5 from 45 votes
Easy Crème Brûlée
Easy Crème Brûlée features a velvety custard made from egg yolks, sugar, heavy cream, and vanilla, baked gently in a water bath and chilled for a smooth texture. A final caramelized sugar crust adds a crisp, sweet contrast. This classic dessert pairs a creamy interior with a brittle caramel topping, offering a balance of richness and lightness that fits well after rich meals or as an elegant treat.
Prep Time
10 mins
Cook Time
50 mins
Cooling Time
4 hrs
Total Time
5 hrs
Servings:
6
servings
Calories:
460 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 460
% 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.