You know those recipes that look (and taste!) like you spent forever on them, but that are actually super easy to make? Air Fryer Salmon, Baked Chicken Caprese, Chicken Gnocchi Soup,Peanut Butter Cup Cheesecake, Perfect Instant Pot Pot Roast Recipe… you get the idea. For a long time, Crème Brûlée felt like one of those desserts you only ever get at fancy restaurants and that you definitely never attempt to make at home. But then I decided to try making it myself…and I’m so glad I did! This Crème Brûlée recipe could not be easier. It’s made up of just four simple ingredients, takes 10 minutes to prep, and the result is what feels like a luxurious, indulgent dessert but that’s actually just about as simple as it gets! Just lay a tablecloth down, light a candle, dive into your creme brulee, and you’ll have yourself nearly convinced you’re dining at a fancy, five-star restaurant. Trust me. You’re going to want a spoonful of this melt-in-your-mouth, sweet, creamy goodness!
Ingredients needed:
Believe it or not, this decadent dessert is made up of just a few pantry staples!
Heavy Cream: stick to heavy cream for a richer, creamier, more velvety custard! Egg Yolks: these are what make the custard set. By using just egg yolks, we’re creating a smoother, richer flavor and softer texture. Granulated Sugar: you’ll use this both in the custard and for the caramelized topping. Vanilla Extract: gives the custard its flavor. Since this is a key component to this recipe, I definitely recommend using pure vanilla extract for the best flavor, not imitation vanilla.
How to make Crème Brûlée
Make the custard: Heat the heavy cream over medium heat just until you see bubbles along the edge. Whisk together egg yolks, sugar, and vanilla. Once the cream is hot, add it to the egg mixture a little at a time. Whisk well between additions. Bake: Divide the custard mixture evenly into 7-8 ounce ramekins, then place those into a large baking dish (make sure they all sit flat) and add water. Bake at 325ºF for 30-45 minutes. Top and torch: Cool the baked custard to room temperature, refrigerate for 2 hours, then sprinkle each with 1 tablespoon of granulated sugar. Torch or broil until the tops are caramelized.
Tips for making Crème Brûlée
Use shallow ramekins. The wider, shallower ramekins not only lower the bake time, but they also increase the surface area of the top, which means you get more of that yummy sugar topping! Temper the eggs. Make sure you add the egg mixture to the hot cream little bits at a time. If you add it all at once, you’ll just end up with really sweet and creamy scrambled eggs. You’ll know the custard is done baking when the edges have set but the center is still slightly jiggly.
More easy dessert recipes to try
Easy Tiramisu Nanaimo Bars Instant Pot Cheesecake Coconut Lime Tarts
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