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Polish Creme Brulee Recipe - Spalony Krem


Polish Creme Brulee or Spalony Krem

Polish Creme Brulee or Spalony Krem

© 2011 Barbara Rolek licensed to About.com, Inc.
The French dessert known as crème brûlée is enjoyed in Poland under its French name or, since the term literally means "burnt cream," it is called spalony krem. It's a rich and relatively easy dessert custard to make that features a brown or white sugar crust that can be caramelized using a kitchen torch or under the broiler. The hallmark of a good brûlée is a crust that can be cracked with the back of a spoon.

Here is a larger photo of Polish Crème Brûlée or Spalony Krem.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 Crème Brûlée


  • 1 quart heavy cream
  • 1 vanilla bean, split and scraped
  • 1/2 cup sugar
  • 6 large egg yolks
  • 2 quarts hot water
  • 1/2 cup white or light brown sugar


  1. Heat oven to 325 degrees. Place cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from heat, cover and allow to sit 15 minutes. Remove vanilla bean and reserve for another use.

  2. In a medium bowl, whisk together 1/2 cup white sugar and egg yolks until well blended and just starting to lighten in color. Add cream a little at a time, whisking continually. Transfer mixture into 6 (8-ounce) ramekins. Place the ramekins into a roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the custard is set, but still jiggly in the center, about 40 to 45 minutes. Remove ramekins from roasting pan and let come to room temperature. Refrigerate for at least 2 hours and up to 3 days.

  3. Remove custard from the refrigerator at least 30 minutes prior to service. Sprinkle 1/2 cup white or light brown sugar evely over 6 ramekins. Use a kitchen torch to caramelizing the sugar, forming a crispy top, or broil for 3 to 4 minutes. Allow to sit a few minutes before serving. Using hot pads, place ramekin on a serving plate.
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