I am a lover of all things French, especially crème brûlée. I was a French minor in college and studied abroad in Paris and tried my fair share of desserts throughout the city. Although there are many amazing French delicacies, crème brûlée remains my favorite. This is a very simple recipe that is great to serve when having guests over because you can do all the preparation ahead of time and just torch the tops right before serving.
There is nothing like the joy of cracking the caramelized surface and taking that first bite. Enjoy!
Simple and Delicious Crème Brûlée
A delicate French classic dessert made easy
- 4 Cups (1 Quart) Heavy Cream
- 2 Teaspoons Vanilla Extract
- 1 Cup Sugar divided in half to 1/2 cup each
- 6 Large Egg Yolks only
- 8 cups (2 Quarts) Hot Water
- Step 1 Preheat the oven to 325 degrees F.
- Step 2 In a medium saucepan, combine the cream and vanilla. Stir constantly over medium heat until the mixture starts to bubble then lower the heat to a simmer.
- Step 3 Remove the cream mixture from heat. Cover and let sit for 10 – 15 minutes.
- Step 4 Meanwhile, whisk together 1/2 cup sugar and the egg yolks until well blended. It will begin to slightly lighten in color. Add the cream gradually and stir continually until it is all combined.
- Step 5 Pour the mixture into individual ramekins. Then place the ramekins in a deep cake pan or roasting pan. Add hot water to the pan until it comes about halfway up the sides of the ramekins.
- Step 6 Bake at 325 degrees for 40 – 45 minutes until the crème brûlée is just set, but should still tremble in the center.
- Step 7 Let the ramekins cool and then refrigerate for at least 3 hours and up to 2 days.
- Step 8 Remove the crème brûlée from the refrigerator 20 minutes before caramelizing the sugar on top and serving.
- Step 9 Divide the remaining 1/2 cup of sugar equally amongst the ramekins and coat evenly on top of the custard. Using a torch, melt the sugar and form a golden crusted top.
- Step 10 Allow the crème brûlée to set for a few minutes before serving.