Crème Brûlée

5 from 8 votes

A fancy restaurant-quality crème brûlée is easy to achieve at home!! Just 5 ingredients to create a sugar-crusted creamy vanilla custard!

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: French

Servings:

Author: Kristyn Merkley

Ingredients

Custard

6 egg yolks
⅓ cup sugar
½ teaspoon vanilla extract
2½ cups heavy whipping cream

Topping

2 tablespoons sugar

Instructions

Preheat the oven to 350°F.
In a small bowl, beat the egg yolks, sugar, and vanilla, until smooth.
Add the heavy cream to a medium pot and cook over low heat until almost boiling. Remove from heat. Pour a small amount of the hot cream into the egg yolk mixture and quickly mix until combined. Pour the egg yolk mixture into the cream, and mix until combined.
Divide the custard mixture between 5 (6-ounce) ramekins. Place the ramekins in a large baking dish, and fill the dish with hot water to about halfway up the sides of the ramekins.
Bake for 30-35 minutes, until the custard only jiggles slightly when shaken. Remove from the oven and let cool in the water bath for 15 minutes, then move to the refrigerator to cool completely.
After the custard has cooled, preheat the broiler on high. Place the ramekins on a baking pan and sprinkle the sugar evenly over the top of each custard. Broil for 3-4 minutes, watching closely, until browned and bubbling. Serve immediately.

Video

Notes

Why is my creme brulee runny? Two main reasons that a creme brulee doesn’t set properly is because it was undercooked, and/or not chilled long enough.

Prep ahead of time. Bake them 1-2 days ahead of time, do not add the sugar topping. Cover and keep them in the fridge until ready to broil the sugar topping and serve.

Store. Cover the leftovers with plastic and refrigerate for 3-4 days.

Nutrition