Decadent Polish-Style Crème Brûlée Recipe

by Jan Vasil
Decadent Polish-Style Crème Brûlée Recipe

Crème Brûlée is a dessert of French origin, but it has been embraced by Polish cuisine with unique twists that add a touch of Eastern European charm.

Known for its rich custard base and contrasting layer of hard caramel, this Polish-style Crème Brûlée brings a creamy sweetness to the end of any meal.

Most Popular Ways of Serving Crème Brûlée

  • Topped with a thin, crispy layer of caramelized sugar.
  • Accompanied by fresh berries or a dollop of fruit compote.
  • Served with a shortbread biscuit or a delicate wafer.

My Advice to Make an Outstanding Crème Brûlée

  • Use real vanilla beans to infuse the custard with authentic flavor.
  • Ensure the sugar is evenly spread before torching for a perfect caramelized top.
  • Chill the custard well before adding the sugar to ensure a crisp crust.

Spices and Other Variations for the Best Crème Brûlée

  • Infuse the cream with a stick of cinnamon or a dash of nutmeg for a warm spice note.
  • Add a splash of Polish cherry vodka for a fruity undertone.
  • For a chocolate version, mix in some high-quality cocoa powder.

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Decadent Polish-Style Crème Brûlée Recipe

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Recipe by Jan Vasil Course: DessertCuisine: polish, frenchDifficulty: medium


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  • 2 cups 2 heavy cream

  • 1 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)

  • 5 large 5 egg yolks

  • 1/2 cup 1/2 granulated sugar, plus extra for topping

  • Pinch salt

  • Optional: A stick of cinnamon or a splash of cherry vodka


  • Preheat and Prepare:
  • Preheat your oven to 325°F (163°C). Arrange 4-6 ramekins in a deep baking dish.
  • Infuse the Cream:
  • In a saucepan, heat the cream with the vanilla bean (pod and seeds) over medium heat until it starts to bubble around the edges. Remove from heat and let it steep for 15 minutes. If using cinnamon or cherry vodka, add it to the cream to infuse.
  • Mix Yolks and Sugar:
  • In a bowl, whisk the egg yolks, 1/2 cup sugar, and a pinch of salt until well combined.
  • Combine and Strain:
  • Slowly add the infused cream to the egg mixture, whisking constantly. Strain the mixture through a fine-mesh sieve into a clean bowl.
  • Bake:
  • Pour the custard into the ramekins. Fill the baking dish with hot water halfway up the sides of the ramekins. Bake for 45-50 minutes until the custard is set but still slightly wobbly in the center.
  • Chill:
  • Remove the ramekins from the water bath and let them cool to room temperature. Refrigerate for at least 4 hours, or overnight.
  • Caramelize the Top:
  • Sprinkle a thin layer of sugar over each custard. Use a kitchen torch to melt the sugar until it caramelizes evenly.

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Can I make Crème Brûlée without a torch?

Yes, you can caramelize the sugar under a broiler, but watch it closely to avoid burning.

How can I tell when the custard is done?

The custard should be set around the edges but still have a slight jiggle in the center.

Why is my Crème Brûlée runny?

It may be undercooked, or it hasn’t been chilled long enough. It needs several hours to set properly in the refrigerator.

Can I use milk instead of cream?

Milk can be used, but it will result in a less creamy texture. For best results, stick with heavy cream.

How far in advance can I make Crème Brûlée?

You can prepare the custard up to 2 days in advance and keep it refrigerated. Add the sugar topping and caramelize just before serving.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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