Creme Brûlée
Foodie, How To

How To Make Easy Creme Brûlée

Creme Brûlée has become one of my all time favorite desserts. I remember as a little girl my Daddy taking me to some of the most amazing restaurants and him always letting me get dessert after lunch or dinner and it would most often times be Creme Brûlée. Creme Brûlée is a burnt cream dessert that consist of a rich custard base topped with a contrasting layer of hardened caramelized sugar. This delicious dessert is normally served chilled; the heat from the caramelizing process often times warms the custard producing a cool center. The traditional flavor for Creme Brûlée is vanilla which is the one that I will sharing with you today. 

Contrary to what beginner bakers may think that its hard to make creme brûlée but it’s actually very easy. I’ve been making it at home with my 12-year-old and even he has mastered making it with my help. It’s only 6 ingredients that cost under $6 vs paying $12-15 in the restaurant.  

Creme Brûlée

 

Let’s get started!  

  1. Start with your ingredients: You will need a quart of heavy cream, half cup of sugar, 6 egg yolks, and vanilla extract. I have also used fresh vanilla instead of vanilla extract.li
  2. It’s Time to Cook: Whisk the eggs (I leave my eggs out to set them to room temperature) ,sugar and a half of teaspoon of vanilla together. Set aside. Heat the heavy cream on medium until the sides begin to bubble. Remove heavy cream and add to the egg yolk mixture slowly using the whisk to properly mix together. Pour the mixture into ramekins, place the ramekins in a roaster pot and add hot water to assist with baking (see images below). Bake for 30 minutes in a preheated oven. Once you remove them from the oven allow them to cool down, the chill for at least 4 hours ( I let mine chill overnight). 
  3. Caramelize Time: Shake a teaspoon of sugar on top of the Creme Brûlée. There are two options to prepare the top: broil in the oven or torch. sugar, then caramelize it under the broiler or with a kitchen torch.

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

 

Creme Brûlée

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