This Creme Brulee Recipe results in a rich, smooth, and silky custard base that's finished off with a layer of crunchy caramelized sugar! It's an impressive and decadent dessert that's deceivingly easy to make!
⅓cupgranulated sugar(66 grams) ¼ if you prefer less sweet
1teaspoonvanilla extract
¼cupgranulated sugar for topping
Instructions
In a small pot, heat cream over medium heat until hot but not boiling -- wait until you can see small bubbles just along the edge of the pot.
While the cream is heating, whisk together egg yolks, ⅓ cup sugar and vanilla -- this is best done in a large glass measuring cup for easy pouring.
When the cream is hot, add it to the egg yolks in small doses, whisking well after each addition.
Divide into four 7-8oz ramekins (wider and shallower is better but any will work).
Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins -- be careful not to get any water into the ramekins!
Bake at 325 degrees F for 30-45 minutes -- this will depend on how deep the custard is. (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days if you want to prep these ahead).
Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.
Notes
Notes:
Use shallow ramekins. The wider, shallower ramekins not only lower the bake time, but they also increase the surface area of the top, which means you get more of that yummy sugar topping!
Temper the eggs. Make sure you add the egg mixture to the hot cream little bits at a time. If you add it all at once, you'll just end up with really sweet and creamy scrambled eggs.
You'll know the custard is done baking when the edges have set but the center is still slightly jiggly.