Who knew creme brulee could be SO easy? I’ve only ever eaten this dessert once before, and it was many years ago for a friend’s fancy birthday lunch in middle school. For some reason, I’ve just always remembered the taste of this dessert, and how cool it is that the top is crunchy but underneath it is a thin custard layer. Blew my mind. Now that I’ve figured out the trick to it, creme brulee has never seemed so simple. Better yet? You don’t even need a blow torch. So here we go! (You might thank me later).
- 1 cup heavy whipping cream
- 1/4 cup sugar, (2 tablespoons extra for finishing)
- 3 egg yolks
- 1/2 tsp vanilla extract
Mix cream, sugar, and extract in saucepan over medium high heat.
Stir occasionally until boiling.
Remove from heat, allowing mixture to cool.
Whisk egg yolks in separate bowl, until pale yellow (around 5 minutes).
Slowly pour cream mixture into egg yolks, whisking continually until fully combined.
Divide and strain mixture into two ramekins.
Place two ramekins in baking tray, filling tray with boiling water (around half of the height of the ramekins).
Bake at 375 °F for 45 minutes to 1 hour, until custard is barely set-it should still be jiggly.
Cover ramekins and refrigerate for at least 3 hours, or overnight.
Sprinkle 1 tablespoon of sugar on top of custard per ramekin.
Broil in toaster oven at 500 °F for 3-5 minutes, or until sugar has caramelized.
Optional: Use blow torch to caramelize sugar.
Refrigerate for 30-45 minutes max before serving, or serve immediately.
- Click here for more help on how to do a water bath for baking.
- Click here for understanding more about tempering your eggs.
This is what the custard should look like after it has come out of the refrigerator.
Turbinado sugar or raw cane sugar is usually what’s recommended for the finishing, but if you’re like me and don’t have all the shmancy fancy ingredients and tools, this will work perfectly fine.
Broil, baby, broil! I’m still amazed by the fact that this toaster oven my apartmentmates and I purchased from the market could turn out such a beautiful dessert.
The smell of burnt sugar is incredibly amazing and you will start to smell all the caramel-y goodness once these come out of the oven!
Tap the tops of the creme brulee a couple of times and dig right in!
Bon appétit! ♥