Creme Brulee
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5.0
33 reviews
Excellent
Creme Brulee
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My homemade creme brulee recipe uses just 5 ingredients! It's surprisingly simple to make despite its sophisticated name and appearance. Recipe includes a how-to video!
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Ingredients
Creme Brulee
- 2 cups heavy cream divided
- ⅓ cup granulated sugar
- ⅛ teaspoon finely ground sea salt
- 1 vanilla bean³
- 6 large egg yolks room temperature
- hot water
- Additional granulated sugar for bruleeing
Instructions
- Preheat oven to 300F (150C). Prepare 6 ramekins by wrapping the bottom and sides with foil (see video below or images in post for a visual, the foil should be reaching at least 2” up the sides of each ramekin to protect the creme brulee from the water bath). Set prepared ramekins inside a large roasting pan⁴ and set aside.
- Combine 1 ½ cups (355ml) heavy cream cream, sugar, and sea salt in a medium-sized saucepan. Split vanilla bean, scrape out seeds and add to saucepan and then toss in the vanilla bean as well. Stir mixture well and bring to boil over medium heat, stirring occasionally.
- Once mixture comes to a boil, remove from heat and allow it to cool for 15 minutes.
- Meanwhile, combine your egg yolks in a separate medium-sized bowl and whisk well.
- Once cream has cooled, retrieve vanilla bean and discard. Pour remaining ½ cup (115ml) heavy cream into warm cream mixture and stir well.
- Take approximately ⅓ cup of the cream mixture and slowly drizzle it into egg mixture while whisking yolks constantly (this gradual addition while whisking will keep the hot cream mixture from cooking your eggs)
- While whisking, drizzle remaining cream mixture into egg yolks until mixture is combined.
- Pour mixture through a strainer into a separate bowl.
- Divide mixture evenly into prepared ramekins, filling each ⅔-¾ full (do not overfill, if you have any extra mixture discard).
- Carefully, making sure to not get get any water into the ramekins, pour hot water into the roasting pan, using enough so that the water height is about ⅔-¾ as high as the top of the ramekins (not the foil!).
- Carefully transfer to oven and bake on 300F (150C) for 25-35 minutes or until center is set on top but still jiggling, I recommend using an instant read thermometer to check that the temperature is at 175F (80C).
- Gripping the foil, carefully lift each creme brulee out of the roasting pan and set on a cooling rack to cool for at least 20 minutes. Discard foil, transfer to refrigerator and allow to chill for at least 4-6 hours.
- When ready to serve, generously sprinkle the top of each creme brulee with about 1 teaspoon of granulated sugar. Holding a culinary torch several inches from the sugar, cook the sugar (moving the torch constantly) until sugar is melted and golden browned (about 90 seconds).
- Serve and enjoy! Hint: Creme Brulee is great topped with fresh fruit!
Equipments used:
Notes
- (these are the ones I use, affiliate link). You can use ramekins of a different size, measure a little over ⅓ cup of liquid per ramekin and note that the baking time will likely vary (be longer) for smaller ramekins, so keep an eye on them!
- (this is the one I use, the one in the video is no longer available and this is the one I use now, affiliate link)
- If you don't have a vanilla bean, you can substitute vanilla extract. You would use 1 ½ teaspoons of vanilla extract and stir this into your cream mixture in step 5.
- If you don't have a roasting pan, you can use two 9x13 pans instead.
- Meringues
- Angel Food Cake
- White Cake
- Swiss Meringue Buttercream
- Funfetti cake
Nutrition Information
Show Details
Serving
1creme brulee (assuming 2 teaspoons of sugar are used for topping each serving)
Calories
377kcal
(19%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Cholesterol
304mg
(101%)
Sodium
87mg
(4%)
Potassium
79mg
(2%)
Sugar
11g
(22%)
Vitamin A
1426IU
(29%)
Vitamin C
1mg
(1%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1creme brulee (assuming 2 teaspoons of sugar are used for topping each serving) | |
| Calories | 377kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 304mg | 101% |
| Sodium | 87mg | 4% |
| Potassium | 79mg | 2% |
| Sugar | 11g | 22% |
| Vitamin A | 1426IU | 29% |
| Vitamin C | 1mg | 1% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
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