Easy Creme Brulee (Classic French Dessert, Simple & Elegant)

Introduction

Ingredients

• 2 cups heavy cream
• 6 egg yolks
• 1/2 cup white sugar
• Pinch salt
• 1 Tbsp vanilla extract
• 3 Tbsp turbinado sugar
• 2 tsp white sugar

Instructions

1. Preheat oven to 325°F.
2. Whisk together egg yolks, salt, and 1/2 cup sugar in a heat-resistant bowl until fully combined. Set aside.
3. Heat heavy cream in a saucepan over medium-high, stirring constantly, until it just begins to simmer (do not boil).
4. Temper the eggs: Slowly drizzle the hot cream into the egg yolk mixture, whisking constantly to avoid scrambling the eggs.
5. Cook the custard: Place the bowl over a double boiler (or a pan of gently boiling water). Stir constantly until the custard thickens and coats the back of a spoon.
6. Prepare for baking: Pour the custard into small ramekins. Place ramekins in a lipped baking pan and fill the pan with hot water until it reaches halfway up the sides of the ramekins.
7. Bake for 20–30 minutes, or until the custard is just set but still slightly jiggly in the center.
8. Cool: Remove ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours (or overnight).
9. Caramelize the sugar: Sprinkle each custard with a thin, even layer of the turbinado and white sugar mix. Place ramekins under the broiler on high, watching closely, until the sugar is melted and golden brown (or use a kitchen torch for best results).
10. Serve: Allow the sugar top to cool and harden before serving.

Tips & Variations

• For deeper flavor, infuse the cream with a split vanilla bean before heating.
• Use a kitchen torch for more control over caramelization.
• Garnish with fresh berries or a sprig of mint for color and freshness.

Frequently Asked Questions (FAQ)

• Explore more dessert recipes
• Try Cooking with Greens spice blends to add a unique twist to your favorite sweets!