Easy Crème Brûlée

Easy Crème Brûlée features a smooth and silky vanilla custard, along with a caramelized, crisp topping. With just five ingredients, this is a simple, yet impressive dessert that everyone will love!

Course Dessert

Cuisine French

Keyword crème brûlée

Prep Time 15

Cook Time 30

Chilling Time 4

Total Time 4 45

Servings 6-ounce ramekins

Calories 674

Author Gayle

Equipment

Ingredients

5 egg yolks
½ cup granulated OR superfine sugar
3 cups heavy whipping cream
¼ teaspoon salt
3 teaspoons pure vanilla extract

Caramelized Topping

¼ cup granulated OR superfine sugar

Instructions

Preheat oven to 325°F. Bring a medium pot of water to a boil for the water bath that will be used to bake the custard.
In a medium bowl, whisk egg yolks and sugar until mixture is a pale yellow, about 2-3 minutes. Set aside.
In a small saucepan, heat heavy cream and salt over medium heat until bubbles form around sides of pan. Remove from heat and stir in vanilla extract. Then whisk a small amount of hot cream into egg mixture to temper eggs, whisking continuously.
Whisk continuously while adding small amounts of the rest of hot cream into eggs.
Place ramekins in a baking pan(s) and add boiling water to pan to fill halfway up the sides of ramekins. This will help the custard set evenly and retain that silky texture. Pour mixture into each ramekin, filling almost to the top.
Bake 25-35 minutes, or until edges are just set and center is jiggly. Keep a close eye on the oven at the 25-minute mark, as you don't want to overbake (you'll end up with a dense, eggy-type mixture). The internal temperature should reach 170°F.
Remove from oven and water bath and let cool completely to room temperature. Then refrigerate for at least four hours, or overnight.
When ready to serve, sprinkle tops of each ramekin with granulated or superfine sugar. Spread the sugar around by picking up each ramekin and distributing it by swirling dish around. You want a very fine layer of sugar. You should almost be able to see the custard through sugar.
If using a crème brûlée torch, heat the sugar until it is caramelized. Serve immediately.
If broiling custards, place ramekins on a baking sheet and broil about 5-6 inches from heat for 4-7 minutes, or until sugars are caramelized. Be sure to rotate pan frequently while broiling so sugars don't burn. Serve immediately.

Notes

Crème Brûlée can be made up to two days ahead of time. Prepare and bake as directed, and store in the refrigerator. Caramelize toppings just be serving.
See my tips and tricks for making this Easy Crème Brûlée above the recipe box.

Nutrition