Vanilla Creme Brulee
Creamy and smooth, this classic Vanilla Creme Brulee recipe is super easy to make even if you are a beginner baker! Made with just 4 ingredients, it has a rich custard and crispy caramelized topping.
Servings: 4 people
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 6 egg yolks
- ⅓ cup granulated sugar
- ¼ cup granulated sugar for topping
- 1 kettle of hot water
Preheat the oven to 325°F.
Heat 2 cups heavy cream and 1 teaspoon vanilla extract in a sauce pan over a medium heat until it slightly starts to simmer. Turn off the heat and put the mixture aside.
In a mixing bowl beat together 6 egg yolks and ⅓ cup granulated sugar for about 5 minutes until it has thicker consistency and pale color.
Gradually, a little at a time, add cream and vanilla mixture to the eggs until well combined, constantly stirring.
Divide the mixture between 4 ramekins and place them into a large baking pan. Pour hot water into the pan, covering ¾ of the ramekins.
Bake at 325°F for about 30-35 minutes until Crème Brûlée is set but slightly jiggling in the center.
When Crème Brûlée is done, remove it from the baking pan, cool off completely, then cover with plastic wrap, and refrigerate for at least 4 hours.
Before serving, sprinkle granulated sugar over the Crème Brûlée, and using a blow-torch, brown the sugar to a crispy top. Enjoy!
Temper the yolks. This is probably the most important step in this recipe. Make sure you beat the egg yolks with granulated sugar really well. Gradually add hot cream, while constantly whisking. That will prevent the eggs from scrambling.
Choose the right ramekins. There is a great variety of different ramekins on the market. I found that shallow ramekins work better for Creme Brulee, as they cook faster and more evenly. When you make this dessert in deep ramekins, there is a chance that it will be undercooked inside and have a burnt outside.
Water bath. This is another important step. Water bath helps to create moist environment while baking. Which helps with more even cooking.
Baking time. It’s always hard to say exact baking time. It depends on many factors, including the size of the ramekins and how deep they are. The most important key for perfect baking is to make sure that the edges are set and the center is slightly jiggly. You also can check the internal temperature, which should be at 170˚F.
Serving: 1creme brulee | Calories: 613kcal | Carbohydrates: 34g | Protein: 7g | Fat: 51g | Saturated Fat: 30g | Cholesterol: 456mg | Sodium: 59mg | Potassium: 119mg | Sugar: 30g | Vitamin A: 2139IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg