Creme Brulee
Creme Brulee is one of our favorite easy dessert recipes, made with only 5 ingredients. The silky texture and rich vanilla flavor make this homemade creme brulee recipe taste restaurant-quality with that iconic "crack." The silky custard takes a few minutes to mix and can be made up to 3 days before serving. Use a blow torch to melt sugar over the top just before serving, crack your spoon into it and enjoy.
Ingredients
- 2 cups heavy whipping cream
- 5 large egg yolks
- 1/2 cup sugar
- 1 pinch fine sea salt
- 1 tsp vanilla extract
Instructions
- 1
Warm the cream - Preheat the oven to 325˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add vanilla and remove from heat.
- 2
Add the eggs - In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.
- 3
Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9x13 casserole dish.
- 4
Water bath - Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 325˚F for 30-35 minutes, depending on your ramekin size, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, and then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).
- 5
Caramelize sugar** - When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Use a Blowtorch over the top, moving in a circular pattern until the whole surface is caramelized to a deep amber color.