Description
Easy, foolproof Vanilla Creme Brulee made with 5 ingredients and 10 minutes of work! Silky, creamy and not-too-sweet with a thin and crispy caramel coating.
Ingredients
- 1 1/2 cups heavy cream or heavy whipping cream (360g)
- 1/2 vanilla bean pod (cut in half and scrape out the seeds) or 1 tsp vanilla bean paste (vanilla extract works in a pinch)
- 4 large egg yolks
- 1/4 cup granulated sugar (50g) + more for the brulee coating
- Pinch of salt
Instructions
- Pre-heat oven to 300F (conventional / no fan), and put a few cups of water to boil. This will be used for the water bath
- Add the heavy cream and vanilla bean seeds or vanilla bean paste into a saucepan and stir. Place on the stove on low heat until the cream starts to simmer (not a full boil)
- Add egg yolks, sugar and salt to a bowl and whisk until the yolks break down (30-60 seconds)
- Once the cream is simmering, slowly pour about a fourth of it into the egg yolk mixture while continuing to whisk. This will temper the egg yolks so they don't curdle. Then add the remaining cream and whisk gently until combined. Don't overmix or whisk too aggressively as that will add too many air bubbles in the mixture
- Pass the custard through a fine mesh sieve to remove any lumps, and divide it equally between 3 8oz Creme Brulee ramekins, filling almost to the top (see notes for regular ramekins)
- Place the ramekins inside a larger baking tray, and carefully add boiling water to the tray (not cold!), avoiding the ramekins. I fill enough water so it goes halfway up the height of the ramekins
- Carefully lift the tray with the water and ramekins in it and place inside the oven. Bake for ~30-35 minutes, until the creme brulees are set around the edges but still have a wobble in the middle when you gently shake the ramekins
- Carefully lift the ramekins from the tray, and immediately transfer them to the fridge. Cool overnight (or at least for 4 hours)
- The next day, sprinkle a thin layer of granulated sugar on each ramekin so the custard is completely coated, and use a blowtorch to caramelize the sugar. Hold the blowtorch at a 45 degree angle and gently swirl it in little circles. Work one area at a time until the sugar melts and caramelizes into a deep brown color before moving to the next area
- Serve & enjoy! Creme Brulee is best eaten within 1-2 hours after torching; the caramel coating becomes sticky over time
Notes
- Ramekins: I strongly recommend using shallow Creme Brulee ramekins for this recipe. If you can't find them, you can also use regular 6oz or 8oz ramekins, but I would suggest dividing the mixture between 4-6 ramekins so the Creme Brulee is around 1" thick. This thickness gives the ideal ratio of caramel coating to custard. The baking time will need to be adjusted depending on what size of ramekin you use. Check for the set edges and wobble in the middle around the 20 minute mark for 6oz ramekins and 25 minute mark for 8oz ramekins, and bake longer as needed
- Make ahead and storage: Creme Brulee is an excellent make-ahead dessert. You can bake the custard and keep it in the fridge for up to 4 days, well covered. Then add the sugar and blowtorch it right before serving to maintain its crisp texture. After torching the sugar, you should consume the Creme Brulee within a few hours (keep refrigerated).
- Scaling the recipe: This recipe makes around 24oz of custard (enough for 3 8oz ramekins). You can easily double or triple all quantities to make more creme brulee - I recommend keeping each individual serving around 1" thick
- Prep Time: 10
- minutes: minutes
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: French