Champagne Creme Brûlée (Video!)
This Champagne Creme Brûlée recipe is a deliciously sweet and indulgent restaurant-worthy dessert that doesn't require any special equipment to make!
This Champagne Creme Brûlée is a delicious French dessert that is easier to make at home than you think – no special torches, no mess and no fuss.
Like seriously, creme brûlée is one of my all-time faves, and it's something I ALWAYS order for dessert at any restaurant! I'm talking creamy custard and a cracked glass-like top that stimulates all the pleasure centres in my brain.
Is it a bit insane how much I love creme brûlée?
Well, what better way to take creme brûlée to the next level than with a bit of bubbly, right?
If you have any leftover from Christmas or New Year's Eve this year (or if you're like me and you just buy sparkling wine on the regular), then you've GOTTA try this Champagne Creme Brûlée recipe.
Like, go to the kitchen right now. Just do it.
What have you got to lose?
All you've got to gain is a very delicious way to satisfy that sweet tooth, or surprise a special someone with an extra indulgent, restaurant-quality dessert.
And since I know you're probably wondering why the custards in my photos are so yellow, it's because I used free-range organic eggs and I find the yolks tend to be yellower. I don't personally have a preference but my mom does, so this is what we had on hand at the time. You can definitely make these using normal eggs, just make sure you use extra-large sized eggs!
Another technique in making these Champagne Creme Brûlées is to make sure you've got the oven at the right temperature. You don't want to overcook them, or at too high a temperature or they will get all grainy. I've done that before :/ If you know you have an especially hot oven you may want to kick the temperature down 25 degrees or so.
And now for that fabulously sleek cracked sugar top.
Let me tell you the glorious moment I had when I realized that you didn't need a special chef's torch to make creme brûlée.
Since I moved home, my apartment has pretty much been bundled up in boxes in the basement that I constantly dig through looking for props for this blog.
So I'm tearing my shit apart trying to find this damn torch that I bought a couple years ago and I'm annoyed because I'm like “Oh great, now I have to run to the store to get another one…I DON'T HAVE TIME FOR THIS!”
But hold on. In my moment of panic, my mom comes around the corner, shaking her head at my disorganized mess like, “You know our friend Lore makes hers in the oven right?”
A quick phone call to confirm this splendid news, and I was off in the kitchen whipping up 3 batches of these Champagne Creme Brûlées.
All you need is a broiler!!! Best news ever (maybe not for my waistline but who cares, right?!)
This is dessert on steroids.
Unless of course you consider making a couple other of my sweet Christmas favourites:
- Coconut Shortbread Cookies with Salted Caramel Buttercream
- Homemade Peppermint Mocha (also a video!)
Champagne Creme Brûlée (Video!)
- 6 egg yolks
- 1 cup whipping cream
- 1/2 cup sugar
- 1 tsp vanilla
- 2 tbsp champagne
- 1 tsp champagne, divided
- 4 tbsp sugar, divided
- Preheat oven to 300 F.
- Whisk together egg yolks, whipping cream, sugar, vanilla and champagne.
- Pour into four ramekins placed in a large baking pan, then fill baking pan with boiling water up to the middle of ramekins. Carefully place baking pan in oven and cook for 40 min.
- Let custards cool, and refrigerate for at least 2 hours.
- Remove from fridge and top each custard with 1/4 tsp champagne and 1 tbsp sugar. Turn oven broiler setting on high and adjust oven wrack to highest setting.
- Broil creme brûlées for 4-5 min, rotating in oven every couple minutes until tops are browned and hardened. Serve immediately and enjoy!