Easy Crème Brûlée Dessert is a classic French delicacy that has captured the hearts and palates of dessert lovers around the world. This luxurious treat features a rich custard base topped with a perfectly caramelized sugar crust, creating a delightful contrast between the creamy texture and the satisfying crunch. The origins of crème brûlée can be traced back to the 17th century, with variations appearing in different cultures, but its timeless appeal remains unchanged.
People adore this Easy Crème Brûlée Dessert not only for its exquisite flavor but also for its simplicity in preparation. With just a handful of ingredients, you can create a restaurant-quality dessert that impresses guests and satisfies your sweet tooth. Whether served at a dinner party or enjoyed as a personal indulgence, this dessert is sure to leave a lasting impression. Join us as we explore the steps to crafting this delightful treat in your own kitchen!
Ingredients:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Additional granulated sugar for caramelizing
Preparing the Custard Base
- In a medium saucepan, combine the heavy cream and whole milk. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling. Stir occasionally to prevent the cream from scorching on the bottom.
- While the cream mixture is heating, in a separate bowl, whisk together the egg yolks, 3/4 cup of granulated sugar, vanilla extract, and salt. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture while continuously whisking. This process is called tempering and prevents the eggs from scrambling. Make sure to pour slowly and whisk vigorously.
- After all the cream has been incorporated, strain the mixture through a fine-mesh sieve into a large bowl or measuring cup. This step ensures a silky-smooth custard by removing any curdled bits of egg.
Preparing the Baking Dishes
- Preheat your oven to 325°F (160°C).
- Prepare your ramekins (typically 6-ounce size works well). Place them in a large baking dish or roasting pan. You will need enough space to hold the ramekins without them touching each other.
- Once the custard is strained, carefully pour it into the prepared ramekins, filling each one about three-quarters full. Be careful not to overfill, as the custard will expand slightly while baking.
Baking the Crème Brûlée
- After filling the ramekins, carefully pour hot water into the baking dish around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath (bain-marie) helps to cook the custard evenly and prevents it from cracking.
- Place the baking dish in the preheated oven and bake for 30-40 minutes. The custards are done when they are set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
- Once baked, carefully remove the baking dish from the oven. Use tongs or a spatula to remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
- After they have cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the flavors to meld and the custard to set completely.
Caramelizing the Sugar Topping
- Once the custards are fully chilled, remove them from the refrigerator. Take off the plastic wrap and sprinkle a thin, even layer of granulated sugar over the top of each custard. Use about 1-2 teaspoons of sugar per ramekin, depending on your preference for sweetness.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion over the sugar until it melts and turns a deep golden brown. Be cautious not to burn the sugar; it should melt and bubble before forming a crisp crust.
- If you do not have a kitchen torch, you can place the ramekins under the broiler in your oven. Set the oven to broil and place the ramekins on a baking sheet. Broil for 1-3 minutes, keeping a close eye on them to prevent burning. Rotate the baking sheet if necessary to ensure even caramelization.
- Once the sugar has caramelized, remove the ramekins from the heat source and let them sit for a minute or two to allow the sugar to harden.
Serving the Crème Brûlée
- To serve, use a spoon to gently tap the caramelized sugar crust, breaking it into shards. This will create a delightful contrast between the crunchy top and the creamy
Conclusion:
In summary, this Easy Crème Brûlée Dessert is a must-try for anyone looking to impress their guests or simply indulge in a luxurious treat at home. Its creamy custard base paired with the satisfying crack of caramelized sugar creates a delightful contrast that is sure to please any palate. The simplicity of the recipe allows you to whip up this classic dessert with minimal effort, making it perfect for both novice and experienced bakers alike. For serving suggestions, consider pairing your crème brûlée with fresh berries or a dollop of whipped cream for an added touch of elegance. You can also experiment with flavor variations by infusing the custard with vanilla bean, espresso, or even citrus zest to create a unique twist on this timeless dessert. We encourage you to try this Easy Crème Brûlée Dessert and share your experience with friends and family. Whether youre hosting a dinner party or enjoying a quiet night in, this recipe is sure to become a favorite. Dont forget to let us know how it turned out for you, and feel free to share your own variations! Happy baking! Print
Easy Crème Brûlée Dessert: A Simple Recipe for a Classic Treat
- Total Time: 290 minutes
- Yield: 6 servings 1x
Description
Experience the elegance of Crème Brûlée, a classic French dessert featuring a velvety custard base and a crisp, caramelized sugar topping. Perfect for impressing guests, this delightful treat combines rich flavors and a satisfying texture.
