Simple & Decadent Creme Brulee – Only 4 Ingredients
There is nothing better than a good creme brulee. Creme Brulee is creamy and rich on the inside and has a crunchy layer of caramelized sugar on the outside.. I find it most delicious when paired with fresh fruit and mint leaves on top.
The key to a good creme brulee is making sure that your base is not too eggy, and has a smooth and creamy consistency. The key to perfectly toasting the sugar on top is to use a kitchen torch to slowly melt and caramelize the sugar. You do not want to go too fast, or you will burn the sugar, or the sugar will remain grainy.
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What you will need for the Creme Brulee
- Heavy Whipping Cream
- Eggs
- Vanilla
- Sugar
- Sugar in the Raw (optional)
Utensils you will need
Below is a list of utensils you will need to successfully make this dessert. I have provided links to some amazon products if you do not have some of these and are looking to purchase them.
- Sauce Pan
- Whisk
- Fine Strainer
- Ramekins
- Kitchen Torch
- Mixing Bowl
- Ladle
- Deep Pan for Baking (I use a lasagna baking dish)
Recipe Tips and Tricks
- When tempering your eggs, make sure you are whisking the eggs the entire time. This will help them from cooking and getting clumpy.
- Strain your creme brulee mixture through a fine-mesh strainer to remove any egg clumps before you put the mixture into the ramekins
- Use deeper ramekins. If your ramekins aren’t deep enough, it will be harder to cook them because the water may spill in when transferring them to the oven.
Crème Brûlée
Equipment
- 6 Ramekins
- Whisk
- Fine Mesh Strainer
- Medium Sized Sauce Pan
- Deep Baking Sheet or Dish (Deep Brownie or Lasagna Pan)
- Medium-sized Bowl
- Ladle
Ingredients
- 6 Large Egg Yolks
- 1/3 Cup Granulated Sugar
- 2 Cups Heavy Whipping Cream
- 1 1/2 tsp Vanilla Extract
- 2 tbsp Granulated Sugar or Sugar in the Raw per Ramekin 2 tbsp Granulated Sugar or Sugar in the Raw per Ramekin. I use 2 packets of sugar in the raw per creme brulee and found that is the perfect amount.
Instructions
- Preheat the oven to 325 degrees Fahrenheit
- Place a medium-sized pot of water on the stove at high heat. Heat until boiling
- In a medium sized mixing bowl, whisk together egg yolks and sugar until the color starts to lighten.
- In a medium-sized saucepan, heat cream on medium heat until hot, and edges are starting to bubble. You do not want the cream to boil. Remove the cream from the heat, add vanilla extract and stir to combine.
- Using a ladle, slowly add about 1/2 cup of cream to the egg mixture at a time to temper the eggs. Make sure you are whisking the egg mixture constantly so that the eggs do not cook. Continue this until you have fully incorporated the eggs and the cream.
- Strain the mixture through a fine-mesh strainer to get out any egg that may have gotten cooked while combining the hot cream and the eggs. Distribute the cream evenly between 6 ramekins.
- Carefully pour the boiling water into the empty baking pan until it is about 1/3 of the way full. Place the ramekins into the baking pan. The water should come about halfway up the sides of the ramekin.
- Before serving, remove the ramekins from the fridge and add 2 tsp of granulated sugar or sugar in the raw to the top of each ramekin. Shake the sugar around so that it is evenly distributed. Use a small kitchen torch to slowly melt and caramelize the sugar. Allow the sugar to cool for 1-2 minutes before serving.
- Before serving, remove from the fridge and add 2 tsp of granulated sugar, or sugar in the raw to the top of each ramekin. Shake the sugar around so that it is evenly distributed. Use a small kitchen torch to slowly melt and caramelize the sugar. Allow the sugar to cool for 1-2 minutes before serving.
- Optional: add berries and mint leaves to the top to garnish.
Comment below to let me know how your Creme Brulee Turned out! Don’t forget to follow me on Pinterest. If you liked this recipe, check out some of my other recipes by clicking here.
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