Easy Crème Brûlée

Easy Crème Brûlée. While it may seem like a sophisticated treat only enjoyed at a fancy restaurant, creating this luscious custard dessert at home is much easier than you might think!

With this easy recipe and helpful tips, you can impress your guests or simply treat yourself to a restaurant-worthy dessert right at home. Watch how this velvety dessert was made here and listen to the first crack of the caramelized sugar…my favourite part!

Ingredients

• Egg yolks
• Heavy cream
• Salt
• Vanilla extract
• Sugar

Instructions

Preheat the oven to 325°F (175°C)

Add the cream, salt and vanilla to a small pot and whisk to combine. With the heat on medium-low, warm the cream until bubbles appear at the edges. Remove the pot from the heat.

In a bowl, whisk the egg yolks, then add the sugar and whisk together until smooth.

Whisking a little at a time (so that the eggs do not start to cook) add ⅓ cup of the warm cream mixture into the eggs. Then slowly add the rest of the cream.

To ensure a smooth custard, place a fine-mesh strainer over a large liquid measuring cup. Then strain the cream mixture to remove excess foam, potential lumps or egg solids.

Pour the mixture into the 4 x 5-ounce Crème Brulé ramekins

Carefully place the ramekins on a sheet pan, then fill the dish with boiling water halfway up the sides of the ramakins. Bake for 30 to 40 minutes, until almost fully set with a somewhat jiggly center. Remove the baking dish from the oven, and carefully transfer each ramekin to a wire rack to cool for about 60 minutes. Cover the ramakins and place them in the refrigerator for at least 4 hours, or up to 2 days, to fully set.

When ready to serve, sprinkle each custard with 1 tablespoon of sugar in a thin layer. Use a kitchen torch to caramelize the tops until the sugar melts and browns. When the topping cools it should be hard to the touch.

Garnish with fresh berries, mint and edible flowers, optional. Serve within 30 minutes.

Crème Brûlée Equipment

• 4 x 5-ounce ramekins with 4.8″ diameter and 0.9″ height
• Kitchen torch

This easy Crème Brûlée recipe was cooked in my Hestan Duel fuel Range with the help of some Hestan Cuilinary cookware & mixing bowls.

Proud Hestan and Hestan Culinary Ambassador. Opinions in this post are my own.

📖 Recipe

Easy Crème Brûlée

Easy Crème Brûlée? Yes, it sure can be! While it may seem like a sophisticated treat only enjoyed at a fancy restaurant, creating this luscious custard dessert at home is much easier than you might think!

5 from 1 vote

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Inactive time 5 hours hrs

Total Time 5 hours hrs 55 minutes mins

Course Dessert

Cuisine French

Servings 4 People

Equipment

• 4 5-ounce ramekins with 4.8″ diameter and 0.9″ height
• 1 Kitchen torch

Ingredients

  

1x2x3x

• 5 large egg yolks
• 2 cups heavy 35% cream
• ⅛ teaspoon salt
• 1 ½ teaspoons vanilla extract
• ½ cup granulated sugar plus 4 tablespoons for caramelizing

Instructions

 

• Preheat the oven to 325°F (175°C)
• Add the cream, salt and vanilla to a small pot and whisk to combine. With the heat on medium-low, warm the cream until bubbles appear at the edges. Remove the pot from the heat.
• In a bowl, whisk the egg yolks, then add the sugar and whisk together until smooth.
• Whisking a little at a time (so that the eggs do not start to cook) add ⅓ cup of the warm cream mixture into the eggs. Then slowly add in the rest of the cream.
• To ensure a smooth custard, place a fine-mesh strainer over a large liquid measuring cup. Then strain the cream mixture to remove excess foam, potential lumps or egg solids.
• Pour the mixture into the 4 x 5-ounce Crème Brulé ramekins
• Carefully place the ramekins on a sheet pan, then fill the dish with boiling water halfway up the sides of the ramakins. Bake for 30 to 40 minutes, until almost fully set with a somewhat jiggly center. Remove the baking dish from the oven, and carefully transfer each ramekin to a wire rack to cool for about 60 minutes. Cover the ramakins and place them in the refrigerator for at least 4 hours, or up to 2 days, to fully set.
• When ready to serve, sprinkle each custard with 1 tablespoon of sugar in a thin layer. Use a kitchen torch to caramelize the tops until the sugar melts and browns. When the topping cools it should be hard to the touch.
• Garnish with fresh berries, mint and edible flowers, optional. Serve within 30 minutes.

Notes

6 Helpful Crème Brûlée Tips to Ensure Your Success:

1. There are only 5 ingredients in this recipe, so it is important to use fresh, high-quality ingredients for the best flavour and texture.
2. Make sure the cream is hot but not boiling when adding it to the egg mixture to avoid cooking the eggs. When bubbles appear at the edges, remove the pot from the heat.
3. Straining the custard ensures a smooth and creamy texture, free from any lumps or cooked egg bits.
4. The water bath is essential for even cooking and preventing the custards from cracking. Carefully fill the dish with boiling water halfway up the sides of the ramekins.
5. Allow the custards to chill for several hours or overnight for the best results.
6. When caramelizing the sugar, be careful not to burn it. A kitchen torch gives you better control.

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