Creme Brulee Recipe

Creme Brulee, translated to “burnt cream”, is a decadent custard dessert topped with a layer of hardened caramelized sugar. Moreover, creme brulee is served in individual ramekins, usually after a delicious French meal. Undoubtedly, this dessert will feel like a personalized, fine dining treat when made at home. Furthermore, we have experimented and created this particular recipe for you to enjoy and impress at home. That being said, keep reading for the best Creme Brulee recipe that you will make over and over.

Prep Time: 15 min

Cook Time: 50 min

Total Time: 1 hr 45 min

Serves: 4 ppl

Equipment

4 Small Ramekins
Kitchen Torch

Ingredients

3 Egg Yolks
8 Tablespoons of Sugar (Half a Cup)
3/4 Cup of Whipping Cream
1/4 Cup of Milk
1.5 Teaspoons of Pure Vanilla Extract

Directions

Preheat oven to 325ºF
In a saucepan, combine Whipping Cream, Milk, Vanilla Extract and 3 Tablespoons of Sugar. Place over medium-low heat and bring to a boil. Also, stir frequently so that the custard stays in a liquid state.
Meanwhile, in a medium sized bowl, whisk the Egg Yolks and 3 Tablespoons of Sugar until combined. Then, in a second, larger bowl, fill the bottom with ice and water and set aside.
Once the custard is boiled, pour a small amount into the medium Egg Yolk bowl, whisk to combine. Now pour the contents back into the saucepan.
Stir constantly for about 2 minutes with a spatula.
Draw a line on the spatula with your finger, if the line stays visible, the custard is ready!
Pour the contents of the saucepan back into the medium sized bowl, then place into the iced filled bowl. Let cool, stirring every couple minutes.
Turn on the kettle to boil some water and place your ramekins into a high sided baking dish.
When the custard is room temperature, fill your ramekins. Now fill the baking dish with the boiling water, until halfway up the sides of the ramekins.
Place in oven and bake for 45 minutes.
Once done, let cool. Then place the ramekins into the freezer for 20 minutes.
Cover the custard with a layer of sugar, and torch until lightly browned. Let cool, then crack away!