Easy to Make Crème Brûlée Recipe

Servings: 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Cooling Time: 2+ hours

Introduction:

Get ready to impress your taste buds (and your guests) with a dessert that feels fancy but is surprisingly easy to make! Crème brûlée is the perfect blend of creamy custard and crisp caramelized sugar, offering that magical crack when you dive in with your spoon. Whether you're hosting a dinner party or treating yourself, this recipe will have you feeling like a professional pastry chef in no time.

Ingredients:

• 4 large egg yolks

• 1/4 cup granulated sugar (plus extra for caramelizing)

• 2 cups heavy cream

• 1 teaspoon pure vanilla extract (or seeds from 1 vanilla bean)

• Pinch of salt

Instructions:

1. Preheat the Oven:
   Preheat your oven to 325°F (160°C). Place 4 ramekins in a deep baking dish or roasting pan.

2. Prepare the Custard:

   • In a medium bowl, whisk the egg yolks and sugar until the mixture is pale and thick.

   • In a saucepan, heat the heavy cream over medium heat until just steaming (do not boil).

   • Gradually pour the warm cream into the egg mixture, whisking constantly to avoid curdling. Stir in the vanilla and a pinch of salt.

3. Strain the Mixture:
   Strain the custard through a fine-mesh sieve into a pitcher or bowl to remove any lumps. This ensures a smooth texture.

4. Fill the Ramekins:
   Divide the custard evenly among the ramekins.

5. Water Bath:
   Pour hot water into the baking dish, around the ramekins, until it reaches halfway up their sides. This prevents the custard from cracking during baking.

6. Bake:
   Bake for 40-45 minutes, or until the edges are set and the centers slightly jiggle when shaken. Remove the ramekins from the water bath and let them cool to room temperature. Cover and refrigerate for at least 2 hours (or overnight).

7. Caramelize the Sugar:

   • Just before serving, sprinkle an even layer of sugar (about 1 teaspoon) over each custard.

   • Use a kitchen torch to melt and caramelize the sugar until golden and crisp. If you don't have a torch, place the ramekins under a broiler for a few minutes, keeping a close watch to avoid burning.

8. Serve:
   Allow the caramelized tops to cool for 1-2 minutes, then serve and enjoy the delightful crack of the sugar crust!

Conclusion:

Congratulations—you’ve just mastered a classic French dessert! As you savor the silky custard and crackly sugar topping, take a moment to celebrate your culinary triumph. Crème brûlée isn’t just a dessert; it’s an experience. Bon appétit! 🌟