Creme Brulee

Creme Brulee Recipe – a popular dessert of French origin with a sweet, rich, custard base then topped with a caramelized sugar ceiling. It’s sooo easy to make and you only need 6 ingredients to make this smooth and decadent luxurious dessert!

Course Dessert

Cuisine French

Prep Time 20

Cook Time 40

Refrigerate Time 30

Total Time 1 30

Servings servings

Calories 321kcal

Author Imma

Ingredients

1 1/2 cups (500ml) heavy whipping cream
¼ cup whole milk
1 vanilla bean , split and seeded (or 1.5-2 teaspoons pure vanilla extract or paste)
4 large egg yolks
⅓ -½ cup granulated sugar
2 tablespoons Turbinado sugar or granulated sugar , for the caramelized topping

US Customary - Metric

Instructions

Custard Base

Preheat oven to 325 degrees F and bring about 3-4 cups of water to a boil on a stovetop. Prepare ahead the ramekins and place them in a roasting pan or a baking pan.
On another Dutch oven or medium saucepan, heat heavy whipping cream and whole milk on a medium heat.
Then add vanilla bean or extract once it starts to simmer. Give it a quick stir and simmer for another 5-7 minutes. Remove from heat and set aside.
In a large bowl, add in egg yolks followed by the sugar. Whisk until fully combined.
Slowly and steadily pour in the milk mixture 1 cup at a time into the egg combination while whisking in between to fully incorporate.
Carefully transfer and divide the custard mixture into each ramekins. Then pour in the hot water into the hot pan and around the ramekins making sure not to splash any water into the ramekins.

Baking the Creme Brulee

Place them in the oven and bake for 35- 40 minutes or until the edges are set and centers are less jiggly. The depth of your ramekins would also determine how long to bake the custard mixture. As a rule, bake custard that are less than 1 inch deep and in and those in shallow dishes around 30 minutes. For narrow and taller custard that are 2-inches deep, bake them around 50 minutes to an hour.
Using a tong, remove the creme brulees from the baking dish. Place on a wire rack to cool for 5 minutes and refrigerate for at least 30 minutes before serving.
When ready to serve, take out the ramekins from the fridge and dab the tops with the turbinado sugar and caramelize them using a kitchen torch or broil for 5-10 minutes while rotating them frequently for even cooking.
Take them off from the oven when it’s already brown and bubbling. Serve right away after or let it sit again the fridge for an hour before serving. Top it with berries, if desired.

Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition