Crème Brûlée

This fancy dessert is super easy! A rich custard is upgraded with a crisp burnt sugar topping.

What dessert is more fancy then crème brûlée? I’m not sure if there is one! Once you taste this dessert you will be a fan forever!

Because it is literally crème brûlée. You know a dessert is fancy when there is an è in the name. I actually looked up what that thing on top of the “e” was, and apparently it is a diacritic. Who knew??

The first time I made crème brûlée is the day the culinary torch arrived on my doorstep. It was over 3 years ago, but I remember it like my favorite day ever! I made the crème brûlée, torched it, and it was immediately my favorite dessert.

That year I brought it to Thanksgiving. It was a small crowd, only 8 people (I doubled the recipe.). Ever since then I’ve been bringing crème brûlée to Thanksgiving. It was a huge hit.

We are going to start by placing 6 egg yolks in a bowl.

Add sugar…

Then we are going to add in vanilla and heavy whipping cream.

Then we are going to divide the batter into 6 buttered 6-oz ramekins.

Bake at 275 degrees for 2 hours, cool at room tempature, and then let them set in the fridge. Sprinkle sugar on top, and brûlée with a torch or broiler. Crème brûlée is a rich custard with burnt sugar on top. Brûlée means burnt in French.

I can’t take full recipe credit, though. I found this recipe 3 years ago, and I never saw it again. I searched online and went through many pages of web results! Since i remembered the recipe I though I would share it with you!

• Servings: 6
• Time: 6 hours, 20 minutes
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Ingredients

6 egg yolks

6 tablespoons sugar, plus more for brûléeing

1-1/2 teaspoons real vanilla extract

2 cups heavy whipping cream

Butter, for greasing

2 cups warm, but not simmering, water

Raspberries or chopped strawberries, for serving (optional, but really good!)

Directions

1. Preheat oven to 275 degrees F. Line a 9×13 inch pan with a paper towel. Grease 6, 6 oz ramekins with butter. Place ramekins on top of pan.
2. Whisk egg yolks and sugar together well. Add cream and vanilla and whisk gently. DO NOT OVERMIX. If you see large bubbles immediately stop. If you overwhisk it the sugar won’t burn properly. Stop once you see small bubbles in the batter to prevent this.
3. Pour the mixture evenly between the six ramekins. Add the water to the pan, making sure no water gets in the ramekins. Bake in the preheated oven for 2 hours, or until the sides are set and the insides are jiggly. Let sit at room temp until they are at room temp. Wrap in plastic rap and set in the fridge for at least 2 hours.
4. Sprinkle a teaspoon of sugar evenly over a ramekin. Using a food torch, brûlée until sugar us brown. Wait 30 seconds and the sugar is hardened. OR: Place ramekins under the broiler, making they don’t burn to much.

-Eva