Welcome to our easy creme brulee recipe, where we’ll guide you through creating a luscious dessert that will delight your taste buds.
Creme brulee, with its rich custard base and caramelized sugar topping, is a classic French dessert loved worldwide for its exquisite taste and simplicity. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to impress your family and guests.
Elevate Your Dessert Game with this Easy Creme Brulee
In this article, we’ll provide step-by-step instructions for making creme brulee, ensuring that even novice cooks can successfully recreate this delicacy at home.
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Nutritional Information per Serving
- Calories: 584 kcal
- Carbohydrates: 38g
- Protein: 5g
- Fat: 49g
- Saturated Fat: 25g
- Cholesterol: 358mg
- Sodium:54mg
- Potassium: 109 mg
- Sugar: 29g
- Vitamin A: 2009IU
- Calcium: 101mg
- Iron: 1mg
Recipe for making Easy Creme Brulee
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 4 Servings
- Cuisine: French
- Course: Dessert
Equipments and Kitchen Utensils Used
- Ramekins for Creme Brulee Dishes
- Whisk
- Mixing Bowls
- Saucepan
- Fine Mesh Sieve
- Kitchen Torch or Broiler
Ingredients
- 2 cups heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 6 large egg yolks
- 1/3 cup (70 grams) granulated sugar
- 2 tablespoons (25 grams) brown sugar (for caramelizing)
Magic Recipe For Making Easy Creme Brulee
- Preheat your oven to163°C (325°F) and arrange the ramekins in a baking dish.
- In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks and granulated sugar until well combined.
- Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
- Strain the custard through a fine mesh sieve to achieve a smooth texture.
- Divide the custard among the ramekins and place the baking dish in the oven. Pour hot water into the dish to create a water bath around the ramekins.
- Bake for 35 – 45 minutes or until the edges are set and the center jiggles slightly. Remove from the oven and let them cool to room temperature.
- Cover the ramekins with plastic wrap and refrigerate for at least 4 hours to chill and set the custard.
- Just before serving, sprinkle a thin, even layer of brown sugar over each custard. Caramelize the sugar using a kitchen torch or by placing them under a broiler until the sugar turns golden and bubbly.
- Allow the sugar to cool and harden before serving the creme brulee.
How to Get the Most out of this Recipe
- Experiment with flavored extracts like almond or coconut for a unique twist.
- Garnish with fresh berries, mint leaves, or a dusting of cocoa powder for an extra touch of elegance.
Recipe Notes
- To avoid a rubbery texture, ensure not to overbake the custard. It should still have a slight jiggle in the center when removed from the oven.
- For a smoother custard, strain the mixture thoroughly before baking.
Easy Creme Brulee Made Perfectly Simple
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Easy Creme Brulee Recipe
Welcome to our easy creme brulee recipe, where we'll guide you through creating a luscious dessert that will delight your taste buds. Creme brulee, with its rich custard base and caramelized sugar topping, is a classic French dessert loved worldwide for its exquisite taste and simplicity.
- Ramekins for Creme Brulee Dishes
- Mixing bowls
- Whisk
- Saucepan
- Fine Mesh Sieve
- Kitchen Torch or Broiler
- 2 cups heavy cream
- 1 and 1/2 teaspoons pure vanilla extract
- 6 large egg yolks
- 1/3 cup 70 grams granulated sugar
- 2 tablespoons 25 grams brown sugar (for caramelizing)
- Preheat your oven to163°C (325°F) and arrange the ramekins in a baking dish.
- In a saucepan, heat the heavy cream and vanilla extract over medium heat until it begins to simmer. Remove from heat and let it cool slightly.
- In a separate bowl, whisk the egg yolks and granulated sugar until well combined.
- Slowly pour the warm cream into the egg mixture, whisking constantly to avoid curdling.
- Strain the custard through a fine mesh sieve to achieve a smooth texture.
- Divide the custard among the ramekins and place the baking dish in the oven. Pour hot water into the dish to create a water bath around the ramekins.
- Bake for 35 – 45 minutes or until the edges are set and the center jiggles slightly. Remove from the oven and let them cool to room temperature.
- Cover the ramekins with plastic wrap and refrigerate for at least 4 hours to chill and set the custard.
- Just before serving, sprinkle a thin, even layer of brown sugar over each custard. Caramelize the sugar using a kitchen torch or by placing them under a broiler until the sugar turns golden and bubbly.
- Allow the sugar to cool and harden before serving the creme brulee.
- To avoid a rubbery texture, ensure not to overbake the custard. It should still have a slight jiggle in the center when removed from the oven.
- For a smoother custard, strain the mixture thoroughly before baking.