Crème Brûlée 

You only need six ingredients to make this delicious crème brulee. It’s a rich vanilla-flavored custard with a crispy caramelized sugar topping. Crème brulee is delicious as it is, although a simple garnish such as fresh berries or a sprig of mint is always a nice addition. If you’re looking for a dessert that’s easy to make and sure to be a hit at the dinner table, you aren’t going to regret choosing this wonderful crème brulee recipe.

Crème brulee is an iconic dessert with a huge fan base. It’s sweet and creamy with a delicate vanilla flavor in every sumptuous mouthful.

Crème Brûlée Recipe

Servings: 4 
Prep Time: 15 minutes 
Cook Time: 40 minutes 
Cool Time: 2 hours 
Total Time: 2 hours 55 minutes 

Ingredients: 

• 2 cups heavy cream 
• 1/2 teaspoon vanilla extract 
• 4 large egg yolks 
• 1/2 cup granulated sugar, divided 
• 1/8 teaspoon salt 
• 1-2 tablespoons granulated sugar for caramelizing 

Instructions: 

1. Preheat the Oven: Preheat your oven to 325°F. 
2. Prepare the Cream: 
   Pour the heavy cream into a medium saucepan. 
   Heat the cream over medium heat until it just begins to simmer. Do not let it boil. 
   Remove from heat and stir in the vanilla extract. 
3. Prepare the Custard: 
   In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until the mixture becomes pale and thick. 
   Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. 
4. Strain and Pour: 
   Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits. 
   Pour the custard mixture evenly into 4 (6-ounce) ramekins. 
5. Bake the Custards:
   Place the ramekins in a large baking dish.
   Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
   Carefully transfer the baking dish to the preheated oven. 
   Bake for 35-40 minutes or until the custards are just set but still slightly jiggly in the center. 
6. Chill: 
   Remove the ramekins from the water bath and let them cool to room temperature.
   Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled. 
7. Caramelize the Sugar: 
   Just before serving, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over the top of each custard. 
   Use a kitchen torch to melt and caramelize the sugar until it forms a crispy, golden-brown crust. Alternatively, you can place the ramekins under a broiler set on high for 1-2 minutes, watching carefully to prevent burning. 
8. Serve: 
   Allow the caramelized sugar to cool and harden for a few minutes before serving.
   Enjoy your homemade crème brûlée!