adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crème Brûlée
Crème Brûlée
0 Likes
Prep Time:
20 minutes
Total Time:
7 hours
Transform your kitchen into a French patisserie with this simple crème brulee recipe, easily achieved with a blowtorch or broiler.
Ingredients:
  • 6 egg yolks
  • 2 cups whipping cream
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla
  • Boiling water
  • 8 teaspoons granulated sugar
Instructions:
  • Preheat the oven to 350°F. Arrange 4 (6-oz) ceramic ramekins in a 13x9-inch pan. Lightly beat egg yolks in a small bowl. In a large bowl, combine whipping cream, 1/3 cup granulated sugar, and vanilla until smooth. Mix in the egg yolks until evenly combined. Divide the cream mixture evenly among the ramekins.
  • Gently place the pan with the ramekins in the oven and pour hot water into the pan, ensuring it reaches two-thirds of the way up the ramekins without splashing.
  • Bake for 30 to 40 minutes until the top is beautifully golden brown and the sides are firm while the center still maintains a slight jiggle.
  • Carefully use tongs or a pot holder to transfer the ramekins to a cooling rack. Let them cool to room temperature for about 2 hours. Cover with plastic wrap tightly and refrigerate for at least 4 hours, up to 48 hours.
  • Uncover the ramekins and gently pat dry any liquid on the custard's surface with a paper towel. Sprinkle 2 teaspoons of granulated sugar over each chilled custard. Use a kitchen torch held 3 to 4 inches away to caramelize the sugar on each custard for about 2 minutes. Keep the flame moving in a circular motion until the sugar melts and turns light golden brown. Serve right away or refrigerate for up to 8 hours before serving.

Similar Recipes