Easy Creme Brulee Dessert (Print Version)
# Ingredients:
→ Ingredients for Creme Brulee
01 -
2 cups heavy whipping cream
02 -
5 large egg yolks
03 -
1/2 cup sugar, plus extra for caramelizing
04 -
1 pinch fine sea salt
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1 tsp vanilla extract, or vanilla bean paste
# Instructions:
01 -
Preheat the oven to 300˚F. Pour heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer. Add vanilla and remove from heat.
02 -
In a medium bowl, whisk together egg yolks, sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling the eggs.
03 -
Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place them in a 9x13 casserole dish.
04 -
Fill the baking dish with boiling water about halfway up the sides of the ramekins. Bake at 300˚F for 30-35 minutes, or until the centers are nearly set and have a slight wiggle. Carefully transfer ramekins from the water bath to a wire rack to cool to room temperature. Cover and refrigerate until fully chilled (2 hours or up to 3 days).
05 -
Before serving, place 1 1/2 to 2 tsp of sugar on each custard, swirling to spread evenly. Use a torch to caramelize the sugar by moving in a circular pattern until the surface is a deep amber color.
# Notes:
01 -
If using larger ramekins, bake for an additional 5 minutes or until the centers are nearly set with some wobble.