Easy Creme Brulee Recipe

What is crème brûlée? What is that creamy, dreamy custard with the shatteringly crisp caramelized sugar topping? Is it possible to order something in a fancy restaurant? I used to think so too. But guess what? How do I make my own crème brûlée? Only possible, it’s surprisingly straightforward! It’s like the sophisticated cousin of pudding, but way more impressive. Plus, you get to smash the sugar topping, which is incredibly therapeutic, especially after a long time.

What is Crème Brûlée?

What exactly is crème brûlée? The name literally means “burnt cream” in French, and it perfectly describes the two key components: With a smooth, vanilla-infused custard base and caramelized sugar crust on top, you get the perfect flavor. What is a baked custard made from cream, egg yolks, sugar, and vanilla, chilled until firm, then topped with whipped cream. Is it possible to caramelize sugar with a kitchen torch? If you’re feeling brave, you can use the broiler! What’s the difference between custard and crunchy topping? What’s essentially like an adult pudding, but with a fun, crunchy surprise?

Why you’ll love this recipe?

How do I make an easy crème brûlée recipe? I promise, once you try it, you’ll be hooked. Here’s why:

• The Flavor:What is the best vanilla custard you’ve ever tasted? It’s subtly sweet, intensely creamy, and has that unmistakable vanilla aroma that just screams. “Then you get that bittersweet crack of caramelized sugar, and *bam* – flavor explosion! I tested this with different extracts and realized that it’s crucial to use high-quality vanilla extract. What are the best extracts for flavor?
• The Simplicity:Don’t be intimidated! This recipe uses only a handful of ingredients and requires minimal effort. No fancy techniques, no complicated steps. It’s much easier than making a pie crust from scratch. What is the secret to making cream that doesn’t boil?
• Cost-EfficiencyYou probably already have most of the ingredients in your pantry. Heavy cream, eggs, sugar, vanilla – that’s it! Compare that to ordering it at a restaurant, and you’re saving tens of thousands of dollars. What is the best way to impress without breaking the bank?
• The Versatility:While vanilla is delicious, you can easily customize this recipe with different flavors. I’ve tried adding lemon zest, a splash of bourbon, and even lavender. What are the possibilities? What are some of the best date nights in the world?

What I love about this **easy crème brûlée recipe** is that it’s foolproof. I’ve made it countless times, and it always turns out perfectly. Is it a recipe that has been passed down in my family for generations? What are some of the best things to do along the I’ve made this even on busy weekdays when I’m craving something sweet and simple after dinner. What is the look on people’s faces when they crack through that sugar crust?

How do you make a creamy crème brûlée?

Quick Overview

How do I make a simple crème brûlée? Sugar, adding vanilla, baking in a water bath, chilling, and caramelizing the sugar topping. What is the importance of water bath? It ensures that the custard cooks evenly, preventing it from curdling. Don’t skip this step! What is the best thing about making a batter, and then caramelizing it? When is sugar ready to eat?

Ingredients Notes:

For the Crème Brûlée:

Heavy Cream: This is the star of the show! Use heavy cream (at least 36% fat) for the richest, creamiest custard. I’ve tried it with half-and-half, and it just doesn’t have the same luxurious texture.

Egg Yolks:What gives crème brûlée its signature richness and velvety texture? Don’t throw away the whites! You can use them to make meringues or an egg white omelet.
Granulated Sugar:Is it safe to use plain old granulated sugar? It sweetens the custard and caramelizes beautifully on top.
Vanilla Extract: What isHow do I use high quality vanilla extract for flavor? Can you also use a vanilla bean, scraping the seeds into the cream for an even more intense vanilla flavor? I always add a tiny pinch of salt to my food. It enhances the sweetness and brings out the other flavors.

For the Brûlée Topping:

Granulated sugar:If you can find coarser sugar, use it for better caramelization.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 325°F (160°C). This low temperature is key for gentle cooking. While the oven warms up, prepare your ramekins. I usually use six 6-ounce rimekin. Place them in a baking dish with high enough sides to hold water.

Step 2: Heat the Cream

In a saucepan, combine the heavy cream, vanilla extract, and salt. Set aside. Is it safe to cook cream over medium heat? Why is boiling important because it can scald the cream and affect the texture. Remove from heat and let it steep for about 10 minutes to infuse the vanilla flavor.

Step 3: Whisk Yolks and Sugar

While the cream is heating, whisk together the egg yolks and sugar in a separate bowl until pale and fluffy. Set aside. Is it possible to This usually takes about 2-3 minutes. Don’t overwhisk, or you’ll incorporate too much air into the mixture.

Step 4: Temper the Yolks

This step is crucial to prevent the yolks from scrambling. Slowly drizzle a small amount of the hot cream into the egg yolk mixture, whisking constantly. How do I increase the temperature of the yolks? Repeat this process a few times until the yolk mixture is warm to the touch.

Step 5: Combine Everything

The yolk mixture is warmed in the remaining hot cream and whisk until smooth. If you see any small bits of cooked egg, strain the mixture through a fine-mesh sieve to remove the seeds. How do I make a smooth custard?

Step 6: Fill Ramekins & Water Bath

Carefully pour the custard mixture into the prepared ramekins, filling them almost to the top. Place the baking dish with the ramekins in the preheated oven. Carefully pour hot water into the baking dish, filling it halfway up the sides of the ramekins. How do you cook custards in water?

Step 7: Bake

Bake for 40-50 minutes, or until the custards are set around the edges but still slightly wobbly in the center. When you shake a baking dish, they should jiggle slightly. How long does it take for a cake to bake?

