Are all custard-based desserts essentially the same thing? Are crème brûlée and crème caramel just different words for the same creamy dessert?
The Short Answer
No, despite several similarities Crème brûlée and Creme Carmel are not the same thing.
The Long Answer
Custards are weird in that they’re pretty similar to one another. Crème brûlée and crème caramel are two custard-based desserts and they have quite a bit in common. One could even make the argument that they’re essentially the same thing.
I’m taking a different stance than those people, so fight me! (Please don’t actually fight me, I bruise easily.)
I feel like there are enough differences in ingredients and preparation methods to say that these two desserts are not the same thing and there is a difference between them.
Crème caramel is a baked custard which is cooked in a ramekin that is lined with caramel. Crème brûlée is also a baked custard with a nice crackly layer of caramelized sugar on top of it.
The mixing and baking process for these two desserts is very similar. The difference lies in the proportions of their ingredients, which is why I say that they’re not the same.
Crème brûlée is extremely rich. That comes from a lot of heavy cream and egg yolks. When you cook it, it comes out rich and thick which works oh so well with that sheer layer of sugar on top of it. Crème caramel is a lot lighter. It uses whole eggs, not just the yolks. It also uses both milk and cream. The egg whites go a long way toward making the custard firm enough to stand when it’s inverted out of its ramekin after baking.
If you’re at a restaurant and you see crème brûlée and crème caramel on the menu which do you buy? Do you agree with me that these are completely different desserts or are you one of those “all custards are essentially the same thing” people? Sound off in the comment section below and let us know!
There’s three idiot proof differences. I’m an authority on being an idiot. 😀
1. The brûlée custard, once made, if you take your spoon and whisk round the set custard, with its warmth, it will dissolve its set shape into a sort of creamy, runny custard and liquid fairly easily. If you try this on a creme caramel it doesn’t it just disintegrates to a mess.
2. The serving of them is different. Brûlé which is French for “burnt”is the caramelising of a sugar topping into a hard cyrstalised layer. Creme Caramel doesn’t have that, your poour some syrup over the top.
3. Brûlée is server warm, Caramel cool.
They are definitely not the same thing!
Agreed, Jane!
I totally agree with you regarding caramel custard and creme brulee. To me they are totally different from one another. Caramel custard you can cut through and enjoy the richness of the liquid caramel. It cuts off sharp. Creme Brulee you break through the crunchiness of the sugar to a rich creamy bottom that swirls around your spoon for more.
Thank you for sharing your thoughts, Carla!
Where I’m from we traditionally cook just crème caramel. However I think I had crème brûlée a couple of times and I just assumed it was poorly cooked crème caramel.
Well, know you know, Vlad! 🙂
I love crème brûlée but have never made it well enough imo. I do not like the taste of the the caramel in the crème caramel nor the fact that I can cut through it like some jellies…I prefer the soft whipped double cream type consistency when I eat…
Thanks for sharing with us, Ceci!
They are different desserts.
I loved crème caramel for years over brûlée but now like3 decades apart I prefer brûlée like the creamer texture
Interesting! Thank you for sharing, Debbie!
Texture is the difference for me and I prefer brûlée very creamy and caramel not for me more jelly like 🤷♀️!
Thanks for sharing with us!
Totally two different deserts indeed! It’s like saying pizza and calzone are the same 🙂 the difference between crème brûlée and crème caramel (renversée) is even more pronounced!
Thanks for chiming in, Charbel!
Yes, I – sort of – agree with you. There is a slight difference.
but what is the difference between them and a baked custard?
Creme brulee and creme caramel are both types of baked custards, Jannie.