As this dessert requires chilling time, it’s great to make it ahead of time.
Quick and Easy Crème Brûlée
Ingredients
- 1 1/2 cups heavy cream
- 4 egg yolks
- 1/4 cup granulated sugar plus 4 tbsp to be caramelized before serving
- 1 tsp vanilla extract
Instructions
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Heat the heavy cream in a saucepan over medium heat until it begins to simmer (don’t boil it). Remove from heat.
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In a bowl, whisk the egg yolks, sugar (1/4 cup) and vanilla extract.
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Pour the heavy cream gradually over the egg yolks mixture and whisk fast to avoid scrambling the egg yolks.
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Place ramequins in a baking pan.
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Pour the egg yolks mixture in the ramequins.
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Pour hot water in the baking pan so that the water reach half the height of the ramequins.
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Bake the custard in water bath or a Bain-Marie.
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Bake at 300°F for about 25 to 35 minutes. Once the edges are set and the centers are still a little jiggly (if you gently shake them) take them out from the oven. They will set once cool.
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Let them cool at room temperature for 20 minutes, then cover with plastic wrap and refrigerate for at least 4 hours.
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Put about 1 tablespoon of granulated sugar in each ramequin, make sure to spread it all over the surface.
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Use a kitchen blowtorsh to caramelize the sugar.
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Once all the sugar is heated and turned into hardened caramel, the crème Brûlée is ready to be consumed.
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Enjoy.
Recipe Notes
- The chilling time was not included in the total time in this recipe.
- If you don’t have a kitchen blowtorch, you can caramelize the sugar under the broiler.