Easy Creme Brulee Recipe
This creme brulee recipe is made with only 4 ingredients and it's the best creme brulee that I've ever had! Creme brulee is a classic French dessert that is easier to make than it looks and tastes like an expensive dessert!
Ingredients
- 2 cups Heavy cream
- ⅓ cup Granulated sugar
- 5 Egg yolks
- 2 teaspoon Vanilla extract
Instructions
- Start by pouring 2 cups of heavy cream into the saucepan. Let the heavy cream warm up on medium heat stirring constantly until the cream simmers. Remove from heat and set aside.
- In a big mixing bowl, add the egg yolks, sugar, and vanilla. Mix with a whisk until well combined and silky.
- Now you will need to temper the eggs, you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
- Strain your mixture through a fine-mesh strainer and transfer the mixture into pourable measuring cups.
- Fill the baking dish third-way with boiling water and place the ramekins in the baking dish carefully.
- Carefully pour the mixture into the ramekins (we divided it by 5 but you can divide it by 6 as well) and bake in a 150c (300f) preheated oven for 30-35 minutes or until the edges of the ramekins look done but the middle looks jiggly.
- Remove from oven and let cool to room temperature. Place the ramekins into the fridge and let them chill for at least 3 hours.
- Top each creme brulee with a teaspoon of granulated sugar or caster sugar. Broil with a torch moving the torch in secular motions (see video).
Notes
Let your cheesecake chill in the fridge for at least 3 hours. We know it’s very hard to resist eating this delicious creme brulee right away, but you have to let it cool and set in the ramekins. We like to let it sit in the fridge overnight.
Make sure that your egg yolks are at room temperature.
Don't overbake these! It's a very common mistake to overbake creme brulee. Bake them until the edges of the ramekins look done but the middle looks jiggly.
Carmelize the sugar top only when ready to serve! These keep great for up to 3 days stored in the fridge and are a perfect, make-ahead recipe. When you are ready to serve these, top each creme brulee with a teaspoon of sugar and spread it around so it would cover the entire custard layer. Then torch and burn the sugar and create a caramelized crunchy topping. If you will caramelize these, the topping will become soggy and won't be crispy at all.
We highly suggest straining the batter before pouring it into the ramekins. Strain your mixture through a fine-mesh strainer to ensure that your creme brulee will be smooth and silky without any lumps or bubbles.
Temper the eggs! you will need to SLOWLY pour the cream into the egg mixture MIXING CONSTANTLY! This step stops your egg yolks to turn into scrambled eggs.
Nutrition
Calories: 438kcalCarbohydrates: 17gProtein: 6gFat: 39gSaturated Fat: 24gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 302mgSodium: 35mgPotassium: 113mgSugar: 16gVitamin A: 1659IUVitamin C: 1mgCalcium: 86mgIron: 1mg
Tried this recipe?Let us know how it was!