Easy Creme Brulee Recipe
User Reviews
4.9
Easy Creme Brulee Recipe
Description
The Easy Creme Brulee Recipe highlights the blend of heavy cream infused with vanilla and combined with rich egg yolks and sugar to create a creamy custard. Baking in a water bath at 300˚F softly cooks the custard, preventing curdling and ensuring a delicate texture. The custard is cooled and chilled before sprinkling sugar on top and caramelizing it for the signature crisp topping.
This dessert offers a balance of creamy and crunchy textures with a sweet vanilla taste, suitable for serving individually in ramekins. It is ideal for those who appreciate a traditional baked custard with a caramelized sugar finish.
For firmer custard, especially in larger ramekins, a few additional minutes of baking may be necessary while maintaining the slight jiggle in the center. Chilling times range from 2 hours to 3 days for optimal texture before finishing with the brûlée topping.
Ingredients
Ingredients for Creme Brulee:
- 2 cups heavy whipping cream
- 5 egg large yolks
- 1/2 cup sugar plus extra for caramelizing
- 1 pinch salt fine sea salt
- 1 tsp vanilla extract or vanilla bean paste
Instructions
How to Make Creme Brulee:
- Preheat the oven to 300˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer then add vanilla and remove from heat.
- In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
- Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9x13 casserole dish.
- Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 300˚F for 30-35 minutes, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temp then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
To Caramelize the Top:
- When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Torch the top - moving in a circular pattern until the whole surface is caramelized to a deep amber color.
Notes
- Adjust baking time by about 5 minutes for larger ramekins to ensure the custard is nearly set but still slightly wobbly in the center.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbs | 20g | |
| Protein | 4g | 8% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 271mg | 90% |
| Sodium | 38mg | 2% |
| Potassium | 76mg | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 1383IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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