Easy Crème Brûlée
Indulge in the luxury of our Crème Brûlée, with its velvety texture and perfectly caramelized sugar crust. Enhance any occasion with this decadent dessert, whether it’s a festive celebration, a gathering of loved ones, or just a time to relax.
Ingredients
- 3 cups heavy cream
- 1 vanilla pack or vanilla bean
- 5 egg yolks
- 1/2 cup sugar
- 1/4 tsp salt
Instructions
- Preheat the oven to 165 degrees Celsius.
- In a small saucepan, bring the cream and vanilla bean (along with the seeds) to a gentle simmer over medium heat. Once simmering, remove from heat and let it stand for 15 minutes.
- Strain the cream mixture through a fine mesh sieve into a bowl, discarding any solids and the vanilla bean pod.
- In a large bowl, whisk together egg yolks, 1/2 cup of sugar, and salt until well combined. Slowly whisk the hot cream into the egg mixture.
- Strain the custard through a fine mesh sieve once more to ensure smoothness, discarding any solids caught by the sieve.
- Arrange 6 (6-ounce) ramekins in a large baking dish. Divide the custard evenly among them.
- Very carefully pour boiling water into the baking dish until it reaches about halfway up the sides of the ramekins. Take care not to splash water on the custard. Alternatively, pre-fill the baking dish with water before adding the ramekins and custard.
- Bake for 30 to 40 minutes, or until the edges of the custard are set but the center wobbles slightly when gently shaken.
- Remove from the oven and let the custards cool completely in the water bath. Then, remove the ramekins from the water and chill them for several hours, or up to 2 days if desired.
- When ready to serve, evenly sprinkle sugar over the top of each chilled custard (about 1 to 1½ teaspoons each). Use a blow torch to caramelize the sugar until it turns dark amber and starts bubbling.
- Serve immediately and enjoy the deliciously caramelized Crème Brûlée!