Easy Crème Brûlée
Velvety, luscious custard dessert hidden beneath a beautifully torched, crackly sugar top.
Ingredients
- 250 ml (1 cup) heavy cream whipping cream (35 % fat)
- 3 egg yolks (from 3 medium eggs)
- 67 g (5 tbsp) granulated sugar
- 1 tsp vanilla extract
- 13 g ( 1 tbsp ) granulated sugar for torching
Instructions
- Preheat oven to 170’CHeat up heavy whipping cream but do not bring it to a boil.In a separate container mix egg yolks, vanilla extract and granulated sugar until fully combined.
- Gradually add the warm heavy whipping cream to the egg yolk mixture and continue mixing until everything is incorporated.
- Run the mixture through a fine sieve and pour into ramekins. You can make 4 mini servings out of this mixture or 2 big ones.
- Place the ramekins in a baking pan with hot water.
- Bake for 25-30 minutes or until the crème brûlées are set but wobbly in the center.
- Let them cool completely before placing the fridge for a minimum of 2 hours to set. The longer it stays, the silkier the texture will be. You can do this recipe the night before , serve it the next day and you will have the silkiest crème brûlée.
- Just before serving, add some granulated sugar and torch it for the crispy top. Serve with your favorite fruits and berries.