Creme Brûlée
Prep Time: 5 m | Bake Time: 45 m | Servings: 4
You are about to be shook. What if I told you that you had all the ingredients in your kitchen to make creme brûlée at home right now? Yep, that’s right. Creme brûlée is actually one of the easiest desserts I’ve ever made.... The ingredients are so simple and it’s so delicious you’ll want to make it every night!
What You Need
- 1/2 cup heavy cream
- Dash of salt
- 1 egg yolk
- 2 tbsp sugar
- 1/4 tsp vanilla extract
Note:
- You can substitute heavy cream for half and half (less fattening).
- This recipe makes 4 tiny ramekins or 1 large one. You can find ramekins at Bed Bath & Beyond for only a couple bucks!
- Instead of broiling, you can buy a kitchen torch from BB&B for about $10.
- Dash of salt
- 1 egg yolk
- 2 tbsp sugar
- 1/4 tsp vanilla extract
Note:
- You can substitute heavy cream for half and half (less fattening).
- This recipe makes 4 tiny ramekins or 1 large one. You can find ramekins at Bed Bath & Beyond for only a couple bucks!
- Instead of broiling, you can buy a kitchen torch from BB&B for about $10.
Directions
Preheat Oven: 325°
1. Begin to boil a couple cups of water on the stove before you begin.
2. On low heat, add your cream to a small saucepan and sprinkle a dash of salt. Stir frequently until hot, then remove.
3. After a couple minutes, add your vanilla extract to your cream and stir. Set aside.
4. In a small bowl, whisk together your egg yolk and sugar. Then, add a quarter of your cream mixture and stir completely.
5. Add the rest of your cream mixture to your bowl and whisk until well combined.
6. Fill a small baking pan with a little boiling water, enough to reach your ramekins halfway up the sides.
7. Place your ramekins in the boiling water (this allows the creme brûlée to bake slowly through the center) and bake for 45-50 minutes at 325°.
8. Remove ramekins from oven and allow to cool completely on a wire rack. Then, refrigerate for 3 hours.
9. Sprinkle sugar evenly across the top of your creme brûlée and place in broiler on high for 4-6 minutes. Allow to cool for 10 minutes, then place in the refrigerator until ready to be served.
10. Serve cold and bon apetit! 🍮
Note: You can make this dessert a couple days in advance! Just keep the creme brûlée in the refrigerator and broil it the day you decide to serve it!
1. Begin to boil a couple cups of water on the stove before you begin.
2. On low heat, add your cream to a small saucepan and sprinkle a dash of salt. Stir frequently until hot, then remove.
3. After a couple minutes, add your vanilla extract to your cream and stir. Set aside.
4. In a small bowl, whisk together your egg yolk and sugar. Then, add a quarter of your cream mixture and stir completely.
5. Add the rest of your cream mixture to your bowl and whisk until well combined.
6. Fill a small baking pan with a little boiling water, enough to reach your ramekins halfway up the sides.
7. Place your ramekins in the boiling water (this allows the creme brûlée to bake slowly through the center) and bake for 45-50 minutes at 325°.
8. Remove ramekins from oven and allow to cool completely on a wire rack. Then, refrigerate for 3 hours.
9. Sprinkle sugar evenly across the top of your creme brûlée and place in broiler on high for 4-6 minutes. Allow to cool for 10 minutes, then place in the refrigerator until ready to be served.
10. Serve cold and bon apetit! 🍮
Note: You can make this dessert a couple days in advance! Just keep the creme brûlée in the refrigerator and broil it the day you decide to serve it!