Easy Crème Brûlée Recipe
User Reviews
5
Easy Crème Brûlée Recipe
Description
Easy Crème Brûlée is a dessert centered on a smooth custard made from egg yolks, cream, sugar, and vanilla. The method involves carefully whisking egg yolks and sugar before gradually folding in heated cream to prevent curdling, ensuring a silky texture. Baking in a water bath gently cooks the custard, resulting in custard that sets at the edges but remains tender in the center. The dish is chilled before finishing with turbinado sugar sprinkled on top, which is caramelized to form a crisp, golden crust either by broiling or torching.
The flavor is rich but balanced, with vanilla aromas complementing the creamy base and a caramelized surface adding both texture and sweetness. The contrast between the crunchy sugar topping and the smooth custard below is key to the dish’s appeal.
Serve this custard chilled, allowing the crunchy sugar topping to provide a pleasant textural contrast. It pairs well as a refined dessert for dinner parties or special occasions.
To avoid issues like scrambled eggs, it is important to whisk the hot cream gradually into the egg mixture. Turbinado sugar is traditional for the topping, but granulated sugar can work if needed. Using ramekins between six and eight ounces allows for easy portioning. A kitchen torch offers convenient caramelization but a broiler can suffice.
Ingredients
- 6 egg large yolks
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 ½ cups heavy cream
- 1/4 cup turbinado sugar
Instructions
- Preheat the oven to 325 F.
- Add the egg yolks, 1/4 cup sugar, and vanilla extract to a large mixing bowl.
- Whisk until the egg mixture is thick and well-combined. Set aside.
- Add the cream to a medium saucepan.
- Heat over low heat, stirring occasionally, until the cream just comes to a low boil.
- Carefully stream in the cream while whisking it into the egg mixture.
- Divide the egg mixture between the ramekins.
- Place the ramekins in a roasting pan and pour enough hot water to come halfway up the ramekin.
- Carefully put the roasting pan in the oven and bake until the custard is set at the edges and barely jiggly in the center, about 20-30 minutes.
- Carefully remove the ramekins from the water bath and let the ramekins cool to room temperature.
- Chill for at least 1 hour.
- When you're ready to serve, set the ramekins out while you preheat the broiler.
- Divide the ¼ cup turbinado sugar and sprinkle over the top of each ramekin.
- Broil until the sugar melts and caramelizes, about 2 minutes. Keep an eye on it so it doesn't burn.
Notes
- Slowly whisk hot cream into egg yolks to prevent scrambling.
- Use turbinado or granulated sugar for the caramelized topping.
- If no kitchen torch, broil carefully until sugar caramelizes.
- Ramekins of 6 to 8 ounces work well for individual portions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 692 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 692kcal | 35% |
| Carbohydrates | 30g | 10% |
| Protein | 9g | 18% |
| Fat | 61g | 94% |
| Saturated Fat | 37g | 185% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Cholesterol | 460mg | 153% |
| Sodium | 53mg | 2% |
| Potassium | 173mg | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 2576IU | 52% |
| Vitamin C | 1mg | 1% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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