The Easiest Creme Brûlée Recipe You Will Ever Find!
Servings: 6 - 4oz. ramekins
One of the best desserts in the world is the classic creme brûlée. The luscious custard is so rich and delicate with the perfect contrast of a crispy caramelized sugar. What is not to love? This recipe is by far the easiest method to making creme brûlée and has been shared from one of my previous pastry chefs, Randy Nielsen. Thank you Chef Randy!
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Ingredients
- 1 1/2 cups of half-and-half
- 1 cup of sugar
- 1 1/2 cups of cream
- 1 1/2 cups egg yolks about 10 eggs
- 2 teaspoons of vanilla extract
- Raw sugar turbinado for caramelized top
Instructions
- In a large bowl, mix the sugar with the half-and-half until combined.
- Then add the rest of the ingredients - egg yolks, cream, and vanilla bean seeds. Whisk together until combined.
- Let this mix rest in the fridge for 20 minutes or until the sugar is completely dissolved. During the rest period, preheat the oven to 325°F
- Place your ramekins into a baking pan. Then pour the creme brûlée into the ramekins (fill 1 cm. from the top). Fill the baking pan with water until almost halfway up the side of the ramekins.
- Bake the creme brûlée for 40 minutes (or until done) at 325°F. The creme brûlée will be ready when the custard is just set. Tip: You can also slightly touch the middle of the creme brûlée to check if it's firm.
- Cool down the creme brûlée in the fridge for at least 4 hours and up to 3 days. Tip: make sure you place plastic wrap on the ramekins nice and tight. Otherwise, the creme brûlée will create a skin.
- Once the creme brûlée is cold, sprinkle raw sugar on top of the custard. Rotate the ramekins until the sugar completely covers the surface. Then using your torch, slowly melt the sugar until it liquifies and begins to caramelize. Be careful to not torch the sugar for too long. Tip: constantly move the flame over the sugar so the sugar melts and carmelizes evenly. You want the caramelized sugar to be golden brown delicious. If it turns too dark or black, the sugar will be very bitter.
- Garnish with fresh berries and enjoy!
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Notes
You will know when you have baked the creme brûlée to perfection if it is silky smooth. If the creme brûlée custard looks at all grainy, then you have overbaked it.
In my opinion, raw sugar (turbinado) is the best for caramelizing creme brûlée. It is more difficult to burn the sugar and creates the perfect golden-brown crust. Other sugars such as superfine sugar, may caramelize the fastest, but if you are not careful, it can quickly turn black. In fact, every establishment I worked at (whether it was with the Four Seasons or a Michelin star restaurant), we always used raw sugar. So now you are baking like the professionals!
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