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Easy Creme Brulee Recipe

Easy Creme Brulee

Steven
This classic French dessert has a reputation for being fancy and intimidating, but the truth is quite the opposite. With just five simple ingredients and straightforward techniques, you can create restaurant-quality creme brulee right in your own kitchen.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6
Calories 320 kcal

Equipment

  • Oven - Preheated to 325°F
  • Ramekins - 4-6 shallow oven-safe ramekins, 6-8 oz capacity each
  • Roasting pan - Large pan or deep baking dish for water bath
  • Medium saucepan
  • Mixing bowls
  • Whisk
  • Fine-mesh strainer - Also called a sieve
  • Measuring cups and spoons
  • Kitchen torch - Or use oven broiler (optional)
  • Kettle - For boiling water

Ingredients
  

  • 2 cups heavy cream - 480ml
  • 5 large egg yolks - Room temperature
  • 1/3 cup granulated sugar - 67g, plus extra for topping
  • 1 tablespoon pure vanilla extract - 15ml, or 1 vanilla bean, split and scraped
  • 1/4 teaspoon fine sea salt - 1.25ml
  • 4-6 tablespoons granulated sugar - 50-75g, or turbinado sugar for caramelizing

Instructions
 

  • Preheat oven to 325°F (163°C) and position rack in center. Place ramekins in a large roasting pan and boil water for the water bath. Set a fine-mesh strainer over a large measuring cup with a pour spout.
  • Pour heavy cream into a medium saucepan. If using a vanilla bean, split lengthwise, scrape out seeds, and add both seeds and pod to the cream. Heat over medium-low until hot with small bubbles around the edges, do not boil. Remove from heat and let sit 10-15 minutes if using vanilla bean. Remove and discard pod.
  • Separate egg yolks into a medium bowl. Add 1/3 cup sugar and salt. Whisk vigorously for 1-2 minutes until pale yellow and slightly thickened, with sugar mostly dissolved.
  • Slowly pour about 1/4 cup of warm cream into the egg yolk mixture while whisking constantly to temper the eggs. Continue adding remaining cream in a slow stream while whisking. If using vanilla extract instead of bean, stir it in now.
  • Pour custard mixture through the fine-mesh strainer into the measuring cup. Carefully pour into each ramekin, filling about 3/4 full. Skim off any bubbles from the surface with a spoon or torch.
  • Place roasting pan with filled ramekins in the oven. Carefully pour hot water into the pan until it comes halfway up the sides of the ramekins. Bake for 35-45 minutes until edges are set but centers still have a slight wobble when shaken.
  • Carefully remove roasting pan from oven. Use tongs to lift each ramekin out and place on a cooling rack. Cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate for at least 4 hours or up to 3 days.
  • Just before serving, remove custards from refrigerator. Blot any condensation with a paper towel. Sprinkle 1-2 teaspoons of sugar evenly over each surface, tilting to distribute and tapping out excess.
  • If using a kitchen torch, hold it 2-3 inches from the surface and move in circular motions until sugar melts and turns golden brown, about 1-2 minutes per ramekin. If using broiler, place on top rack 4-5 inches from element and broil 2-4 minutes, watching constantly.
  • Let caramelized tops cool for 2-3 minutes to harden into a crispy shell before serving. Enjoy the satisfying crack of the sugar top and the creamy custard beneath.

Notes

  • Use room temperature egg yolks: Cold eggs can cool the cream too quickly, making it harder to create a smooth mixture.
  • Don't skip the straining step: This removes any cooked egg bits and ensures an ultra-smooth custard texture.
  • Watch the water bath carefully: Water should come halfway up the ramekins but not so high that they float.
  • Check for doneness by the jiggle: Centers should wobble like set Jell-O, not slosh like liquid.
  • Blot surface moisture before caramelizing: Any condensation on cold custards will prevent the sugar from caramelizing properly.
  • Use an even layer of sugar: Too much sugar creates a thick, hard crust; too little won't caramelize properly.
  • Work quickly with the torch: Keep the torch moving to avoid burning spots and achieve even caramelization.
  • Let the caramel cool briefly: Wait 2-3 minutes after torching so the sugar hardens into a crispy shell.
  • Make-ahead friendly: Custards can be prepared up to 3 days in advance and refrigerated before caramelizing.
  • Freezing not recommended: The custard texture changes when frozen, becoming grainy and separated.
Keyword caramelized sugar, creme brulee, easy custard recipe, french dessert, vanilla custard