I remember going to this cute little cafe with my Mom when I was around 10 years old. That was the first time I ever had creme brûlée and I felt like the fanciest kid in town knowing what that dessert was. Fast forward almost 2 decades later and I've made this dessert at home probably as many times as that little cafe! It's one of my all time favorite desserts.
If you've never had it you are seriously missing out. Get yourself a little creme brûlée kit (this is the exact one I have!) like my mom got me and try this recipe. I can honestly say this is the recipe I've used ever since my mom bought me a little ramekin and torch kit (cheaper option) shortly after having creme brûlée for the first time so many years ago. It's a no fail, fancy, yet simple recipe!
In case you've never had this dessert let me break it down for you. The ramekin is filled with the most amazing custard that is creamy and light and just so dreamy, the top is caramelized sugar that creates a little crunch and added sweetness that is just too delicious! I love to pair it with fresh whipped cream and strawberries to get the full fabulous and fancy experience.
The cool thing about this dessert is that you only need the yolk of the eggs so it's a great way to balance out recipes with lots of egg whites! We've been known to make pavlova one night and a few days later have creme brûlée, those weeks are what dreams are made of! haha
We recently introduced little Liv to creme brûlée and she will only takes a few tiny bites, but Dallin and I are more than happy to finish hers off! haha
I did do a little experiment with my last batch and tried to see if
I could caramelize the sugar without a torch.
This is what the custard looks like after sitting in the fridge overnight.
You want to put a thin layer of sugar, I'm talking THIN!
Don't be like me and think more sugar will add more greatness haha it won't!
You'll burn your sugary top and Dallin will tell you he told you so! haha
I had Dallin torch one while one was broiling in the oven.
In case you can't tell by the picture I HIGHLY recommend a little kitchen torch. It's doable in the oven but while you are buying ramekins just by the torch too. When you try to caramelize it in the oven you end up cooking your whole custard, it becomes runny and doesn't hold it's shape. It doesn't look as nice and doesn't caramelize the whole top of your ramekin. it's still edible and taste pretty good but it does take longer than caramelize it with a torch and the custard is noticeably different.
Just take my word for it, buy the torch!
You can of course eat it once you caramelize it or you can add some other fancy things: like sliced strawberries,
fresh whipped cream, and even a dusting of powdered sugar! I ended up finishing off the test oven broiled one with the torch just a little bit to ensure that crunch!
Everyones favorite part is the first initial crack of the sugar!
It's seriously so satisfying!
The mix of the crunch from the caramelized sugar and creamy custard is truly perfection.
Soon you'll be almost at the end of your ramekin and you'll already want more. ;) Recipe is below!
Easy, No Fail Creme Brûlée
1 C. heavy cream
2 T. sugar + more for top of ramekins right before caramelizing
2 egg yolks
1/2 tsp. vanilla extract
Preheat oven to 300 degrees. In a saucepan over medium heat, combine cream and 2 T. sugar. Cook, stirring occasionally until small bubbles appear around edges of pan, 5-6 minutes. Set aside.
In a bowl, beat egg yolks and vanilla until smooth and light. Pour hot cream mixture into egg yolks, a little at a time, beating continuously until well blended. Strain mixture though a fine mesh sieve into a bowl. Divide mixture among ramekins, I usually use 4-4 oz. ramekins.
Arrange ramekins in a baking pan and place on middle shelf of preheated oven. Fill pan with hot water to halfway up sides of ramekins. Cover pan loosely with aluminum foil. Bake until custard is just set, about 25 minutes. It almost always takes me longer, especially when I fill my round ramekins with more custard so keep that in mind, almost double the amount of time but check every 10 minutes after first 25 minutes. Be very careful while removing the pan from the oven. Chill ramekins for 2-3 hours.
Sprinkle a small amount of sugar evenly over top of cooled custards. With a kitchen torch, move the flame continuously over the surface of the ramekins, in a circular motion until sugar melts and becomes golden brown and bubbly. Serve immediately or refrigerate for later use.
This post may contain affiliate links but all opinions are my own.
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