Easy Creme Brûlée Recipe

Introduction

Creme Brûlée is a classic French dessert known for its rich, creamy custard base topped with a contrasting layer of crisp caramelized sugar. This easy recipe simplifies the process so you can enjoy a restaurant-quality treat at home.

Ingredients

• 2 cups heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar (or 1/4 cup if you prefer less sweet)
• 1 teaspoon vanilla extract
• 1/4 cup granulated sugar (for topping)

Instructions

1. Step 1: In a small pot, heat the heavy cream over medium heat until it is hot but not boiling. You will see small bubbles form just along the edge of the pot.
2. Step 2: Meanwhile, whisk together the egg yolks, 1/3 cup granulated sugar, and vanilla extract in a large glass measuring cup or bowl for easy pouring.
3. Step 3: Slowly add the hot cream to the egg yolk mixture a little at a time, whisking well after each addition to temper the eggs.
4. Step 4: Pour the combined mixture into four 7-8 ounce ramekins. Using wider and shallower ramekins is ideal if you have them.
5. Step 5: Place the filled ramekins in a large baking dish. Carefully fill the dish with hot water until it reaches three-quarters of the way up the sides of the ramekins, ensuring no water gets into the custards.
6. Step 6: Bake at 325°F (160°C) for 30 to 45 minutes. Baking time will vary depending on custard depth and ramekin size. The custard should appear set on top but still jiggle slightly underneath.
7. Step 7: Let the custards cool to room temperature, then refrigerate for at least 2 hours until fully chilled. You can cover and refrigerate up to 3 days in advance.
8. Step 8: Just before serving, sprinkle about 1 tablespoon of granulated sugar evenly over each custard. Caramelize the sugar using a kitchen torch or by broiling briefly until golden and crisp. Serve immediately or chill for later.

Tips & Variations

• For a deeper vanilla flavor, use a vanilla bean scraped directly into the cream instead of extract.
• If you don’t have a torch, place ramekins under a hot broiler but watch closely to avoid burning the sugar.
• Swap granulated sugar topping with brown sugar for a richer caramel flavor.
• Make sure to temper the eggs by adding hot cream slowly to avoid curdling the custard.

Storage

Store creme brûlée in the refrigerator covered with plastic wrap or lids for up to 3 days before caramelizing the sugar. After topping with sugar and caramelizing, serve immediately for the best texture. Leftover custard without the caramelized top can be reheated gently in a warm water bath but is best enjoyed cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make creme brûlée ahead of time?

Yes, you can prepare and bake the custard up to 3 days in advance. Keep it refrigerated and caramelize the sugar just before serving for the best texture and flavor.

What if I don’t have a kitchen torch?

You can use your oven’s broiler to caramelize the sugar. Place the ramekins on the top rack close to the broiler and watch carefully, as the sugar can burn quickly.

Easy Creme Brûlée Recipe

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★★★★★

4.7 from 141 reviews

This easy crème brûlée recipe offers a classic French dessert featuring a creamy vanilla custard base topped with a crisp caramelized sugar crust. Smooth and rich, it’s perfect for impressing guests or indulging in a special treat, requiring simple ingredients and uncomplicated steps.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours 55 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard

• 2 cups heavy cream
• 4 egg yolks
• 1/3 cup granulated sugar (or 1/4 cup for less sweetness)
• 1 teaspoon vanilla extract

Topping

• 1/4 cup granulated sugar (for caramelizing on top)

Instructions

1. Heat the Cream: In a small pot, warm the heavy cream over medium heat until it is hot but not boiling. You should see small bubbles forming along the edges of the pot, indicating it’s ready.
2. Whisk Egg Mixture: In a large glass measuring cup or bowl, whisk together the egg yolks, 1/3 cup granulated sugar, and vanilla extract until well combined and slightly thickened.
3. Temper the Eggs: Slowly add the hot cream to the egg yolk mixture, a little at a time, whisking continuously to prevent the eggs from curdling.
4. Pour into Ramekins: Divide the custard mixture evenly into 4 ramekins (7-8 ounces each). Using wider and shallower ramekins is preferable for even cooking.
5. Prepare Water Bath: Place the filled ramekins in a large baking dish. Pour hot water into the baking dish until it reaches about three-quarters of the way up the sides of the ramekins, being careful not to let any water splash into the custard.
6. Bake the Custard: Bake in a preheated oven at 325°F (163°C) for 30-45 minutes. The custard is done when the tops are set but the centers still jiggle slightly when shaken. Smaller ramekins or deeper custards require longer baking time.
7. Cool and Chill: Remove the ramekins from the water bath and cool to room temperature. Then refrigerate for at least 2 hours, or up to 3 days if wrapped, to fully set and chill.
8. Caramelize the Sugar: Sprinkle about 1 tablespoon of granulated sugar evenly over each chilled custard. Using a kitchen torch or broiler, caramelize the sugar until it forms a golden, crisp crust. Serve immediately or chill again before serving.

Notes

• For less sweetness, reduce the sugar in the custard to 1/4 cup as preferred.
• Ensure not to boil the cream to avoid curdling the custard.
• Carefully avoid getting water into the ramekins during the water bath baking step.
• Use a kitchen torch for the easiest and most controlled caramelization; if using a broiler, watch closely to prevent burning.
• This crème brûlée can be prepared up to 3 days in advance, keeping the custard chilled without caramelizing until ready to serve.

Keywords: crème brûlée, easy crème brûlée, classic French dessert, vanilla custard, caramelized sugar, baked custard, elegant dessert