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.
Servings: 4
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.
Video
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