Crème Brûlée
Crème brûlée is one of my favorite deserts. Just a handful of simple ingredients combine into a creamy deliciousness. I don’t have a butane burner, so can’t get the sugar crust on top as crunchy as it ought to be, but it’s still amazing to eat. 😋
I’m including three versions of the recipe: the original, one scaled down for two, and one scaled up to have enough leftover egg whites to make a regular-sized angel food cake. (The original 6 egg version leaves enough egg whites for a shorter angel food cake.)
Crème Brûlée
A creamy, vanilla-flavored custard topped with caramelized sugar.
Servings 6
Calories 272kcal
Equipment
- ramekins
- butane torch
Ingredients
- 6 large egg yolks see note, below
- 4 tbl granulated sugar
- ½ tsp vanilla extract
- 2½ cups heavy cream or half & half
- 2 tbl granulated sugar
Directions
- Preheat oven to 375°F/190°C
- Heat cream in microwave on high until almost boiling, about 5 minutes.
- While cream is heating, beat egg yolks, 4 tbl sugar, and vanilla in a mixing bowl until thick and creamy.
- Slowly pour cream into egg mixture, whisking constantly.
- If presentation of the brûlées is a priority, skim off the foam after whisking. (Foam bubbles will mar the looks of the brûlées, but don't affect flavor.)
- Pour into 6 one-cup ramekins. Bake in a water bath: Arrange ramekins in a large baking dish and set on oven rack. Pour hot water into the dish; filling about halfway up the outsides of the ramekins.
- Bake about 30 minutes. To test for doneness, gently shake pan. If the brûlées have a gelatin-like jiggle, they are ready to take out.
- Remove entire pan from oven, being careful not to spill out the water bath. Let brûlées cool 15 minutes, then place in refrigerator to chill 2 hours or longer.
- Before serving, sprinkle tops with granulated sugar, shaking each ramekin so sugar covers entire top evenly. Shake off any excess sugar. Use a butane torch to caramelize the tops. Or place under a broiler for a couple minutes, turning often so they caramelize evenly.
Notes
Save the egg whites and use to make Angel Food Cake!
Crème Brûlée For Two
Perfect when you want just enough dessert for two.
Servings 2
Calories 272kcal
Equipment
- ramekins
- butane torch
Ingredients
- 2 large egg yolks
- 1¼ tbl granulated sugar
- ⅛ tsp vanilla extract
- 3/4 cup + 1½ tbl heavy cream
Directions
- Preheat oven to 375°F/190°C
- Heat cream in microwave on high until almost boiling, about 5 minutes.
- While cream is heating, beat egg yolks, 4 tbl sugar, and vanilla in a mixing bowl until thick and creamy.
- Slowly pour cream into egg mixture, whisking constantly.
- If presentation of the brûlées is a priority, skim off the foam after whisking. (Foam bubbles will mar the looks of the brûlées, but don't affect flavor.)
- Pour into 6 one-cup ramekins. Bake in a water bath: Arrange ramekins in a large baking dish and set on oven rack. Pour hot water into the dish; filling about halfway up the outsides of the ramekins.
- Bake about 30 minutes. To test for doneness, gently shake pan. If the brûlées have a gelatin-like jiggle, they are ready to take out.
- Remove entire pan from oven, being careful not to spill out the water bath. Let brûlées cool 15 minutes, then place in refrigerator to chill 2 hours or longer.
- Before serving, sprinkle tops with granulated sugar, shaking each ramekin so sugar covers entire top evenly. Shake off any excess sugar. Use a butane torch to caramelize the tops. Or place under a broiler for a couple minutes, turning often so they caramelize evenly.
Crème Brûlée for 9
After baking Angel Food Cake, use the leftover yolks for this luscious dessert!
Servings 9
Calories 272kcal
Equipment
- ramekins
- butane torch
Ingredients
- 9 large egg yolks See Note, below
- 6 tbl granulated sugar
- ¾ tsp vanilla extract
- 3¾ cups heavy cream
- 3 tbl granulated sugar
Directions
- Preheat oven to 375°F/190°C
- Heat cream in microwave on high until almost boiling, about 5 minutes.
- While cream is heating, beat egg yolks, 4 tbl sugar, and vanilla in a mixing bowl until thick and creamy.
- Slowly pour cream into egg mixture, whisking constantly.
- If presentation of the brûlées is a priority, skim off the foam after whisking. (Foam bubbles will mar the looks of the brûlées, but don't affect flavor.)
- Pour into 6 one-cup ramekins. Bake in a water bath: Arrange ramekins in a large baking dish and set on oven rack. Pour hot water into the dish; filling about halfway up the outsides of the ramekins.
- Bake about 30 minutes. To test for doneness, gently shake pan. If the brûlées have a gelatin-like jiggle, they are ready to take out.
- Remove entire pan from oven, being careful not to spill out the water bath. Let brûlées cool 15 minutes, then place in refrigerator to chill 2 hours or longer.
- Before serving, sprinkle tops with granulated sugar, shaking each ramekin so sugar covers entire top evenly. Shake off any excess sugar. Use a butane torch to caramelize the tops. Or place under a broiler for a couple minutes, turning often so they caramelize evenly.
Notes
Save the egg whites and use to make Angel Food Cake!