Print

Easy Creme Brûlée Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/easy-creme-brulee-recipe/