Equipment
- ramekin or small oven safe baking vessel
- Culinary torch (optional)
Ingredients
- 1 cup Heavy cream
- 3/4 tsp Vanilla extract
- 1/4 cup Granulated sugar plus a light sprinkle for topping
- 2 Egg yolks
- Water for water bath
Instructions
- Preheat oven to 325°F.
- In a saucepan bring the heavy cream to a boil over medium heat. Once boiling, remove from the heat. Stir in the vanilla extract, cover the pot and allow to cool for 10 minutes.
- In a large bowl whisk together granulated sugar and egg yolks until pale in color and thoroughly mixed. Whisk in the warm heavy cream into the egg mixture slowly, 1/4 of the cream at a time, whisking constantly as to not cook or curdle the eggs.
- Evenly fill each ramekin with the cream mixture.
- Heat 1 – 2 quarts of water until very hot. Pour the hot water into the baking dish and place the ramekins into the water bath, ramekins should be about halfway submerged. (Be very careful not to get water inside the ramekins)
- Bake for 30 – 45 minutes, until the tops are set but the custard still “jiggles” slightly when moved. The custard will be done when it reaches an internal temperature of 165°F – 170°F using a thermometer. You don’t want the tops to brown.
- Using an oven mitt or tongs, remove the ramekins from the hot water and allow to cool on a wire rack for 1 hour. Cover the ramekins loosely with plastic wrap and transfer the custards into the refrigerator and chill for at least 3 hours or up to 1 day.
- When ready to serve sprinkle granulated sugar evenly on top of the custards. Using a kitchen torch go over the sugar lightly until it bubbles and then browns. *Alternately you can do this under an oven broiler if you don’t own a kitchen torch. Broil the sugar anywhere from 3-10 minutes, watching carefully as not to burn the sugar. Home oven broilers can vary greatly.
- Allow the sugar to cool for 5 minutes before serving to firm up and become crunchy. The sugar will soften if placed back in the refrigerator, so it’s best to do this step right before serving.
Nutrition
Calories: 285kcal | Carbohydrates: 15g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 179mg | Sodium: 27mg | Potassium: 56mg | Sugar: 13g | Vitamin A: 1004IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
Creme Brûlée
Equipment
- ramekin or small oven safe baking vessel
- Culinary torch (optional)
Ingredients
- 1 cup Heavy cream
- 3/4 tsp Vanilla extract
- 1/4 cup Granulated sugar plus a light sprinkle for topping
- 2 Egg yolks
- Water for water bath
Instructions
- Preheat oven to 325°F.
- In a saucepan bring the heavy cream to a boil over medium heat. Once boiling, remove from the heat. Stir in the vanilla extract, cover the pot and allow to cool for 10 minutes.
- In a large bowl whisk together granulated sugar and egg yolks until pale in color and thoroughly mixed. Whisk in the warm heavy cream into the egg mixture slowly, 1/4 of the cream at a time, whisking constantly as to not cook or curdle the eggs.
- Evenly fill each ramekin with the cream mixture.
- Heat 1 – 2 quarts of water until very hot. Pour the hot water into the baking dish and place the ramekins into the water bath, ramekins should be about halfway submerged. (Be very careful not to get water inside the ramekins)
- Bake for 30 – 45 minutes, until the tops are set but the custard still “jiggles” slightly when moved. The custard will be done when it reaches an internal temperature of 165°F – 170°F using a thermometer. You don’t want the tops to brown.
- Using an oven mitt or tongs, remove the ramekins from the hot water and allow to cool on a wire rack for 1 hour. Cover the ramekins loosely with plastic wrap and transfer the custards into the refrigerator and chill for at least 3 hours or up to 1 day.
- When ready to serve sprinkle granulated sugar evenly on top of the custards. Using a kitchen torch go over the sugar lightly until it bubbles and then browns. *Alternately you can do this under an oven broiler if you don’t own a kitchen torch. Broil the sugar anywhere from 3-10 minutes, watching carefully as not to burn the sugar. Home oven broilers can vary greatly.
- Allow the sugar to cool for 5 minutes before serving to firm up and become crunchy. The sugar will soften if placed back in the refrigerator, so it’s best to do this step right before serving.
Nutrition
Calories: 285kcalCarbohydrates: 15gProtein: 3gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 179mgSodium: 27mgPotassium: 56mgSugar: 13gVitamin A: 1004IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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