Easy Crème Brûlée
User Reviews
5
Easy Crème Brûlée
Description
Easy Crème Brûlée is prepared by whisking egg yolks with granulated sugar until smooth and velvety, then gently combining with heated heavy cream and vanilla. The custard is poured into ramekins arranged in a baking pan filled halfway with hot water, then baked at low heat until set but still slightly jiggly in the center. After cooling and refrigeration, the custards develop a rich, creamy consistency.
Before serving, superfine sugar is sprinkled evenly atop each custard and caramelized with a torch or broiler to form a crisp, golden-brown crust. This layer provides a textural contrast to the smooth custard beneath. The recommended ramekin size is 6 ounces, allowing for an ideal custard thickness and baking time.
Crème brûlée suits fine dining or special occasions but can be made ahead for convenience. Its balance of sweet, creamy custard and crackly caramel topping creates an indulgent dessert that pairs well with fresh fruit or light coffee.
Substitutions include using regular or brown sugar if superfine is unavailable, though superfine melts more evenly. Custards should be stored covered in the refrigerator for up to four days. Adjust cooking time if ramekin sizes differ, focusing on a custard that is set yet slightly wobbly.
Ingredients
- 8 large egg yolk
- 1/2 cup granulated sugar
- 2 cups heavy cream
- 2 teaspoons vanilla extract or 1 vanilla pod, scraped
- 1/3 cup superfine sugar
Instructions
- Preheat the oven to 300°F (150°C). Arrange six 6-ounce ramekins in a 9x13-inch baking or roasting pan.
- In a large bowl, beat 8 large egg yolks and 1/2 cup granulated sugar using a hand mixer until smooth and velvety, about 3 to 5 minutes.
- Add 2 cups heavy cream and 2 teaspoons vanilla extract. If using a vanilla bean pod, split it lengthwise and scrape seeds into the egg mixture. Beat on low for 1 to 2 minutes until combined.
- Pour the custard mixture into the prepared ramekins, leaving about 1/4 inch of space at the top. Carefully pour hot tap water into the pan, ensuring the water reaches halfway up the sides of the ramekins.
- Transfer the pan to the oven and bake for 45 to 50 minutes, or until the custard is set but still slightly jiggly in the center.
- Remove from oven and place the pan on a wire rack. Let custards cool in the water bath until completely cooled. Then, remove ramekins from water, cover, and refrigerate for at least 4 hours.
- Before serving, evenly sprinkle about 1 tablespoon of superfine sugar over each custard. Using a kitchen torch, caramelize the sugar until it turns deep brown and forms a crisp topping. Alternatively, you can place the ramekins 2-3 inches under a broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.
Notes
- Store cooked custards covered in the refrigerator for up to 4 days before serving.
- Always caramelize the sugar topping just before serving for best texture.
- If superfine sugar is not available, regular or brown sugar may be used, keeping in mind superfine sugar melts more evenly.
- Ideal ramekin size is 6 ounces, about 4.8 inches in diameter and 1.1 inches deep, but other sizes can be used with adjusted cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 460 kcal
% Daily Value*
| Serving | 16-ounce serving | |
| Calories | 460kcal | 23% |
| Carbohydrates | 31g | 10% |
| Protein | 5g | 10% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Cholesterol | 369mg | 123% |
| Sodium | 42mg | 2% |
| Potassium | 86mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 1512IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 83mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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