creme brûlée recipe easy is an elegant dessert, a custard that is silky and creamy but has a crunchy caramelized sugar crust on top. Very popular for their rich mouthfeel and the pleasant crack heard when breaking through the golden surface with a spoon, this dessert is loved by many. It sounds like something you’d get at an upscale fancy restaurant, but trust me—it’s super easy to make at home.
My First creme brûlée recipe easy experience
When I first had crème brûlée, I was just mesmerized by the textures: the smooth creaminess of the custard contrasted so wonderfully with the hard, burnt sugar top. I thought homemade would be too daunting a challenge but it turned out to be quite enjoyable and satisfying. Making this dessert has become one of my favorites for special occasions.
Ingredients
For the Custard:
Heavy cream: 2 cups
Vanilla bean: 1 (or 2 tsp vanilla extract)
Egg yolks: 5 large
Granulated sugar: ½ cup
For the Topping:
Granulated sugar: 2–3 tbsp (for caramelizing)
Step-by-Step Instructions
Step 1: Prepare the Custard Mixture
Put your oven at 325 F (160 C).
In a heavy cream, heat the vanilla bean (split and scraped) and heavy cream in a sauce pot over medium heat until just to simmer. If you’re using vanilla extract, add it after taking it off the heat.
Take off heat and allow it to infuse with the vanilla for about 10 minutes.
Step 2: Mix the Egg Yolks and Sugar
Whisk the egg yolks with granulated sugar until pale and almost doubled in volume in a mixing bowl.
Whisk consistently so that the eggs don’t curdle while slowly pouring the warm cream into the egg mixture.
Step 3: Strain and Pour
Place the mixture over a fine mesh sieve, and strain the mixture into a clean bowl to remove any lumps or pieces of a vanilla bean.
Pour the custard into 4–6 ramekins, evenly dividing it out among them, according to size.
Step 4: Bake in a Water Bath
Put the ramekins in a large baking pan (rim the actual baking dish) and pour the hot water into it.
Heat up water and pour it in the dish until the ramekins are halfway.
Cook the custards 30 – 40 minutes until the custards are just set but still a little wobbly in the center.
Step 5: Cool and Chill
Transfer ramekins to water bath and put them in the fridge until ramekins cool to room temperature.
Refrigerate for a minimum of four hours or overnight for the best texture and then cover.
Step 6: Caramelize the Sugar
Let the granulated sugar sit on the top of each custard just before serving a thin, even layer.
Caramelize the sugar by moving the flame in a circular motion in a kitchen torch until it melts and turns golden brown.
Place the ramekins under a broiler on high heat for 1–2 minutes, if you don’t have a torch, and watch carefully not to burn.
Tips for Perfect Crème Brûlée
Use Fresh Ingredients: Then the difference is night and day when it comes to cream and eggs.
Temper the Eggs: Slowly add the warm cream to the yolks while whisking, so the yolks do not scramble.
Even Caramelization: For the sugar crust, apply a consistent layer of sugar and keep the torch in motion.
Chill Well: The custard requires some time in the refrigerator to set up properly and develop its creamy texture.
Why You’ll Love This Recipe
It might be a restaurant-quality: Leave with a thoughtful dessert that looks and tastes as if it has been taken from the shelves of fancy French patisserie.
You can customize: adding the zest from an orange, coffee or even lavender to the custard will give it that special flair.
Rewarding Experience: The brittle snap of the caramelized sugar crust gives the dessert an enjoyable, interactive dimension.
A Memorable Dessert
Crème brûlée turns any dinner into a party. It is rich and indulgent yet surprisingly easy to make once the basics are mastered. The first time I served this at a dinner party, the noise of spoons breaking through the caramel crust quickly followed the praise with requests for seconds.
So grab some ramekins and a torch, and go enjoy the magic of homemade crème brûlée. You won’t regret it!
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