Having a ramekin of classic crème brûlée means one thing: the joy of cracking the caramelized sugar layer with your spoon!
The indulgent custard cream is famous in fancy European restaurants, but you can make this easy crème brûlée at home in less than two hours.
When to Serve It?
Crème brûlée is served cold, but the burnt sugar part must be warm. You must chill the dessert in a fridge overnight after baking.
Burn the sugary surface right before serving. The result is a combination of hot and cold, like eating a fudge and ice cream at the same time.
The ideal crème brûlée recipe must result in firm edges and slightly jiggly center, right after you pull the ramekins out of the oven.
The flavor profile is reach and creamy, which makes kids and adults love it.
Crème Brûlée Ingredients
Why has crème brûlée recipe not changed for the last three centuries?
It’s because of the simplicity. You only need 2 cups of heavy cream, 4 egg yolks, vanilla extract, and a little salt.
White granulated sugar is the best for a beautiful burn effect after blowtorch.
Start by preheating the oven to 325 degrees. Heat heavy cream and salt, stirring them slowly on the top of medium heat, before turning off the heat.
Beat eggs, sugar, and vanilla in a different bowl.
When you mix the cream and eggs, start by pouring a little cream into a new bowl.
Add some egg mixture while whisking the bowl content continuously. Take turn between pouring the cream and egg to keep the yolk from turning into scrambled egg.
You can pour the mixture into the ramekins using a ladle.
The key of a classic crème brûlée recipe is the baking, which uses a roasting pan filled with boiling water (about half the height of the ramekins).
Bake for 60 minutes and wait until the dessert reaches the room temperature before chilling.
Take the ramekins out and let them sit for 30 minutes before torching and serving.
Enjoy the classic crème brûlée in the comfort of your home!
Classic Crème Brûlée
This classic French dessert is so good.
- 2 cups heavy cream
- Pinch of salt
- 4 egg yolks
- ½ cup granulated sugar plus 4 teaspoons, divided
- 2 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Heat first two ingredients on stove top over medium heat until the mixture comes to a low boil, stirring constantly. Remove from heat and cover with a lid for 15 minutes.
- Meanwhile, beat egg yolks and mix with sugar, and vanilla.
- In a small bowl, add a little bit of the heated cream and slowly pour in the same amount of the egg mixture, while beating to temper the eggs. Add more of the hot cream, mixing while adding it. This is to prevent the eggs from cooking and the mixture from becoming lumpy.
- Mix the rest of the egg and cream together and then pour all of it into a container with a spout, if available. This makes it easier to pour. Otherwise, a ladle is fine.
- Pour (or ladle) into ramekins. The number of servings will depend on the size of the ramekin.
- Place filled ramekins in a roasting pan and fill the pan ½ up the side of the ramekin with boiling water.
- Bake for 55-60 minutes.
- Remove from oven and let cool on the counter before refrigerating for a few hours or overnight.
- Before serving, let Crème Brulee sit out for 30 minutes and then sprinkle sugar over the top and fire with a kitchen torch.
- Makes 4-8 servings.