Crème Brûlée

Not as hard as you would think!

Crème Brûlée Recipe Review

There is no need to only have Creme Brulee at a restaurant. It will need to be refrigerated for 2 hours, but the prep time is relatively short.

The amount of time to bake depends on the size and shape of your ramekin. I prefer the shallow ones because you get more caramelized sugar topping and the bake time is less.

If you don’t have a torch, you can use the broiler in your oven.

Creme Brulee

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Prep Time: 25

Cook Time: 25

Refrigerate/Chill: 2

Course: Dessert

Servings:

Equipment

4 Ramekins
Propane Torch optional

Ingredients

5 Egg Yolks
1/4 cup Sugar
1 pinch Salt
2 cups Heavy Cream
1/2 tsp Vanilla Extract
1/2 cup Sugar for Topping

Instructions

Heat oven 325
In medium bowl, whisk the sugar, salt, and egg yolks. Set aside.
Heat cream in medium saucepan over medium heat until scaled (small bubbles on the side of the pan.)
Slowly temper the hot cream into the sugar/salt/yolk mixture.
Stir in vanilla extract.
Strain the mixture through a fine sieve into a pitcher or large measuring cup.
Arrange ramekin in a baking dish with deep sides.
Pour the mixture in the ramekins.
Fill the baking dish with water to come halfway up the sides of the ramekins.
Cover the dish with foil.
Bak until just set, 25 to 50 minutes. Check early. Baking time will depend on the thickness and depth of the ramekins and baking dish.
Carefully remove the baking dish from the oven and let the ramekins cool in the water bath.
Remove and cover with plastic.
Refrigerate at least 2 hours or up to 2 days.
For the toppin g sprinkle a light layor of sugar over each cold creme brulee just before serving.
Caramelize either using a propane torch by passing over the sugar or putting under broiler in your oven.