Ingredients
Scale- 2 cups heavy cream
- 1 cup whole milk
- 1 cup granulated sugar, divided
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- Additional granulated sugar for caramelizing
Instructions
- In a medium saucepan, combine the heavy cream and whole milk. Place the saucepan over medium heat and warm the mixture until it is hot but not boiling. Stir occasionally to prevent the cream from scorching on the bottom.
- While the cream mixture is heating, in a separate bowl, whisk together the egg yolks, 3/4 cup of granulated sugar, vanilla extract, and salt. Whisk until the mixture is smooth and the sugar begins to dissolve.
- Once the cream mixture is hot, remove it from the heat. Gradually pour the hot cream into the egg yolk mixture while continuously whisking. This process is called tempering and prevents the eggs from scrambling. Make sure to pour slowly and whisk vigorously.
- After all the cream has been incorporated, strain the mixture through a fine-mesh sieve into a large bowl or measuring cup. This step ensures a silky-smooth custard by removing any curdled bits of egg.
- Preheat your oven to 325°F (160°C).
- Prepare your ramekins (typically 6-ounce size works well). Place them in a large baking dish or roasting pan. You will need enough space to hold the ramekins without them touching each other.
- Once the custard is strained, carefully pour it into the prepared ramekins, filling each one about three-quarters full. Be careful not to overfill, as the custard will expand slightly while baking.
- After filling the ramekins, carefully pour hot water into the baking dish around the ramekins. The water should come about halfway up the sides of the ramekins. This water bath (bain-marie) helps to cook the custard evenly and prevents it from cracking.
- Place the baking dish in the preheated oven and bake for 30-40 minutes. The custards are done when they are set around the edges but still slightly jiggly in the center. They will continue to firm up as they cool.
- Once baked, carefully remove the baking dish from the oven. Use tongs or a spatula to remove the ramekins from the water bath and place them on a wire rack to cool to room temperature.
- After they have cooled, cover each ramekin with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. This chilling time allows the flavors to meld and the custard to set completely.
- Once the custards are fully chilled, remove them from the refrigerator. Take off the plastic wrap and sprinkle a thin, even layer of granulated sugar over the top of each custard. Use about 1-2 teaspoons of sugar per ramekin, depending on your preference for sweetness.
- Using a kitchen torch, carefully caramelize the sugar by moving the flame in a circular motion over the sugar until it melts and turns a deep golden brown. Be cautious not to burn the sugar; it should melt and bubble before forming a crisp crust.
- If you do not have a kitchen torch, you can place the ramekins under the broiler in your oven. Set the oven to broil and place the ramekins on a baking sheet. Broil for 1-3 minutes, keeping a close eye on them to prevent burning. Rotate the baking sheet if necessary to ensure even caramelization.
- Once the sugar has caramelized, remove the ramekins from the heat source and let them sit for a minute or two to allow the sugar to harden.
- To serve, use a spoon to gently tap the caramelized sugar crust, breaking it into shards. This will create a delightful contrast between the crunchy top and the creamy custard beneath.
Notes
- For best results, use high-quality vanilla extract for a richer flavor.
- Ensure the water bath is hot when placed in the oven to help the custard cook evenly.
- If you prefer a less sweet topping, adjust the amount of sugar used for caramelizing.
- Prep Time: 20 minutes
- Cook Time: 30-40 minutes
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