Easy Crème Brûlée Recipe with a Caramelized Sugar Crust

Easy Crème Brûlée Recipe

Crème Brûlée is a classic French dessert that combines a rich, creamy custard base with a caramelized sugar crust. This indulgent treat is surprisingly easy to make at home with just a few simple ingredients.

Ingredients

• 2 cups (500ml) heavy cream

• 4 large egg yolks

• ½ cup (100g) granulated sugar, plus extra for caramelizing

• 1 teaspoon pure vanilla extract

• A pinch of salt

Instructions

Step 1: Prepare the Custard

• Preheat your oven to 325°F (163°C).
• In a saucepan over medium heat, warm the heavy cream until it starts to steam. Do not boil.
• In a separate bowl, whisk the egg yolks, sugar, vanilla extract, and salt until smooth.
• Slowly add the warm cream to the egg mixture, whisking continuously to prevent curdling.

Step 2: Bake the Custard

• Pour the mixture into ramekins and place them in a baking dish.
• Fill the baking dish with hot water until it reaches halfway up the ramekins.
• Bake for 30-35 minutes or until the custard is set but slightly wobbly in the center.
• Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours.

Step 3: Caramelize the Sugar

• Before serving, sprinkle a thin layer of sugar over each custard.
• Use a kitchen torch to caramelize the sugar until golden brown. Alternatively, place under a broiler for 1-2 minutes.
• Let the sugar harden for a few minutes before serving.

Additional Tips

• Use high-quality vanilla extract or vanilla bean for enhanced flavor.

• Strain the custard mixture through a fine-mesh sieve for an ultra-smooth texture.

• Chill the custard for at least 4 hours, but overnight is best.

Nutritional Information (Per Serving)

• Calories: ~300

• Carbohydrates: 25g

• Protein: 5g

• Fat: 22g

Frequently Asked Questions

1. Can I make Crème Brûlée ahead of time?
Yes! Prepare and refrigerate the custard up to 2 days in advance. Caramelize the sugar just before serving.

2. What if I don’t have a torch?
You can caramelize the sugar under the broiler. Watch carefully to avoid burning.

3. Can I use a sugar substitute?
Yes, but for the caramelized topping, granulated sugar works best.