Crème Brûlée
Satisfy your sweet tooth with a classic Crème Brûlée recipe! Follow my easy-to-follow steps and get ready for delicious, creamy perfection.
Ingredients
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- 6 egg yolks
- ⅓ cups granulated sugar
Instructions
- Preheat the oven to 325° F
- Heat 2 cups heavy cream and 2 tsp vanilla extract in a saucepan over medium heat until it starts to simmer. Remove from heat and set aside.
- In a medium mixing bowl beat together 6 egg yolks and ⅓ cup sugar for about 5 minutes until it has a thicker consistency and a pale color.
- Gradually add the cream and vanilla mixture to eggs until combined, stirring constantly.
- Divide the mixture between 8 ramekins, place in a large baking pan. Pour hot water into the pan about halfway up the side of the ramekins.
- Bake at 325° F for 35-40 minutes until the edges are set and the center is slightly jiggly.
- Remove from the oven, removed the ramekins from the pan, cool completely and cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, sprinkle sugar over the ramekins and using a culinary torch, brown the sugar to caramelize the top.
Notes
It’s really important to temper the egg yolks, you need to add the hot cream gradually while whisking constantly. This prevents the eggs from curdling and no one wants curdled eggs in their dessert.
Another important step is using the water bath. The water bath creates the moist conditions that you need to help with more even baking.
Baking time is going to depend on your oven and the size of your ramekins. The key is to bake until the edges are set and the center is still slightly jiggly.