Nothing says fancy quite like the delicious and stunning dessert, crème brûlée. You will be shocked at how easy this is to make! Just five simple ingredients: Egg yolks, heavy cream, sugar, vanilla, and salt. I'm going to assume you currently have all of that in your kitchen and insist you go make this immediately! You will love cracking into the caramelized sugar shell and then diving in for a spoonful of lusciously rich and creamy filling.
What is Crème Brûlée:
Crème brûlée (French for 'burnt cream') is a custard that is made with egg yolks and heavy cream. Before serving the tops are sprinkled with sugar and then heated using a small kitchen torch, which caramelizes the sugar and creates a shell that covers the filling.
What you will need:
- 4 individual ramekins, about 1 and ½" deep.
- kitchen torch: If you don't have one I've included instructions for using a broiler.
- butane: The torch purchased from Amazon doesn't come with a butane refill. You can also find it at stores like Home Depot or Tractor Supply.
- 3 large egg yolks
- Heavy cream
- Vanilla extract
- A 9 x 13" casserole dish, for the water bath.
How to make crème brûlée:
- Begin by boiling water in a small pot, which you will need for the water bath. Arrange 4 shallow ramekins in a casserole dish and preheat your oven to 325°.
- In a medium bowl whisk together egg yolks and sugar and set aside. Heat the heavy cream, vanilla, and salt in a medium saucepan. Remove from heat once it starts to simmer.
- Temper the eggs by slowly drizzling in half of the warm cream and whisking constantly so the yolks don't curdle. Then, slowly drizzle everything back into the saucepan, whisking constantly.
- Pour the custard evenly into the ramekins, filling them close to the top. Add the boiling water to the dish and bake until the sides of the custard are set and the center is somewhat jiggly. It will set completely as it cools. Allow the ramekins to cool at room temperature and then cool completely in the fridge. At this point you can refrigerate them overnight before adding the caramelized sugar topping, making this a great make-ahead dessert recipe.
- Just before serving, sprinkle the tops with sugar and use a kitchen torch to caramelize the sugar. It will get golden brown and bubbly and then turn into a hard shell once it cools slightly.
How to caramelize using a broiler: Sprinkle the tops of the custard with sugar and place the ramekins directly under a broiler. Broil until golden brown and keep a close eye on them to avoid them getting burnt.
Once you have caramelized the tops, creme brulee is best served immediately.
More Dessert Recipes:
- kitchen torch
- 3 large egg yolks
- 1 and ¼ cup heavy cream
- ½ cup sugar, plus more for caramelizing the tops
- 2 teaspoon vanilla extract
- ¼ teaspoon salt
- Arrange 4 shallow ramekins in a casserole dish and preheat your oven to 325°F.
- Begin boiling water in a small pot, which you will need for the water bath.
- Separate the yolks and add to a medium bowl with the sugar. Whisk to combine and set aside.
- In a saucepan over medium heat, add the heavy cream, vanilla, and salt. Remove from heat once the mixture starts to simmer.
- Temper the eggs by slowly drizzling in half of the warm cream and whisking constantly so the yolks don’t curdle. Then, slowly drizzle everything back into the saucepan, whisking constantly.
- Pour the custard evenly into the ramekins, filling them close to the top. Pour in the boiling water and bake until the sides of the custard are set and the center is somewhat jiggly. About 30-40 minutes, depending on the size of your ramekins.
- Remove the ramekins from the pan and allow to cool at room temperature for 1 hour, and then cool in the fridge for 2 hours and up to 2 days.
- Just before serving, sprinkle the tops of the custard with enough sugar to cover the tops completely. About 1-2 tsp. each.
- Using a small kitchen torch*, heat the sugar until the entire surface is bubbly and golden brown. Creme brulee is best served immediately once the tops have been caramelized.