Creme Brulee Napolean Recipe

Infuse cream

Preheat oven to 325°F (160°C). In a medium saucepan, combine heavy cream and whole milk. If using a vanilla bean, split it lengthwise and scrape seeds into the cream, then add the pod as well. Heat the mixture over medium heat until it just begins to steam and small bubbles form at the edges (do not boil). Remove from heat, cover, and let steep for 15 minutes to infuse flavor. If using vanilla extract, wait to add it later.

Whisk yolks

While cream steeps, whisk the egg yolks with 3 tablespoons granulated sugar and 1 teaspoon fine sea salt in a heatproof bowl until the mixture is pale and slightly thickened.

Temper eggs

Remove the vanilla pod from the cream. Slowly pour about 1/3 of the hot cream into the yolk mixture in a thin stream while whisking constantly to temper the eggs. Continue adding cream gradually until fully incorporated.

Bake custard

Strain the custard through a fine sieve into a measuring cup or pitcher to remove any curdled bits. If using vanilla extract, stir in 1 teaspoon now. Pour the strained custard into six 6-ounce ramekins or into one shallow baking dish depending on desired Napoléon presentation (individual or single). Place ramekins in a deep baking pan and pour hot water into the pan to come halfway up the sides of the ramekins (bain-marie). Bake in the preheated oven until custards are just set but still slightly wobbly in the center, about 30–35 minutes for ramekins or 35–45 minutes for a larger dish. Remove ramekins from water bath and cool to room temperature, then refrigerate at least 3 hours or up to overnight to fully set.

Prepare phyllo

Preheat oven to 350°F (175°C). Unroll phyllo, keeping remaining sheets covered with a damp towel so they don't dry out. Brush one sheet lightly with melted butter and sprinkle lightly with powdered sugar and a few sliced almonds. Top with another sheet, brush with butter, sprinkle almonds and powdered sugar. Repeat until you have a stack of 6 layered, buttered phyllo sheets with almonds distributed between layers.

Bake crisp

Place the stacked phyllo on a parchment-lined baking sheet and press gently. Bake until golden and crisp, 8–12 minutes, rotating the sheet halfway through. Watch closely to avoid burning. Remove and cool completely. Once cool, using a sharp knife or pastry cutter, trim or cut the phyllo into rectangles or rounds to match the size of your ramekins or slices for plating. Reserve extra almond fragments for garnish.

Make caramel

In a medium, heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water over medium heat. Gently swirl the pan (do not stir) until the sugar dissolves and turns an amber color, 6–9 minutes. Watch carefully to prevent burning.

Finish caramel

When the sugar reaches a deep amber, remove from heat and carefully whisk in 2 tablespoons unsalted butter until melted. Slowly pour in 1 cup warm heavy cream while whisking (mixture will bubble vigorously). Stir in 1 teaspoon fine sea salt. Return briefly to low heat if needed to smooth the sauce. Let cool to warm or room temperature — it will thicken as it cools. If any hardened sugar forms, strain the sauce before using.

Layering Napoléon

If using individual ramekins: Spoon a thin layer (about 1–2 tablespoons) of caramel sauce onto a serving plate. Place a piece of baked almond phyllo on top. Spoon or pipe a layer (about 1/3 of a ramekin) of chilled crème brûlée custard over the phyllo. Top with another phyllo piece, then another custard layer. Finish with a final phyllo layer and a small dollop of custard on top if desired. If you baked custard in a shallow dish, cut into portion-sized rectangles and assemble similarly as layered squares.

Brûlée the top

Lightly sprinkle about 1/2 teaspoon of granulated sugar over the exposed top custard layer for each assembled Napoléon. Using a kitchen blowtorch, evenly caramelize the sugar until it forms a crisp, glassy surface. If you don't have a torch, place assembled portions under a very hot broiler for 1–2 minutes, watching constantly to avoid burning (the phyllo may toast—work quickly).

Garnish and serve

Drizzle additional caramel sauce around or over the Napoléon as desired. Arrange mixed berries alongside or on top, sprinkle reserved sliced almonds and a dusting of powdered sugar if desired, and add a mint leaf. Serve immediately so the brûlée top is crisp. Leftovers: store components separately (custard chilled, phyllo airtight) for up to 2 days; assembled brûléed Napoléons are best same day.