With the holidays around the corner I thought I’d share How to Make Creme Brulee. It’s not a flan or a pudding, it’s a rich custard topped with a hard caramel. The fun part in reaching that thick vanilla custard is breaking through that hard caramel topping!
How to Make Creme Brulee
Some people would think this to be a difficult dessert to make, but it is seriously easy with minimal ingredients and hands down is one of my top 5 desserts. And this is coming from a tried and true chocoholic.
What’s Creme Brulee?
It’s not a flan or a pudding, but a rich vanilla flavored custard topped with a hard caramel.
What is in Creme Brulee?
It’s pretty simple and the ingredients are heavy cream, eggs, vanilla and sugar. That’s it and there is no tempering of the cream and eggs with this recipe!
My Creme Brulee is extremely easy to make, is super rich in texture and is such an amazingly delicious dessert.
This vanilla custard is a classic French recipe with four simple ingredients. I have experimented with adding cinnamon or other flavorings in lieu of the vanilla to the liquid mixture prior to baking, but the vanilla is still the classic king.
There is no big mystery or special tools needed. If you don’t have a hand kitchen torch, you can place the entire tray of the ramekins under the broiler and watch the sugar caramelize. That’s what the French term “brulee” comes from and the recipe name basically translates to burned cream.
Watch how to make the easiest Creme Brulee below!
How To Make Creme Brulee
- 10 large egg yolks (room temperature)
- 1/2 cup sugar
- 2 1/2 cups whipping cream (room temperature)
- 1 tbsp pure vanilla extract
- 1/4 cup sugar for caramelizing tops after cooking
- Preheat oven 300°F. Separate egg yolks from whites and save egg whites for another use.
- In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
- Add the whipping cream and vanilla, and beat on low until well blended, about 30 seconds.
- I pour the mixture through a strainer into your 8 ramekins (See Note 1) or custard cups to get rid of any foam or bubbles (See Note 2), but this is optional. Pour up to a 1/4 inch from top of ramekin or cup.
- Place the filled ramekins into a large roasting pan with sides (13x9") and carefully pour hot water around ramekins so that the water almost reaches the top of ramekins. Bake until set, about 50 minutes.
- Carefully remove pan from oven and leave in the water bath until cooled.
- Remove ramekins from water bath, wipe water off ramekins and place in refrigerator to chill for at least 2 hours.
- Prior to serving, remove from refrigerator and sprinkle about 1-2 teaspoons of sugar over each custard top. Using a small, hand-held torch melt the sugar until a burnt caramel is made. If you don't have a torch, place ramekins under broiler 2 to 3 inches from the heat source. Turn on broiler and cook until sugar melts and browns or even blackens a bit, about 5 minutes. *Optionally - Re-chill the ramekins to harden the sugar for 5 minutes then serve. (See Note 3)
- The size I use here are 3 1/4" in diameter, 1 1/4" deep and hold roughly a 1/2 cup.
- I find pouring through a strainer eliminates any foam and leaves a smooth surface. This is purely optional.
- If not serving right away, do not do the sugar topping part. Cover with plastic wrap and refrigerate up to 2 days. Top with sugar and torch/broil before serving. It will not stay completely hard if done more than 3 hours prior.