5 from 39 votes
Easy Crème Brûlée
Easy Crème Brûlée is a rich custard dessert cooked gently with heavy cream, sugar, and vanilla bean infused to a silky texture. The custard uses egg yolks to set and is baked in a water bath for even cooking. A caramelized sugar crust is created with sanding sugar to provide a crisp, browned topping over the smooth, creamy interior.
Prep Time
25 mins
Cook Time
35 mins
Additional Time
2 hrs
Total Time
3 hrs
Servings:
4
Calories:
691 kcal
Course:
Dessert
Cuisine:
French
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 691
% 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.