Simple Homemade Creme Brulee
A classic dessert with a creamy texture and a satisfying crack of caramelized sugar on top, perfect for any occasion.
Servings: 4 servings
Equipment
- Mixing Bowl
- Saucepan
- Ramekins
- Baking Dish
- Kitchen Torch
Ingredients
Ingredients
- 2 cups Heavy Cream Provides the rich and creamy base for the custard.
- 1/2 cup Granulated Sugar Sweetens the custard and aids in caramelization.
- 5 large Egg Yolks Thickens the custard and enhances flavor.
- 1 bean Vanilla Bean For a rich flavor; can substitute with vanilla essence.
- 2 tablespoons Brown Sugar Used for the topping to create a crunchy crust.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium saucepan, heat the heavy cream over medium heat until it simmers, stirring occasionally.
- In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and pale.
- Gradually pour the hot cream into the egg yolk mixture while continuously whisking to temper the eggs.
- Add the seeds from the vanilla bean and stir to combine.
- Strain the custard through a fine-mesh sieve into another bowl.
- Pour the custard into ramekins and place them in a baking dish.
- Add hot water to the baking dish until it reaches halfway up the sides of the ramekins.
- Bake for 30-35 minutes until the edges are set but the center is slightly wobbly.
- Cool the ramekins to room temperature, then refrigerate for at least 2 hours.
- Before serving, sprinkle brown sugar on top and use a kitchen torch to caramelize it.
- Let sit for a minute to harden the sugar, then serve and enjoy!
Notes
For variations, consider adding citrus zest or spices to the custard.