I’ve made crème brulée a lot, and I keep getting better at the recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs 15 mins |
| Total Time: | 3 hrs 5 mins |
| Servings: | 4 |
Ingredients
- 3 large egg yolks
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Move an oven rack to the lowest position.
- Whisk egg yolks, 1/4 white sugar, and vanilla together in a stainless steel bowl until smooth. Bring cream just to a simmer in a saucepan over medium-low heat; pour into egg yolk mixture, whisking continuously until combined.
- Bring a couple of inches of water to a simmer in an oven-safe saucepan over medium-low heat; set the bowl with cream mixture over the saucepan to form a double boiler.
- Place the entire double boiler into the preheated oven; bake until mixture sets, about 30 minutes.
- Chill in the refrigerator for 2 hours.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Combine 2 tablespoons white sugar and brown sugar in a small bowl; sprinkle evenly over cold crème.
- Heat under the preheated broiler until sugar melts and browns, 2 to 3 minutes; return immediately to the refrigerator and chill until sugar is set, about 15 minutes.
Nutrition Facts
| Calories | 320 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 160 mg |
| Dietary Fiber | 0 g |
| Protein | 4 g |
| Saturated Fat | 15 g |
| Sodium | 37 mg |
| Sugars | 23 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe, just would add that it needs to be baked on convection to cook evenly. And faster. The time frame on this recipe isn’t correct from my experience.
I only had creme that was frozen and was worried it would not make a smooth brulee. Fortunately it did but a layer of butter rose to top that I caramelized to toffee using just one tsp brown sugar and heating under broiler.( I tried my torch but found it too easy to burn them.) The result was delicious and slightly different from what I set out to make but everyone liked them. I will make this again when I have the ingredients.
25-30 mins was NOT enough to allow the custard part of the creme brulee to set. Most other recipes call for 45-50 mins… Believe those!!! Otherwise, the taste of this one was indeed delicious…just not the right texture at all. Waaaay too liquidy.
This is my and my Fiancée’s favorite dessert!!!
#IMADEIT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
I made it. I doubled the recipe. It came out runny. Not cooked for long enough or should have cooked at a slight temperature. The taste was excellent but wished it had solidified.
I put the ramekins in a glass dish with hot water to reach the level of the creme brulee within it and that seemed to work in place of a double boiler.
Simmer heavy cream for at least 5 minutes… and bake for 45 depending on your oven… use the torch, works much better!!
I would make again, easy and great taste.
made this with two and six and now with four servings i am hook on this recipe.. i did omit the brown sugar and only used white sugar … its simple and fun to make and even funner to eat… guest love it and i love the small batches i make depending on how many guests we are having for the night….
Great recipe! Easy to follow. This was my first time making creme brulee so I was intimidated, but following this recipe made it a breeze. I topped with caramelized banana quarters (nice addition) but this recipe would have stood on its own.
I followed the recipe and thought it was very tasty! Thanks for sharing it!!:-)
I was away from home and was making this for friends, and this recipe followed nearly as close to the one from Cooks Illustrated Best Recipes formula. I used: per 1/4 cup cream, 1 yolk, 1 T sugar and I strain the hot mixture before I put it in the ramekins. There are so many sizes of ramekins now~a serving can be quite relative!
It came out perfect and very good. I put a little too much sugar on top. Next time I will know to use just a little on top.
After reading another review, I read a few more recipes to see how to make this. I mixed the egg yolks and sugar and vanilla together, heated the cream, added it a little at a time to the egg yolks. Worked fine. I didn’t put it through a sieve, and cooked it in ramekins- but it only fit into 3 6oz ramekins. Loved the taste. It was quite thick. I used a torch for the sugar- still getting the hang of that, but overall it was very good.
Too “course”.
i love the taste but a bit sad when i tried to caramelised the top with oven broiler and the whole contents shinks.. i was left with a small amount of creme brulee to eat. I would recommend to add more egg yolks and whipping cream.
The directions are sketchy at best. I had good results only b/c I know how to make creme brulee. I chose a different method entirely to make this. I blended the egg yolks & sugar together and placed this in a double boiler, and added the vanilla and cream. I continually stirred this mixture until it had thickened. I then poured it into ramekins and refrigerated it. After it cooled I used a finally ground turbinado sugar (raw sugar) and carmelised it w/ my butane torch. Simple recipe but given the instructions wouldn’t recommend this to a beginner.