Martha Stewart Creme Brulee​ Recipe

Do you want to impress your friends with a fancy dessert? The Martha Stewart Creme Brulee Recipe is the perfect choice for you.

Many people think this French classic is hard to make at home. However, it is actually quite simple once you learn the steps.

This Martha Stewart Creme Brulee Recipe uses basic ingredients to create a rich, creamy custard. You will love the contrast between the cold cream and the warm, crunchy sugar topping.

My Secret to the Perfect Martha Stewart Creme Brulee

The secret to a perfect Martha Stewart Creme Brulee Recipe is all about the temperature. You must heat the cream slowly so you do not scramble the egg yolks.

I always use high-quality vanilla beans instead of extract for a deeper flavor. Another trick is to let the custard sit in the fridge overnight.

This helps the flavors meld together and ensures the texture is silky smooth. Always use a water bath during baking to keep the eggs from curdling.

Equipment List

• 6 to 8 Ramekins (6-ounce size)
• A large roasting pan
• A medium saucepan
• A large mixing bowl
• A fine-mesh sieve or strainer
• A kitchen torch (or oven broiler)
• A whisk

Recipe Overview

• Recipe Name: Martha Stewart Creme Brulee Recipe
• Servings: 6 servings
• Prep Time: 15 mins
• Cook Time: 40 mins
• Total Time: 55 mins (plus chilling)
• Course: Dessert
• Cuisine: French
• Calories: 450 kcal per serving

Ingredients You Need for Martha Stewart Creme Brulee Recipe

• 2 cups heavy cream
• 1/2 cup granulated sugar (plus more for the topping)
• 1 pinch of salt
• 1 vanilla bean (split and scraped) or 1 tsp vanilla extract
• 5 large egg yolks
• Hot water (for the water bath)

Step-by-Step Guide

1. Heat the Cream

Pour the heavy cream into a medium saucepan. Add half of the sugar and a pinch of salt. Scrape the vanilla bean seeds into the pot. Heat over medium until it just starts to simmer gently.

2. Prep the Egg Yolks

While the cream heats, put five egg yolks in a large bowl. Add the remaining sugar to the yolks. Whisk them together until the mixture looks pale and slightly thick. Do not over-beat them.

3. Temper the Eggs

Slowly pour a small amount of hot cream into the egg yolks. Whisk constantly so the eggs do not cook. Slowly add the rest of the cream while continuing to whisk the mixture well.

4. Strain the Custard

Pour the custard through a fine-mesh sieve into a clean bowl or pitcher. This removes any cooked egg bits or vanilla pod pieces. Straining ensures your Martha Stewart Creme Brulee Recipe is perfectly smooth.

5. Prepare the Water Bath

Place your ramekins inside a large roasting pan. Divide the custard evenly among the ramekins. Fill the roasting pan with hot water until it reaches halfway up the sides of the ramekins.

6. Bake the Custard

Slide the pan into an oven preheated to 325°F (160°C). Bake for about 35 to 40 minutes. The centers should still jiggle slightly when you move the pan. They will firm up later.

7. Cool and Chill

Remove the ramekins from the water bath carefully. Let them cool to room temperature on a wire rack. Cover them with plastic wrap and refrigerate for at least four hours or overnight.

8. Caramelize the Topping

Just before serving, sprinkle a thin layer of sugar over the cold custard. Use a kitchen torch to melt the sugar until it turns golden brown. Let it harden for a minute.

Expert Tips & Variations

• Avoid Bubbles: If you see bubbles on top of the raw custard, pop them with a torch.
• Flavor Twists: Add a teaspoon of espresso powder or citrus zest for a unique taste.
• Sugar Type: Use superfine sugar for the topping because it melts more evenly than thick grains.
• No Torch?: You can use your oven broiler, but watch it closely so the sugar does not burn.
• Even Heat: Make sure your water bath water is hot, but not boiling, when it goes in.

A Little Backstory on This Recipe

I remember the first time I tried to make a Martha Stewart Creme Brulee Recipe. I was so nervous about the kitchen torch! I actually set off my smoke alarm because I burnt the sugar.

But once I cracked that glass-like topping with a spoon, I was hooked. It felt like I brought a five-star restaurant right into my own little kitchen. Now, it is my “go-to” dessert whenever I want to feel a little extra fancy.

Best Recipes to Enjoy Alongside Martha Stewart Creme Brulee Recipe

• Fresh Berries: Serve with a side of raspberries or strawberries to cut through the richness.
• Shortbread Cookies: A buttery cookie provides a nice crunch next to the soft custard.
• Strong Coffee: An espresso or dark roast coffee balances the sweetness of the caramelized sugar.
• Sparkling Wine: A glass of chilled Prosecco makes the dessert feel like a true celebration.

Occasion or Event Ideas

The Martha Stewart Creme Brulee Recipe is perfect for Valentine’s Day. It is romantic and looks very elegant on the table.

It is also great for dinner parties because you can make the custard a day early. This leaves you more time to talk to your guests.

I also love serving these at holiday brunches for a sweet, decadent treat that everyone loves.

Storage and Reheating Tips

• Fridge: Keep the baked custards in the fridge for up to three days.
• Do Not Freeze: Freezing will ruin the delicate texture of the egg-based custard.
• Sugar Timing: Only add and burn the sugar right before you plan to eat it.
• Covering: Use plastic wrap directly on the surface to prevent a skin from forming.
• Soft Topping: If left in the fridge after torching, the sugar will turn into syrup.

Nutrition Information

Nutrient	Amount per Serving
Calories	450 kcal
Total Fat	38g
Cholesterol	280mg
Sodium	65mg
Total Carbs	22g
Protein	5g

FAQs about Martha Stewart Creme Brulee Recipe

How do I know when the creme brulee is finished baking?

The edges should be set and firm to the touch. However, the center should still have a slight jiggle like Jell-O. It will continue to firm up as it cools down in the refrigerator.

Can I use milk instead of heavy cream for this recipe?

It is not recommended to use milk for this specific recipe. Heavy cream provides the fat content needed for that signature silky texture. Using milk will make the custard watery and thin.

What if I do not own a kitchen torch for the topping?

You can put the sugar-covered ramekins under the oven broiler for 1-2 minutes. Keep the oven door slightly open and watch them every second. The sugar can burn very quickly under a broiler.

Why did my custard turn out watery or runny?

This usually happens if the custard was underbaked or the water bath was not used. Ensure the internal temperature reaches about 170°F. Also, make sure you chilled it for at least four hours.

Final Thoughts

The Martha Stewart Creme Brulee Recipe is a timeless dessert that never fails to delight. It combines simple ingredients into something truly magical and elegant.

Once you master the water bath and the torch, you will feel like a pro. Give this recipe a try for your next special dinner!