Crème Brûlée
Recipes Desserts Holidays Other ethnic food Quick and Easy
Description
This classic French dessert is surprisingly easy to make at home with 5 simple ingredients. It is so elegant, you'll want to serve it to guests who will think that you spent hours in the kitchen.
Ingredients
8 large egg yolks
1/2 c. granulated sugar
2 c. heavy cream
2 t. vanilla extract or 1 vanilla pod, scraped
1/3 c. superfine sugar, divided*
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Preheat the oven to 300 degrees F. Arrange six 6 oz. ramekins in a 9x13" baking pan.
In a large bowl, use a hand mixer to beat the egg yolks and granulated sugar together until smooth and velvety, about 3 - 5 minutes.
Add the heavy cream and vanilla extract. If using a vanilla bean pod, split the pod lengthwise; scrape the seeds into the egg mixture. Beat on low 1 - 2 minutes until combined.
Pour the custard mixture into the prepared ramekins, leaving about 1/4" of space at the top.
Carefully pour hot tap water into the baking pan, ensuring the water reaches halfway up the sides of the ramekins.
Transfer the baking pan to the oven.
Bake 45 to 50 minutes, or until the custard is set but still slightly jiggly in the center.
Remove the pan from oven; place on a wire rack. Let custards cool in the water bath until completely cooled.
Remove ramekins from the water; cover; refrigerate for at least 4 hours.
Serve, with about 1 T. superfine sugar sprinkled over each custard. Use a kitchen torch to caramelize the sugar until it turns deep brown and forms a crisp topping. Or, place the ramekins 2-3 inches under a broiler; broil 1 to 2 minutes, watching to prevent burning.
6 servings.
Store in the refrigerator, covered with plastic wrap, for up to 4 days. Caramelize more sugar just before serving.
* Regular sugar or even brown sugar can be used instead of superfine sugar, but superfine sugar melts more quickly and evenly.
Tip: The best ramekin size for this recipe is 6 oz. The diameter should be about 4.8 inches with a depth of 1.1 inches. Other sizes can also be used, but the cooking time is determined by the depth of the liquid.