Crème Brûlée
This Crème Brûlée is made with just four ingredients and is extremely easy to make. It has an irresistibly rich and creamy custard base with a crispy caramelized sugar topping.
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.