Avoiding Whipped Cream

• There are several reasons why using whipped cream in a creme brulee recipe is a bad idea. Store-bought whipped cream is often loaded with other ingredients, including thickening agents such as carrageenan or hydrogenated oils. Also, some whipped cream products aren't even dairy, or dairy isn't a prominent ingredient. Because cooking and baking are essentially chemistry, you must to use real, whole ingredients whenever possible. This is especially true when attempting a custard, which is a suspension of fat, protein, sugar and water.

Changing Density

• Creme brulee is a custard, similar to flan. The volume and texture of the custard comes from the egg and cream mixture exposed to some form of agitation or heat. Sometimes the heat is external, such as in an oven; other times, the heat is internal, such as when hot dairy is slowly added to whipped eggs. This is how you would prepare creme anglaise, which is a light pouring custard. When making creme brulee, the custard needs as little extra volume and density as possible. Whipped cream, whether store-bought or homemade, is typically voluminous in texture, either from air or chemicals, and this can throw off the volume and density of the creme brulee, resulting in heavy, dense custard with uneven texture.

Creme Brulee Topping

• If you're set on introducing whipped cream to your creme brulee, consider it for a topping. Whipped cream is a mellow contrast to creme brulee's dense richness. With seasonally flavored creme brulee, such as pumpkin flavored or dark chocolate and mint flavored, a dollop of whipped cream serves as a tasty palate cleanser, and it can help to anchor any simple topping such as nuts or candy. It also augments the presentation of the creme brulee, matching the tiny white ramekins creme brulee is traditionally served in.

Keep It Simple

• While it sounds very French and involved, creme brulee is a simple, classic dessert to prepare. It requires ingredients you probably already have on hand and bakes in about an hour. Even better, it refrigerates well and is best served chilled. Don't stress about not having a blowtorch. The signature caramelized top is easily achieved under a broiler.