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Easy Crème Brûlée

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With only five simple ingredients, crème brûlée is a dish you don’t need to wait for a celebration to make. This crème brûlée recipe is a classic. The cream, vanilla, salt, eggs and sugar combine to make an exquisitely rich and elegant dessert.

Ingredients

Scale
  • 1 full vanilla bean or equivalent vanilla bean paste
  • 1/4 teaspoon sea salt
  • 2 cups heavy cream
  • 5 large egg yolks, must be at room temperature
  • 3/4 cup superfine white sugar, separated
  • Boiled water for the water bath.
  • Optional: Add one Tablespoon of Grand Marnier or a Liquor of your liking to add additional depth of flavor. Top with fresh berries to serve.

 

Instructions

  • Start by splitting the vanilla bean down the center. Scrape out all the seeds and place into a large bowl or blender. Take the vanilla bean pod and place in a small pot with the sea salt and heavy cream.
    Preheat the oven to 325 degrees F.
  • Cook the heavy cream mixture just until the cream is simmering. Do not boil! Remove from the stovetop and set aside to slightly cool. Remove the vanilla bean pod. If using vanilla extract, stir it in now.
    In the bowl or blender with the vanilla bean seeds, add the egg yolks and 1/2 cup superfine sugar. Beat until the mixture is light, about 2-3 minutes.
    Meanwhile, place water in a large pot and heat to boiling point.
    Add about 1/4th of the cream mixture into the egg + sugar mixture. Mix until combined. Then pour the (now tempered) egg + sugar mixture into the remaining heavy cream mixture. Mix just until combined.
  • Place the ramekins (6 4-ounce ramekins, 5 5-ounce ramekins, or 4 6-ounce ramekins) in a metal tall sided baking pan.
  • Pour the prepared mixture evenly into the ramekins. Fill up the metal baking pan with boiling water halfway up the sides of the ramekins.
  • Bake for 30-35 minutes or until centers are barely set (very slight jiggle).
  • Cool completely at room temperature and then refrigerated for 3-4 hours before serving (Alternatively these can be refrigerated 4-5 days before using).
    When ready to serve, sprinkle the remaining 1/4 cup superfine sugar on top of the custards.
  • Use a kitchen torch to torch the tops until the sugar melts and browns (or even slightly blackens) a bit.
  • Alternatively if you want to use your oven: move your oven rack to the top position and heat the oven to a high broil. Once the oven is heated, add the custards topped with superfine sugar to a tray. Place the tray on that top shelf and watch carefully as they broil. It only takes 1-3 minutes so watch closely to avoid burned crème brûlées
  • Top with fresh berries and enjoy immediately

 

Notes

Here I’ve used raspberries, strawberries, blueberries and a lesser known yellow berry sometimes called Cape Gooseberries. They are tangy and sweet with a slight tropical flavor.  They are a nice contrast to the sweetness of the creme.

Find it online: https://www.tableanddish.com/creme-brulee/