Easy Crème Brûlée
User Reviews
5
Easy Crème Brûlée
Description
This Crème Brûlée recipe begins by infusing heavy cream with the seeds and pod of a split vanilla bean, heated gently to extract flavor without boiling aggressively. Meanwhile, egg yolks are whisked with half the sugar until pale and light, creating a base for the custard’s richness and body.
The hot cream mixture is strained and gradually incorporated into the egg yolks while whisking to temper the eggs and prevent scrambling. The combined custard is divided evenly among ramekins placed in a baking pan with water halfway up their sides to ensure gentle, even heat during baking.
Baking at 325°F softly cooks the custards until nearly set but still delicate. After cooling, a fine layer of sanding sugar is sprinkled on each ramekin and caramelized with a broiler or torch, forming the signature brittle crust that contrasts with the creamy custard beneath.
The result is a classic dessert with a rich vanilla flavor, silky texture, and crisp sugar topping. The recipe references The Perfect Egg as its source.
Ingredients
- 3 cups heavy cream
- 1 cup superfine sugar
- 1 vanilla bean , halved lengthwise
- 5 egg yolk
- ¼ to ⅓ cup sanding sugar
Instructions
- Preheat the oven to 325°F and position a rack in the lower third of the oven.
- Stir together the cream and ½ cup of the superfine sugar in a heavy-bottomed saucepan. Scrape the vanilla seeds from the inside of the pod halves and add them to the pan along with the pod halves. Bring to a simmer over medium-low heat, whisking constantly, until the edges of the mixture just start to bubble. Remove from the heat and allow the mixture to cool for 10-15 minutes then discard the vanilla bean pod.
- Meanwhile, whisk the egg yolks with the remaining ½ cup of superfine sugar until light and pale yellow.
- Strain the cream mixture into a 4-cup Pyrex measuring cup or another bowl then slowly pour about ¼ of the hot cream mixture (about ¾ cup) into the yolks in a slow, steady stream while whisking constantly. Slowly whisk the rest of the cream mixture into the egg mixture, whisking constantly.
- Place the ramekins on a high-sided baking pan and ladle the custard, dividing it equally among the ramekins. Place the baking pan in the oven and carefully pour hot water into the pan to reach ⅔ of the ay of the sides of the ramekins.
- Bake for 35-40 minutes until the custards are mostly set but still a bit wobbly in the center. Tent the ramekins with aluminum foil if they begin to brown.
- Carefully remove the baking pan from the oven, and then carefully remove the custards from the water bath. Cool for 1 hour then refrigerate for 1 hour or up to 3 days.
- To serve, sprinkle 1 generous tablespoon of the sugar evenly over the top of each custard. Slowly wave a kitchen torch back and forth over the sugar one custard at a time until the sugar melts and changes to an amber color. Let the custards sit just until the sugar hardens then serve immediately.
Notes
- The recipe source is The Perfect Egg, known for precise custard techniques.
- Use sanding sugar for an even, crisp caramelized top layer.
- Carefully temper egg yolks with hot cream to avoid curdling.
- Baking in a water bath promotes smooth, consistent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Serving | 4g | |
| Calories | 691kcal | 35% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 72g | 111% |
| Saturated Fat | 43g | 215% |
| Cholesterol | 489mg | 163% |
| Sodium | 79mg | 3% |
| Potassium | 158mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 2948IU | 59% |
| Vitamin C | 1mg | 1% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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