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Easy Crème Brûlée: A Luxurious Dessert Made Simple

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Indulge in the rich and creamy texture of this Easy Crème Brûlée recipe! With a smooth vanilla custard base and a perfectly caramelized sugar top, this classic French dessert is surprisingly simple to make. A perfect treat for any occasion!

Ingredients

  • 2 cups heavy cream
  • 1 vanilla bean (or 2 teaspoons vanilla extract)
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 2 tablespoons light brown sugar (for topping)

Instructions

  • Preheat and Prepare:
  • Preheat the oven to 325°F (160°C). Set 4-6 ramekins (depending on size) in a baking dish or large pan.
  • Heat the Cream:
  • In a medium saucepan, pour the heavy cream. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the cream. (If using vanilla extract, wait until after removing from heat to add it.)
  • Heat the cream over medium heat until it is almost boiling (small bubbles should form around the edges), then remove from heat and let it sit for 5-10 minutes to infuse the vanilla flavor. If you used a vanilla bean, remove the pod at this point.
  • Prepare the Custard:
  • In a separate bowl, whisk together the egg yolks, granulated sugar, and salt until the mixture is smooth and slightly pale.
  • Gradually pour the warm cream into the egg mixture, whisking constantly to prevent curdling. Add vanilla extract if you didn’t use a vanilla bean earlier.
  • Strain and Pour:
  • Strain the custard mixture through a fine mesh sieve to remove any curdled bits, then pour the strained custard evenly into the ramekins.
  • Bake the Crème Brûlée:
  • Pour hot water into the baking dish around the ramekins, enough to come halfway up the sides of the ramekins. This water bath helps cook the custard evenly and prevents it from curdling.
  • Bake in the preheated oven for 45-50 minutes, or until the custard is set but still slightly wobbly in the center.
  • Cool and Chill:
  • Remove the ramekins from the water bath and let them cool to room temperature. Then, refrigerate for at least 2 hours, or preferably overnight.
  • Caramelize the Sugar:
  • Just before serving, sprinkle a thin, even layer of light brown sugar on top of each custard. Use a kitchen torch to melt and caramelize the sugar until golden and crispy. Alternatively, place the ramekins under a broiler for 1-2 minutes (watch carefully to avoid burning).
  • Serve:
  • Let the sugar harden for a minute or two before serving, then enjoy the crispy, caramelized top and smooth, creamy custard beneath!

Notes

  • For an added twist, you can infuse the cream with flavors like espresso, orange zest, or lavender.
  • If you don’t have a kitchen torch, the broiler method works well, but be cautious to avoid burning the sugar.