Is creme brûlée a custard or a pudding?

Traditional creme brûlée is a custard that's baked in a water bath. However, this recipe isn't traditional for two reasons: 1) it's not baked in a water bath and 2) it includes cornstarch. Custards rely on baking to set because they do not include a thickening agent (like cornstarch). In this recipe I added cornstarch to help set the "creme brûlée" since we don't bake it, which technically makes it a pudding. Cornstarch also helps prevent curdling! It's just a minor difference, they are very similar in terms of taste and texture. AND if you add a little more cornstarch to pudding and finish with butter, it becomes pastry cream. Which is what's used as the cream filling in treats like eclairs and Boston cream donuts.

How do you fix a broken custard?

This actually happened to me when I was testing this recipe, so I can say this works for sure! I’m still getting used to my gas stovetop, everything happens so much faster-- it went from perfect to curdled in a matter of literally 10 seconds. So naturally, I quickly Googled “how to fix a broken custard” and I was instructed to put the pan into cold ice water and whisk it vigorously. So that’s what I did. But that wasn’t working and my arm was getting tired. So I grabbed my immersion blender , and with the pan still in the ice water, I started to pulse the blender a few seconds at a time. It took a minute or two, but eventually it came back together! So if you have to do this, just be patient, and it should work eventually.

Can I make creme brûlée without a torch?

Yes! Just like creme brûlée brownies, you can make creme brûlée using a broiler instead of a torch. Many recipes will include instructions for this, since most people probably don't have a kitchen torch.

Does expensive vanilla make a difference?

Yes ... sometimes. When vanilla is the star of the recipe, as it is in creme brûlée, I recommend splurging on real vanilla beans or a high quality vanilla bean paste. You can taste the difference! But in most cases, like adding a splash to cookies or brownies to balance out chocolate flavor, I'll use any regular vanilla extract. Or if you get a high quality extract like this double strength pure vanilla extract , you can use about half as much and get the same results.

Creme Brûlée Brownies

Print Recipe

These creme brûlée brownies are the most ridiculously decadent brownies I've ever tasted!! The brownie layer is chocolatey, chewy and fudgy. That's topped off with a layer of smooth and creamy creme brûlée made with real vanilla beans! For the final touch, they're finished with a layer of sugar that gets melted and caramelized for a delicious crunchy topping.

Author: Kelly @ Butter and Thyme
Prep Time: 15 minutes
Chill Time: 3 hours
Cook Time: 30 minutes
Total Time: 3 hours 45 minutes
Yield: 9 large brownies (or 16 small brownies) 1x
Category: dessert
Cuisine: French, American

Ingredients

Scale

Brownie Ingredients

¾ cup granulated sugar
¼ cup brown sugar
2 eggs
1 teaspoon vanilla
½ teaspoon table salt
3 tablespoons water
4 oz. semisweet or bittersweet chocolate, melted and cooled slightly
⅔ cup vegetable oil
½ cup flour
½ cup dutch-process cocoa powder (or sub. regular natural cocoa powder)

Creme Brûlée Topping Ingredients

2 cups heavy cream
1 vanilla bean (or sub. vanilla bean paste or vanilla extract)
5 large egg yolks
2 tablespoons cornstarch
pinch salt
⅓ cup sugar
Fine turbinado sugar, for brûléeing (or sub. regular granulated sugar)

Instructions

Make the brownies: Preheat oven to 350 and line a pan with parchment paper. Combine the following in the bowl of a stand mixer fitted with the whisk attachment: sugar, eggs, salt, vanilla, and water. Whisk until light and fluffy and sugar is fully dissolved, about 3-5 minutes on medium speed. Add oil and melted chocolate. Add cocoa powder and flour and mix until just combined using a rubber spatula- don’t over-mix! Pour batter into prepared pan, bake for ~ 25 min. (or until toothpick or cake tester comes out with a few moist crumbs) Let cool completely!
Make creme brûlée pudding mixture: Heat cream with vanilla bean and seeds until bubbling, about 5 minutes - let cool slightly. (Note: see above "How to Split a Vanilla Bean") While it’s cooling, whisk together egg yolks, cornstarch, salt, and sugar in a small bowl. Slowly pour the warm vanilla milk into the egg mixture a little bit at a time, whisking after each addition, until it’s all added. Return the mixture to the saucepan and cook over medium heat until it begins to bubble. Once it thickens, immediately remove the pot from the heat and continue to whisk for another minute to prevent curdling.
Assemble brownies: spread the creme brûlée pudding mixture evenly on top of the cooled brownies. Refrigerate uncovered for at least 3 hours (or overnight).
Top with sugar and brûlée! It's easier to cut the brownies first, then torch each brownie individually.

Notes

Make ahead instructions: Follow steps 1-3 and allow brownies to sit overnight. The next day, slice, top with sugar, brûlée, and serve.
After bruleeing, I like to put the brownies back in the fridge for about 10 minutes so that the creme is on the cooler side. But not for much longer than that, or the crunchy top will start to soften.

Keywords: creme brulee brownies, fudge brownies with creme brulee, vanilla bean creme brulee brownies

Find it online: https://butterandthyme.com/creme-brulee-brownies/