{"id":2572,"date":"2024-02-24T08:03:40","date_gmt":"2024-02-23T21:03:40","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=2572"},"modified":"2025-07-28T15:51:12","modified_gmt":"2025-07-28T05:51:12","slug":"easy-creme-brulee","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/simple-desserts\/easy-creme-brulee\/","title":{"rendered":"Easy Creme Brulee"},"content":{"rendered":"\n

If you really want to impress when it comes to dessert making this is a great choice. Our Easy Creme Brulee recipe looks and tastes spectacular! Complete with a beautiful crispy sugar disc on top, it\u2019s a showstopper dessert by anyone\u2019s standards. You\u2019ll be an absolute hero to your friends and family when you serve these bad boys up for dessert. No-one will ever need to know how simple it was to make either!

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Cr\u00e8me Brulee is a classic French Dessert<\/h2>\n\n\n\n

For those who aren\u2019t familiar with Cr\u00e8me Brulee, you\u2019re in for a treat with this recipe. It is a very traditional French Dessert that is as popular now as it was 30 years ago. The translation of Cr\u00e8me Brulee is literally Burned Cream! While that may sound unappetizing, it is so far from it

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Breaking the thin layer of Toffee with a spoon is such an enjoyable experience<\/figcaption><\/figure>\n<\/div>\n\n\n
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The dish consists of beautifully smooth Cream-like Custard made of Eggs, Cream, Sugar, and typically Vanilla. It is then placed in a Ramekin which is baked in the oven in a water bath, which gives the mixture it\u2019s body. It\u2019s then cooled down in the refrigerator which forms its amazing texture

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Finally, the \u2018Brulee\u2019 part involves sprinkling over a generous amount of Sugar on the top, then burning it to a caramel-like toffee. This Toffee can then be broken into with the back of a spoon, revealing the phenomenal Creamy Custard inside

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The theatrics of smashing the Toffee along with the unbelievable taste of the Custard makes the Cr\u00e8me Brulee a favorite at French Restaurants all around the world. While the Cream is typically flavored with Vanilla, you can add other flavors to create a unique taste. A common addition to the Cream is liquor, such as Whiskey, Cognac, or Brandy. This recipe is to create a simple, Easy Creme Brulee so we\u2019re sticking with the classic flavor of Vanilla

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Only 4 ingredients are required to make this Easy Creme Brulee Recipe<\/h2>\n\n\n\n

Like so many Classic Desserts, simplicity is key. You only need four ingredients to make the most delicious Cr\u00e8me Brulee. Those are Egg Yolks, Sugar, Heavy Cream, and Vanilla Extract. Those ingredients really are the cornerstone to classic French desserts, with countless amazing recipes coming from just these few ingredients

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Vanilla Extract really is the standout ingredient in this recipe and gives the Cr\u00e8me Brulee it\u2019s unique flavor. It is such a strong ingredient, so use it sparingly as to not completely overpower the dish. 2 tsp. is just the right amount to achieve that beautiful Vanilla Cream flavor to the dish without overpowering it completely

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Whenever there is the process of mixing Eggs with hot ingredients (such as Hollandaise Sauce<\/a> or in this case, Cream) there is always the risk that the Eggs will scramble, and the dish will be ruined. The good news is, with some basic technique this will never happen when making this recipe

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Follow the simple instructions and you\u2019ve got a perfect Cr\u00e8me Brulee Custard every time. Which is why we think this is hands down the best easy Cr\u00e8me Brulee Recipe you\u2019ll find! We guarantee it

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Cracking into a Cr\u00e8me Brulee reveals the most velvety smooth custard filling<\/figcaption><\/figure>\n<\/div>\n\n\n
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The trick is to continuously whisk the ingredients as you\u2019re slowly mixing them together<\/h2>\n\n\n\n

You don\u2019t want to overwhelm the Egg Yolks with a load of heat immediately. If you dump a bunch of hot Cream on them in one go, the Eggs will cook, and you won\u2019t achieve that silky smooth, velvety custard result

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The trick is to pour the Cream very slowly into the Eggs and Sugar mixture and whisk constantly as you\u2019re doing so. By giving the Eggs a little bit of Cream at a time allows them to adjust to the heat, and instead of cooking they will emulsify into the Cream. Thus, making a beautiful Custard for your Cr\u00e8me Brulee

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You don\u2019t need to aggressively whisk them either. Just a constant whisk to keep the Eggs and Cream moving about to help them incorporate. It\u2019s a straightforward technique but critical that it is followed

