Description
This Easy Crème Brûlée recipe is a classic French dessert featuring a rich, creamy custard base topped with a contrasting layer of crisp caramelized sugar. It combines simple ingredients like heavy cream, egg yolks, sugar, and vanilla to create an elegant, indulgent treat perfect for special occasions or everyday desserts.
Ingredients
Scale
Custard Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup granulated sugar (plus extra for caramelizing)
- 1 pinch fine sea salt
- 1 tsp vanilla extract (or vanilla bean paste)
Instructions
- Preheat Oven and Prepare Custard Base: Preheat your oven to 325°F (160°C). In a mixing bowl, whisk together the egg yolks, sugar, and fine sea salt until the mixture is pale and slightly thickened. Meanwhile, heat the heavy cream in a saucepan until just about to simmer, then slowly pour the hot cream into the egg yolk mixture while whisking continuously to temper the eggs and prevent curdling. Stir in the vanilla extract for flavor.
- Strain and Bake: Strain the custard mixture through a fine-mesh sieve into a clean bowl to ensure a smooth texture. Pour the mixture evenly into six ramekins. Place the ramekins in a deep baking dish or roasting pan and carefully pour hot water into the pan until it reaches halfway up the sides of the ramekins, creating a water bath to gently cook the custards.
- Bake Until Set: Bake in the preheated oven for about 40 minutes or until the custards are set but still slightly jiggly in the center. Remove the ramekins from the water bath and cool to room temperature. Then refrigerate for at least 2 hours or overnight to fully chill and firm up.
- Caramelize the Sugar Topping: Before serving, sprinkle a thin, even layer of granulated sugar over each chilled custard. Use a kitchen torch to caramelize the sugar by melting it until golden brown and crisp. Alternatively, place the ramekins under a broiler for a few minutes watching carefully to avoid burning.
- Serve: Allow the caramelized sugar to harden for a minute or two, then serve immediately for the signature crackling contrast between the creamy custard and caramelized topping.
Notes
- Use room temperature egg yolks to help mix evenly with the hot cream.
- Straining the custard mixture is essential for smoothness and to remove any cooked egg bits.
- If you don’t have a kitchen torch, the broiler step works well but watch it closely to prevent burning.
- Crème brûlée can be made a day ahead of time and refrigerated before caramelizing the sugar.
