This Vanilla Creme Brulee super smooth, super creamy and incredibly delicious. Every spoonful literally melts in your mouth.
I got my Creme Brulee torch today! Yes, happy day for me and time to put it to use. I cannot believe I haven’t shared a Creme Brulee recipe until now. You wouldn’t imagine how simple and easy it is to make this dessert. Do not get intimidated by the looks of it, it looks fancy and elegant but it only takes few steps to make this amazing dessert.
My favorite part in making this dessert is where I have to caramelized the sugar using the torch. I get to use my new toy, and it’s a lot of fun to do it. I might end up making a big batch of this so just that I can keep on using my torch. That is how much I enjoyed making this, which is always a very important part for me.
One important rule that I have when I bake, is to never bake when I am in a rush or in a bad mood. Baking is the expression of my love and passion for food, and so I want to take my time and enjoy the process. I want to carefully follow the details and instructions, I want to have enough time to photograph the process, I want the people who I will be sharing this with to feel the effort I had put in preparing it. Last but not the least, I want you to know that I took time to make sure you will not regret in making this dessert.
Just imagine indulging into a smooth and luscious custard that is coated with perfectly crispy and caramelized top. Imagine breaking that top thin sugar layer while your spoon dive into the ultimately rich custard base, imagine fresh tangy berries balancing all the creaminess and sweetness of the custard. All that is what you will experience with this dessert. Well, I don’t want you to just sit there and imagine all this, so I am sharing with you my quick and simple Creme Brulee recipe so that you can make this a reality. Stop dreaming, you can make it happen! Let’s get started!
Big Batch Ingredients:
- 2 cups heavy cream milk ( I used whipping cream, do NOT use non-dairy milk)
- 1/3 cup + 2 tbsp granulated white sugar – (divided: 1/3 for milk mixture and 2 tbsp for top coating)
- 5 large egg yolks
- 1/2 tsp vanilla extract
- Hot water for hot bath
Small Batch Ingredients:
- 1 cup heavy cream milk ( I used whipping cream, do not use non dairy milk)
- 1/4 + 2 tbsp cup granulated white sugar – (divided: 1/4 for milk mixture and 2 tbsp for top coating)
- 3 Large egg yolks
- 1/2 tsp vanilla extract
- Hot water for hot bath
Place your cursor over the image to see the photo description
- Pre-heat oven into 350F.
- Cream: Pour cream into a medium saucepan. Heat mixture over medium-high heat, stirring occasionally, until you see small bubbles forming in the side of the pan. Remove from heat while you prepare the egg yolk mixture.
- Egg Yolk: In a mixing bowl, whisk together 1/4 cup granulated white sugar and egg yolks until mixture becomes slightly pale and smooth.
- Cream + Egg Yolk: Slowly pour cream mixture into egg yolk mixture while continuously whisking. Do not pour the mixture one time or you might end up cooking the egg yolk like scrambled egg. Pass through the strainer to remove any lumps then transfer into a measuring cup. I find it easier to pour the mixture into the ramekins.
- Ramekins: Place ramekins into baking pans. Divide cream mixture among ramekins (about 4 – 3.75 x 1 inch ramekins or about 2 – 3 x 2 inch ramekins), filling each nearly full. Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Please note that the bigger and taller the baking dish, the longer you need to steam it. Adjust baking time as needed. (Based on small batch measurement. If you are making a big batch, you will need about twice the number of ramekins)
- Bake in preheated oven 45 – 50 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger).
- Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
- Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining 2 tbsp sugar. Holding a hand-held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
Makes 4 servings (ramekins size: 3.75 x 1 inch); 2 servings (ramekins size: 3 x 2 inch)
Before you go, please click on the “Like” button below if you like this post, or leave me a comment. I would like to hear from you.♥
Good to Know:
- If you do not have torch, you can use the broil setting in your oven. Just pay close attention, do NOT leave it as it could get burn easily. Place the ramekins in the oven on highest rack and turn on the broiler to medium. Broil for 5 to 10 minutes, watching very carefully and rotating them frequently so that they broil evenly.
- The caramelized sugar will start to melt after few days of storing it in the fridge. This is way it is best to caramelized the sugar few hour before you serve it.
Thank You for visiting my website. If you like this post, kindly click on the “Like” button below or leave me a comment!♥
Related Post: Coconut Creme Brulee
Quote of the Day
Count the memories and not the calories