Crème Brûlée is on the top of almost everyone’s dessert list when they go out to dinner. It’s this magical, delicious dessert you can only get in a restaurant…..sigh.
Well my friends, I’m here to dispel that myth and show you just how easy it is to make this OMG delicious Restaurant Style Dessert in your own home……. in a matter of minutes.
Let’s gather our ingredients together for our Crème Brûlée. There are 4 ingredients, that’s it…… count them for yourself. Egg yolks, sugar, cream and vanilla (and a vanilla bean if you can find a good one).
The process is oh so simple. All you need to do is scald your cream (do not bring to a boil, just until the bubble start to come up the sides). While the cream is cooling, whip the eggs and sugar together for 2-3 minutes until they turn pale and thicken slightly. Add the vanilla to the cream and slowly pour the cream into the egg mixture, whipping as you pour. (If you’re using a vanilla bean you want to scrape it down and add the insides to the cream as it scalds. Save the bean and let it dry out. You can use it to make vanilla sugar) You’re done.
Well almost done. Next you pour the cream mixture into your ramekins, placing them into a baking dish. Fill the baking dish with boiling water, halfway up the ramekins.
Place the baking dish in a preheated 300 degree oven for around 30 minutes or until they have fully set (can still be a little jiggly). Once removed from the oven, take the ramekins out of the water (or they will continue to cook). Let them cool for 15 minutes and place them in the fridge to chill for at least 2 hours.
The last step is sprinkling the tops with sugar and either placing them directly under your broiler or if you’re brave get a little blow torch and have fun caramelizing the sugar by hand. (just be careful its not difficult but a little harder than it looks)
And Voila, you have just prepared the Classic French Dessert- Crème Brûlée !!
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons pure vanilla extract or 1 vanilla bean split and seeds removed
- 5 large egg yolks room temperature
- 1/4 cup granulated white sugar
- 4 tablespoons superfine white sugar caster sugar
- Preheat oven to 300 degrees and place rack in center of oven.
- Place 4 - one cup ramekins in a roasting pan.
- In a saucepan, over medium-high heat, bring the cream and the vanilla bean seeds to the scalding point (the cream should just begins to bubble around the edges). Remove from heat and allow to cool slightly.
- In a mixing bowl beat the egg yolks and sugar until thick and pale (2-3 minutes). (You can do this with a wire whisk or hand mixer.)
- Gradually pour the scalding cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. (Stir in vanilla extract, if using.)
- Strain into a large measuring cup and pour the custard into the ramekins.
- Prepare a water bath for the creme brûlée by carefully pouring enough hot or boiling water into the roasting pan, to halfway up the sides of the ramekins.
- Bake for about 30 - 40 minutes (baking time can vary depending on size of ramekins and temperature of water) or just until the custards are set (a slight jiggle is okay).
- Immediately remove the custards from the water bath and cool to room temperature on a wire rack (about 14 minutes).
- Refrigerate (uncovered) for at least 2 hours or until cold and firm. (after they are chilled they can be covered and stored in the refrigerator for about three days)
- To serve, remove the custards from the refrigerator. Sprinkle an even layer (about 1 tablespoon of superfine sugar over the custards.
- Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly. (If using a torch, place it about 2 inches, at an angle, over the custard and move the torch around until the sugar melts and caramelizes.
- Let sit a few minutes so the sugar can harden then serve and enjoy!