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.

Recommended recipes

• DELIGHTFUL POLISH GINGERBREAD (PIERNICZKI)
• AUTHENTIC POLISH CHEESECAKE (SERNIK) RECIPE
• PECAN CARROT CAKE WITH LIME MASCARPONE CREAM
• PAPAL CREAM CAKE OR KREMOWKA. – ONE OF THE BEST POLISH DESSERTS.
• THE BEST POLISH HONEY CAKE WITH CARAMELISED WALNUTS.
• HEAVENLY POLISH CINNAMON ROLLS RECIPE

Decadent Polish-Style Crème Brûlée Recipe

5 from 7 votes

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

Servings

4

servings

Prep time

15

minutes

Cooking time

50

minutes

Total time

5

hours 

54

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 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

Directions

• 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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FAQ

Most Popular Ways of Serving of Crème Pâtissière (Pastry Cream)

• As a filling for eclairs, cream puffs, and tartlets.
• Layered in trifles, mille-feuille, or fruit tarts.
• Spooned over fresh berries or other fruits.
• As a base for fruit or chocolate mousses.

My Tips to Make Crème Pâtissière (Pastry Cream)

• Use fresh, high-quality ingredients for the best flavor and texture.
• Whisk the mixture continuously while cooking to prevent lumps.
• Strain the cream through a fine-mesh sieve to achieve a silky texture.
• Allow the cream to cool completely before using it as a filling.

Combinations of Crème Pâtissière (Pastry Cream)

• Mix with whipped cream for a lighter, fluffier filling.
• Blend with chocolate, coffee, or fruit purees for flavored variations.
• Combine with nuts or fruit pieces for added texture.

Recommended recipes

• DELIGHTFUL POLISH GINGERBREAD (PIERNICZKI)
• AUTHENTIC POLISH CHEESECAKE (SERNIK) RECIPE
• PECAN CARROT CAKE WITH LIME MASCARPONE CREAM
• PAPAL CREAM CAKE OR KREMOWKA. – ONE OF THE BEST POLISH DESSERTS.
• THE BEST POLISH HONEY CAKE WITH CARAMELISED WALNUTS.
• HEAVENLY POLISH CINNAMON ROLLS RECIPE

Classic Crème Pâtissière (Pastry Cream) Recipe

5 from 2 votes

Recipe by Jan Vasil Course: Recipe book

Servings

2

servings

Prep time

10

minutes

Cooking time

15

minutes

Cook Mode

Keep the screen of your device on

Ingredients

Metric US

• 2 cups 2 (500ml) whole milk

• 1 1 vanilla bean, split and scraped or 2 teaspoons vanilla extract

• 6 large 6 egg yolks

• 2/3 cup 2/3 (135g) granulated sugar

• 1/4 cup 1/4 (30g) all-purpose flour

• 1/4 cup 1/4 (30g) cornstarch

• A pinch of salt

Directions

• Prepare the Milk:
• In a medium saucepan, heat the milk and vanilla (bean and seeds or extract) over medium heat until it reaches a simmer.
• Mix Egg Yolks and Sugar:
• In a separate bowl, whisk together the egg yolks and sugar until it becomes pale and slightly thickened.
• Add Flour and Cornstarch:
• Sift in the flour, cornstarch, and salt, and whisk well to combine.
• Combine and Cook:
• Gradually pour the warm milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, whisking continuously until the mixture thickens and comes to a boil.
• Strain and Cool:
• Strain the pastry cream through a fine-mesh sieve into a clean bowl.
• Cover the surface with plastic wrap to prevent a skin from forming, and allow it to cool to room temperature. Refrigerate until chilled before using.

Did you make this recipe?

Tag @tasteisyours on Instagram and hashtag it with #polishfood

Like this recipe?

Follow @tasteisyours on Pinterest

Join our Facebook Group!

Follow Taste Is Yours on Facebook

FAQ