Step 8: Chill

Carefully remove the baking dish from the oven and let the ramekins cool in the water bath for about 10 minutes. Then, remove the ramekins from the water bath and refrigerate for at least 4 hours, or preferably a day. This chilling time is essential for the custards to fully set and develop their signature creamy consistency.

Step 9: Brûlée the Top

When you’re ready to serve, sprinkle a thin, even layer of granulated sugar over the top of each serving. Use a kitchen torch to caramelize the sugar, moving the flame evenly over the surface until it’s golden brown. Is it melted and golden brown? If you don’t have a kitchen torch, you can place the ramekins under the broiler for ten minutes. If you’re preparing custards for a party, watch them carefully to prevent them from overheating. Let the caramelized sugar cool for a minute or two to harden before serving. What’s the fun part about cracking a sugary crust with your spoon?

What should I serve it with?

What are some ways to elevate a crème brûlée?

For Breakfast:A small side of fresh berries, like raspberries or blueberries adds a touch of sweetness and freshness. Is there tartness in custard? Can you serve this with coffee or espresso?

For Brunch:Add fresh fruit, and a sprig of mint to the ramekin. You can pair it with ice-cold beers or Mimosas. What makes a good brunch dish?

As Dessert:Serve with vanilla ice cream or whipped cream for an extra indulgent treat. Can you add a touch of decadence to your favorite dessert?

For Cozy Snacks: Caramelizing the topping right before serving, so the contrast of the warmth and the creaminess are perfect to have on a cold night.

In my family, we always serve crème brûlée with a glass of dessert wine, like Sauternes or Vin Santo. The sweetness of the wine pairs beautifully with the rich custard and caramelized sugar. It’s a tradition I cherish, and it always makes the occasion feel extra special.

Top Tips for Perfecting Your Easy Crème Brûlée

Over the years, I’ve learned a few tricks to guarantee perfect crème brûlée every time:

Cream Temperature: Don’t let the cream boil! Overheated cream can curdle and affect the texture of the custard. Heat it gently over medium heat until it’s just simmering around the edges.

Tempering: Take your time when tempering the egg yolks. Drizzle the hot cream into the yolks slowly, whisking constantly, to prevent them from scrambling.

Water Bath: Don’t skip the water bath! It’s crucial for gentle cooking and prevents the custards from curdling. The water should come halfway up the sides of the ramekins.

Baking Time: Keep an eye on the custards while they’re baking. They’re done when they’re set around the edges but still slightly wobbly in the center. The baking time may vary depending on your oven, so check them frequently.

Chilling Time: Allow the custards to chill for at least 4 hours, or preferably overnight. This chilling time is essential for the custards to fully set and develop their signature creamy texture.

Sugar Layer: Sprinkle a thin, even layer of sugar over the top of each custard before caramelizing. Too much sugar will result in a thick, hard crust that’s difficult to crack. I use Demerara sugar for a deeper caramel flavor and nice crunchy topping.

Storing and Reheating Tips

If you have leftover crème brûlée (which is rare in my house!), here’s how to store it:

Refrigerator Storage: Store the un-brûléed custards in the refrigerator for up to 3 days. Cover them loosely with plastic wrap to prevent them from drying out. I prefer to leave the caramelizing of the sugar for just before serving to keep that amazing crack.

Freezer Instructions: I don’t recommend freezing crème brûlée, as the texture can change and become grainy. However, if you must freeze it, wrap each custard tightly in plastic wrap and then in foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Glaze Timing Advice: It’s best to caramelize the sugar topping just before serving. The caramelized sugar will soften and become sticky if stored in the refrigerator for too long.

Frequently Asked Questions

Final Thoughts

So, there you have it – my **easy crème brûlée recipe** that is a guaranteed hit! This recipe is truly worth trying because it allows you to create a restaurant-quality dessert in your own home with minimal effort. The combination of creamy custard and brittle sugar topping is simply irresistible. Plus, it’s a great way to impress your friends and family. If you enjoyed this recipe, you might also like my chocolate lava cakes or my lemon bars. They’re both equally delicious and easy to make! I can’t wait to hear how yours turns out! Leave a comment below and let me know if you try it. Happy baking!

Easy Creme Brulee Recipe

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Course: Dessert

Kitchen: French

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Ingredients

 

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• ▢ 2 cups heavy cream
• ▢ 1 vanilla bean or 2 teaspoons vanilla extract
• ▢ 5 large egg yolks
• ▢ 1/2 cup granulated sugar
• ▢ 4 –6 teaspoons granulated sugar for caramelized topping

Instructions

• Preheat Oven:
• Set your oven to 325°F (160°C). Place 4 ramekins in a deep baking dish.
• Heat the Cream:
• In a small saucepan, warm the heavy cream and scraped vanilla bean seeds (or vanilla extract) over medium heat until just steaming — don’t let it boil. Remove from heat and let sit for a few minutes to infuse.
• Whisk the Yolks & Sugar:
• In a separate bowl, whisk together the egg yolks and 1/2 cup sugar until light and creamy.
• Temper the Eggs:
• Slowly pour a bit of the warm cream into the yolks while whisking constantly, then gradually add the rest. This keeps the yolks from scrambling.
• Pour into Ramekins:
• Strain the mixture through a fine mesh sieve, then divide evenly between the ramekins.
• Create a Water Bath:
• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
• Bake:
• Bake for 30–35 minutes, or until the custards are just set — the centers should still jiggle slightly.
• Chill:
• Remove ramekins from water and let cool. Cover and refrigerate for at least 2 hours or until fully chilled.
• Caramelize the Sugar:
• Just before serving, sprinkle 1–1½ teaspoons of sugar over each custard. Use a kitchen torch to melt and brown the sugar until crisp. Let stand 1–2 minutes before serving.