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Easy Crème Brûlée Recipe

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3.9 from 2 reviews

This classic Easy Crème Brûlée recipe delivers a creamy, silky custard topped with a perfectly caramelized sugar crust. With simple ingredients and detailed steps, you can create this elegant French dessert right at home, featuring a subtle hint of espresso and pure vanilla for enhanced flavor.

Ingredients

Equipment

  • 8 shallow 4-ounce oval ramekins

Custard

  • 5 large egg yolks
  • 3/4 cup (150g) granulated sugar, divided
  • 3 cups (720ml) heavy cream or heavy whipping cream
  • 1/2 teaspoon espresso powder (optional but recommended)
  • 1/4 teaspoon salt
  • 1 and 1/2 teaspoons pure vanilla extract

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards evenly.
  2. Mix Egg Yolks and Sugar: In a bowl, whisk together the 5 large egg yolks and 1/2 cup (100g) of the granulated sugar until the mixture is smooth and pale. Set aside. Meanwhile, bring a kettle or pot of water to a boil to prepare the water bath for baking.
  3. Heat Cream Mixture: In a medium saucepan over medium heat, warm the 3 cups of heavy cream along with the 1/2 teaspoon espresso powder and 1/4 teaspoon salt. Heat it just until it begins to simmer, then remove from heat and stir in the 1 and 1/2 teaspoons of pure vanilla extract. Remove about 1/2 cup of this warm cream.
  4. Temper the Egg Yolks: Slowly whisk the 1/2 cup of warm cream into the egg yolk mixture in a steady stream to temper the eggs and prevent scrambling. Then slowly pour this combined mixture back into the warm cream in the saucepan, whisking constantly until fully combined.
  5. Fill Ramekins and Prepare Water Bath: Place the ramekins in a large baking pan. Pour the custard mixture evenly into each ramekin, filling them to the top. Carefully pour about 1/2 inch of hot water into the baking pan to create a water bath, being cautious not to splash water into the custards.
  6. Bake the Custards: Transfer the baking pan to the oven using oven mitts. Bake the custards for about 35 minutes, checking starting at 30 minutes, until the edges are set but the centers still jiggle slightly. Use an instant-read thermometer to confirm the custards reach 170°F (77°C) internally.
  7. Cool the Custards: Remove the baking pan from the oven. Using oven mitts, carefully take out the ramekins and place them on a wire rack to cool for at least 1 hour at room temperature.
  8. Chill: Once cooled, loosely cover the ramekins and refrigerate for at least 4 hours, or up to 2 days, to allow the custards to fully set.
  9. Caramelize the Sugar Topping: Before serving, sprinkle the remaining 1/4 cup (50g) granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar until melted and golden brown, creating a crisp, crackly top. Serve immediately or refrigerate for up to 1 hour before serving, as the caramelized sugar is best enjoyed fresh.

Notes

  • For best results, use fresh heavy cream and high-quality vanilla extract.
  • Espresso powder adds a subtle depth to the flavor but can be omitted if desired.
  • Be careful when pouring hot water into the baking pan to avoid water entering the custard cups.
  • Caramelize the sugar topping just before serving to maintain the crisp texture.
  • Custards can be refrigerated up to 2 days before caramelizing the sugar.
  • Use oven mitts when handling hot pans and ramekins to prevent burns.

Find it online: https://glowcooks.com/easy-creme-brulee-recipe/