written by @juliarecipes
Crème brûlée is definitely the one of the easiest & luxurious creamy desserts ever. If you haven’t tried yet, this luscious, silky, rich custard covered with crispy caramel top, then you are missing out so much in your life. This is a pure bliss dessert.
I have been always attracted by creamy desserts and with crème brûlée there is no exception. This recipe for crème brûlée might sound at first intimidating, but I promise, that it is really easy to make and you don’t even need the torch to create the caramelized top.
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WHAT INGREDIENTS WE WILL USE:
WHAT SPECIAL COOKING TOOLS WE WILL NEED:
- deep baking dish
- 5 taller ramekins (about 2 inches (5 cm) high)
Yes, you are reading it all right, because crème brûlée is made out of these 5 ingredients. Usually you might find on the internet the recipe for crème brûlée only with heavy cream. I rather use a little bit of whole or 2% milk to cut down a bit on the richness of heavy cream. Trust me, it will be a bliss.
HOW TO MAKE CREME BRULEE:
We will start with separating the egg yolks from egg whites. The egg whites won’t be used in this recipe, but you can keep them for healthier option of breakfast omelette or you can use is for making meringues or pavlova dessert. Set the egg yolks in medium bowl aside and the egg whites place in the refrigerator.
Preheat the oven, 350 F / 160C and get ready deep oven safe dish, where we will be baking the crème brûlée in ramekins. In a small saucepan pour milk and heavy cream and let reheat on low medium heat, until the edges starts lightly boiling.
In the meanwhile, in a medium bowl, add the egg yolks and the sugar and whisk until creamy and fluffy. If you have an electric hand mixer, it would be handy. I have been whisking manually good 10 minutes to achieve fluffy and creamy consistency and it’s well worth having your crème brûlée this fluffy. So if you rather use your hand mixer, go ahead, it will save you the time and energy.
I am always using good quality liquid vanilla extract, so there would not be a need for real vanilla beans, but if you are preparing this luxurious dessert for special occasion, you might consider buying 1 bean of vanilla. It will add the luxuriousness of vanilla seeds and the vanilla perfume is unforgettable. If you will be using vanilla bean, cut it in half (long-wise), remove with spoon the seeds and together with the seeds and the vanilla bean itself, toss it all in the saucepan with the cream and reheat the cream.
Gradually whisk hot cream, into egg yolk mixture, little by little, so we do not cook the eggs. Once all the cream is in the egg yolk mixture, strain the liquid to make sure all the egg yolk residue will stay in the strain , not in the crème brûlée.
Pour the liquid evenly in clean ramekins. Pour hot water into oven safe dish to reach halfway up ramekins. In the oven 350 F/ 160 C , bake until set but with a slight jiggle in the center, about 30 to 35 minutes. Carefully remove ramekins from water. Cool on wire rack. When cool, cover with plastic wrap and refrigerate for least 2 hours.
TORCH OR OVEN
Just before serving, sprinkle 1 teaspoon of sugar evenly over surface of ramekins. And either use a mini torch or place the ramekins directly under the broiler, heat until sugar melts and caramelizes. Using a torch, you will create the real crunchy and hard caramelized top and your crème brûlées cream won’t get warm. If you use broil option on your over, it will caramelize the sugar on the top, but won’t create this hard caramelized top, without reheating the cream. Solution to this problem would be, to heat the crème brûlée until hard caramelized top is created and then refrigerate again the crème brûlée, right after broiling it. Do not cover the ramekins with the food foil, otherwise the hot sugar melted and cold refrigerator will create condensation and it will soften your crispy caramel on the top. And voila, your luxurious, silky and creamy dessert with little caramelized crunch on top is ready to be served.
Preparation time: 15 minutes ⭐cooking time: 35 minutes⭐ servings: 5 ramekins
- 4 egg yolks
- 1/4 (50 g) cup sugar
- 1 tsp vanilla extract or 1 vanilla bean
- 1 1/2 cup (300 ml) whipped cream
- 1/2 cup (100 ml) milk (whole or 2%)
- Preheat the oven to 325°F (160°C). Place 5 ramekins in a baking dish. Set aside.
- Heat the cream in saucepan over medium-high heat until it starts to gently boil on the sides.
- Meanwhile, whisk egg yolks and a 1/4 cup of sugar until thick and creamy, about 5 minutes. If you will be using electric hand mixer, it will take 3 minutes. Stir in vanilla extract
- When the cream is hot, gradually whisk into egg yolk mixture. Once all the cream is in the egg yolk mixture, strain the liquid to make sure all the egg yolk residue will stay in the strain , not in the crème brûlée.
- Pour mixture into ramekins, dividing evenly. Pour very hot water into baking dish to reach halfway up ramekins.
- Place baking dish in the oven and bake for about 30 to 35 minutes for taller ramekins or until it’s set.
- Remove ramekins from water and cool on wire rack.
- When cool, cover with plastic wrap and refrigerate for least 2 hours.
- Just before serving sprinkle 1 tsp of sugar evenly over surface of the crème brûlée. Using a mini torch or by placing the ramekins directly under the broiler, heat until sugar melts and caramelizes.
- Serve immediately.
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