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Cook the Creme Brulee in a water bath in the Oven to ensure an even cook throughout<\/h2>\n\n\n\n

You need to bake Cr\u00e8me Brulee quite delicately to ensure they do not overcook. If the Eggs overcook they will scramble, which will not achieve that beautiful silky-smooth texture that we want from a Cr\u00e8me Brulee. There are two tricks to perfecting the bake of a Cr\u00e8me Brulee

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  1. Bake at a low temperature. We\u2019ve opted for 320F \/ 160C. The lower temperatures allow the mixture to cook slowly, evenly, and form a beautiful texture without scrambling<\/li>\n\n\n\n
  2. Place the Cr\u00e8me Brulee Ramekins in a Water Bath. Adding Water into the Oven creates steam, which in turn keeps the Cr\u00e8me Brulee from drying out. It also helps with the cooking process. The hot water surrounds the Ramekins, ensuring they are cooked through in the middle

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    Cooking the Creme Brulee in a Water Bath ensures a perfectly cooked custard. Refrigerate until cold then you’re good to dive in<\/figcaption><\/figure>\n<\/div>\n\n
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    Recipe Details<\/h3>\n\t\t\t\t
    <\/span>Servings<\/span>

    3 – 4 people<\/p><\/div>

    <\/span>Prep time<\/span>

    10 minutes<\/p><\/div>

    <\/span>Cooking time<\/span>

    35 minutes<\/p><\/div>

    <\/span>Total time<\/span>

    45 minutes<\/p><\/div><\/div>\n\t\t\t<\/div>\n\n\n

    Easy Creme Brulee Recipe<\/h2>\n\n\n\n

    Ingredients<\/h2>\n\n\n\n
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    • 5 Egg Yolks<\/li>\n\n\n\n
    • 400g Heavy Cream<\/li>\n\n\n\n
    • \u00bd cup White Sugar<\/li>\n\n\n\n
    • 2 tsp. Vanilla Extract

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      Equipment needed: Stand Mixer and Kitchen Torch

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      Instructions<\/h2>\n\n\n\n
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      1. Add the Egg Yolks and 1\/3 cup of White Sugar in a large mixing bowl. Whisk thoroughly in the stand mixer until the mixture is fully incorporated and has begun to lighten in color. Should take about 2 minutes on medium in the Stand Mixer<\/li>\n\n\n\n
      2. Pour the Heavy Cream into a medium Saucepan and place on the stovetop over medium heat. Once the Cream begins to simmer, remove from the heat and whisk in the Vanilla Extract<\/li>\n\n\n\n
      3. Slowly pour the Heavy Cream into the Egg and Sugar mixture while whisking continuously. Once the Cream has been added, continue to whisk for about 20 seconds<\/li>\n\n\n\n
      4. Place your individual Ramekins into a baking pan with high sides. Pour the mixture evenly into the Ramekins. The quantity in this recipe should create 3-4 Cr\u00e8me Brulees depending on the size of your Ramekins<\/li>\n\n\n\n
      5. Pour boiling water into the Pan, enough that the water level reaches half the height of the Ramekins, then place in the Oven pre-heated to 320F<\/li>\n\n\n\n
      6. Cook for 35 \u2013 40 minutes until the top has just started to turn light brown. You can test if the Cr\u00e8me Brulees are cooked by shaking the pan. If they jiggle like a similar consistency to Jelly, then are cooked<\/li>\n\n\n\n
      7. Remove Cr\u00e8me Brulees carefully from the Pan and place on a wire rack to cool. Once cooled, refrigerate for at least 3 hours before preparing to serve<\/li>\n\n\n\n
      8. Sprinkle the remaining Sugar over the Cr\u00e8me Brulee, then use a kitchen torch to char the sugar until it has turned into a thin layer of Toffee. Serve with garnishes such as mixed berries and Mint leaves

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        Recipe Notes<\/h3>\n\n\n\n

        If you do not have a kitchen torch you can place the Cr\u00e8me Brulee under the Broiler to achieve the crispy, sugary coating. The Broiler will likely heat the rest of the Cr\u00e8me Brulee however, so once you\u2019ve got that lovely crispy top it\u2019s recommended you place them back in the refrigerator for 15 \u2013 20 minutes before serving

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        It’s impossible to stop at just one spoonful of this Easy Creme Brulee dessert!<\/figcaption><\/figure>\n<\/div>\n\n\n
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