frerichs
2025-11-14 10:21:35
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The custard is tepid, and not cold
The flavors are off
The custard isn’t creamy and falls apart
Cooked too long
Meike de Vos
2025-10-31 08:20:21
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Using the Wrong Size Ramekin is a common mistake people make with this iconic dessert.
Using Whole Eggs is another mistake, as the pudding portion of crème brûlée should be trembling and tender, but still rich and creamy, and that's why egg yolks, rather than whole eggs, are used.
Getting Water in the Pudding will ruin the texture, giving it a pebbled surface and soggy interior.
Torching the Wrong Sugar is also a mistake, as you really need to use white granulated sugar, because the small granules caramelize quickly, meaning the sugar won't get overly burnt and the pudding won't melt.
Trying to Broil the Caramel can also lead to burning it to a crisp, and you'll never get as evenly cooked a crust as you will with a torch.
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Is crème brûlée just egg custard?
Crème brûlée is a fancy dessert for a fancy affair—it's finicky, delicate, and arguably not the easi Lees meer