Simple Crème Brûlée Dessert

Impress your guests with this incredibly easy, rich, and creamy Crème Brûlée recipe. It’s a quick, decadently flavorful dessert that delivers the perfect contrast of a crisp, caramelized sugar top and a silky-smooth custard beneath. With just a few simple ingredients, you can create this classic, elegant treat right in your own kitchen.

Why You Will Love This Recipe

I always thought crème brûlée was a dessert reserved for fancy restaurants until I tried this recipe. The moment I cracked through that first perfectly torched sugar shell into the cold, creamy custard, I was hooked. It’s become my go-to for special occasions, and the look of delight on my dinner guests’ faces is worth every minute of the simple preparation.

Ingredients

• 1 cup heavy cream
• 3 tablespoons white sugar
• 3 large egg yolks
• 1/4 teaspoon vanilla extract
• 2 tablespoons white sugar, divided

Step-by-step instructions for making the recipe

1. Preheat your oven to 350°F (175°C).
2. In a microwave-safe bowl, whisk together the heavy cream and 3 tablespoons of white sugar.
3. Microwave the cream mixture for 1 to 2 minutes, until warm but not boiling. Whisk again to ensure the sugar is fully dissolved.
4. Whisk the egg yolks and vanilla extract into the warm cream mixture until the custard is smooth and uniform.
5. Place two ramekins into a baking dish or roasting pan. Divide the custard mixture evenly between the ramekins.
6. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a water bath.
7. Bake in the preheated oven for about 50 minutes. The custard should be set around the edges but still slightly jiggly in the center when you gently shake the pan.
8. Using tongs, carefully remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
9. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until completely cold.
10. Just before serving, sprinkle 1 tablespoon of white sugar evenly over the top of each chilled custard.
11. Use a kitchen torch to caramelize the sugar by moving the flame continuously in small circles until the sugar is melted, bubbly, and a deep golden brown.
12. Allow the sugar topping to cool and harden for a minute or two before serving.

Eva

Simple Crème Brûlée

Impress your guests with this incredibly easy, rich, and creamy Crème Brûlée recipe. It’s a quick, decadently flavorful dessert that delivers the perfect contrast of a crisp, caramelized sugar top and a silky-smooth custard beneath.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Chilling Time 2 hours hrs

Total Time 3 hours hrs 10 minutes mins

Servings: 2 ramekins

Course: Dessert

Cuisine: French

Calories: 612

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup heavy cream
• 3 tablespoons white sugar
• 3 large egg yolks
• 1/4 teaspoon vanilla extract
• 2 tablespoons white sugar, divided

Equipment

• 2 Ramekins
• Roasting Pan
• Kitchen Torch

Method

 

1. Preheat your oven to 350°F (175°C).
2. In a microwave-safe bowl, whisk together the heavy cream and 3 tablespoons of white sugar.
   1 cup heavy cream, 3 tablespoons white sugar
3. Microwave the cream mixture for 1 to 2 minutes, until warm but not boiling. Whisk again to ensure the sugar is fully dissolved.
4. Whisk the egg yolks and vanilla extract into the warm cream mixture until the custard is smooth and uniform.
   3 large egg yolks, 1/4 teaspoon vanilla extract
5. Place two ramekins into a baking dish or roasting pan. Divide the custard mixture evenly between the ramekins.
6. Carefully pour hot water into the baking dish around the ramekins until it reaches halfway up their sides, creating a water bath.
7. Bake in the preheated oven for about 50 minutes. The custard should be set around the edges but still slightly jiggly in the center when you gently shake the pan.
8. Using tongs, carefully remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
9. Once cooled, cover the ramekins with plastic wrap and refrigerate for at least 2 hours, or until completely cold.
10. Just before serving, sprinkle 1 tablespoon of white sugar evenly over the top of each chilled custard.
    2 tablespoons white sugar, divided
11. Use a kitchen torch to caramelize the sugar by moving the flame continuously in small circles until the sugar is melted, bubbly, and a deep golden brown.
12. Allow the sugar topping to cool and harden for a minute or two before serving.

Notes

The custard should be jiggly, not solid, when removed from the oven. It will finish setting as it cools. For the best results and a perfectly crisp top, ensure the custards are completely chilled before caramelizing the sugar. If you don’t have a torch, you can use your oven’s broiler, but watch it very closely.

FAQ