How to make Crème Brûlée
Learn how to make Crème Brûlée! It is a very easy and quick process. Just 5 ingredients and 15 minutes active preparation time needed. Ultra creamy vanilla cream topped with a crispy sugar crust.
Servings: 6 Crème Brûlée
- 2 vanilla beans
- 2 ¼ cups heavy whipping cream (540ml)
- 5 egg yolks
- ¼ cup granulated white sugar (50g)
- 9 teaspoon brown sugar
Preheat oven to 320°F (160°C).
Cut off both ends of the vanilla beans. Then place the tip of your sharp knife on one end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the seeds with the back of your knife.
In a medium saucepan heat the cream and the scraped vanilla beans over medium-low heat for 3-4 minutes. Don't boil. Let cool 5 minutes.
Meanwhile, in a large mixing bowl mix with a handheld or stand mixer fitted with a whisk attachment, egg yolks, sugar, and vanilla seeds until pale yellow for about 2-3 minutes. Add heavy cream but remove the vanilla beans before. Stir to combine. Pour through a fine mesh strainer to remove almost all air bubbles. Divide into six 1-cup-sized ramekins equally. Place ramekins in a 9x13" baking pan and fill up with water until the ramekins stand ¾ in water. Bake for 45-55 minutes (I baked mine exactly 50 minutes). The Crème Brûlée should wobble like a pudding or jelly when move. Don't overbake. Then remove from water bath and let cool to room temperature. Chill 4 hours in the fridge.
Before serving, sprinkle each Crème Brûlée with 1 + ½ teaspoon brown sugar and melt the sugar with a kitchen torch to get a crispy top. Let cool 5 minutes before serving. Store leftovers (without the sugar crust) in the fridge up to 2 days.
Calories: 410kcal | Carbohydrates: 16g | Protein: 4g | Fat: 37g | Saturated Fat: 21g | Cholesterol: 285mg | Sodium: 42mg | Potassium: 89mg | Sugar: 13g | Vitamin A: 1530IU | Vitamin C: 0.5mg | Calcium: 81mg | Iron: 0.5mg