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Today, I am going to show you a recipe that looks very advanced and intimidating but I promise is quite simple. An easy creme brûlée recipe.
Easy Creme Brulee Recipe – The Ramekins
Creme Brûlée is typically baked in ramekins. Little, ceramic, one serving dishes. They come in all shapes and sizes and I used a few different ones when I made this recipe because I doubled it so that I had enough for a party.
Here is a link to the ones that I use.
Easy Creme Brûlée Recipe – The Water Bath
When baking anything with a custard base such as creme brûlée or cheesecake, you should bake it in a water bath. And a water bath is simply a larger baking dish that you can fit whatever you are baking into. You then place that dish in the oven with your unbaked dessert inside.
Then fill your water bath half way up the sides of the pan with your dessert in it with water. I use a dish like this for my water baths. Something like a casserole dish works perfectly. Anything that is big with high sides. This is a picture of an example of how the water bath should look. Unfortunately, it’s with a cheesecake. But same rules apply for creme brûlée.
Easy Creme Brûlée Recipe – Caramelizing The Top
This part’s fun! In my family, I actually give everyone the sugar and the torch so that they can do it themselves. All you are gonna do is spread about a tablespoon of sugar all over the top and use the blow torch to melt the sugar all over the top.
And that’s it! That’s how to make a refreshing and decadent easy creme brûlée recipe. Leave me a comment for any questions that you might have or any suggestions for more summer dessert recipes. Follow me on Facebook, Instagram, pinterest , twitter and snapchat to see what I’m up to next. Remember, don’t be afraid to “bake” a mess. And I’ll see you next time.
Creme Brûlée
A baked vanilla custard with a crunchy, torched sugar top.
Ingredients
- 2 Cups of Heavy Cream
- 2/3 of a Cup of Sugar More For Torching The Top
- 6 Egg Yolks
- 1 tsp of Vanilla Extract
- 1/2 of a tsp of salt
Instructions
- In a large heavy bottom saucepot add the heavy cream and heat until simmering. Preheat the oven to 350•.
- In the meantime add the egg yolks to a large bowl and whip them with the sugar until you get a pale yellow mixture.
- Add in the salt and vanilla extract.
- When the heavy cream is ready slowly pour it into the egg mixture while whisking. This is so that the eggs won't curdle when you add in the ot cream.
- Ladle the custard into some ramikans about 3/4 of the way up the ramikens.
- Add these to a pan that can fit them all and fill the pan half way up the sides of the ramekins with water.
- Bake for 45 minutes or until the middle of the custard jiggles but the sides are set.
- Let them cool at room temperture for 30 minutes.
- Cover the creme brulees and pop them in the fridge overnight.
- Uncover the creme brulees and spinkle them with about a TBSP of sugar. Using a kitchen blow torch, caramelize the whole thing.
- Eat immediately.
Notes
Do not do the last step with the sugar until you are ready to eat it. Cover and leave the leftovers in the fridge for up to 2 weeks.
If you have any questions or comments please don’t hesitate to leave a comment down below, message me on instagram, facebook or leave me an email.