Classic Crème Brûlée
This Classic Crème Brûlée is smooth, rich and absolutely delicious! Making crème brûlée is easier and more simple than most people think, and if you have a little time on your hand, you can surprise your family or guests with this heavenly dessert!
Servings 6 people
Ingredients
- 2 cups Heavy Cream
- 5 large Eggs
- 1/2 cup Sugar + about 1 tbsp for the caramel top
- 1/2 tbsp Vanilla Extract
Instructions
- Preheat the oven.
- Prepare a baking pan large enough to fit 6 ramekins in it and high enough to be able to pour hot water about 3/4 way up to the ramekins.
- Pour the heavy cream into a saucepan, then add and whisk together the sugar and the vanilla extract.
- Heat it for about 10 minutes or until it starts to boil while stirring constantly, then take it off the heat.
- Beat the eggs.
- Boil enough water to fill up the baking pan about 3/4 way up to the ramekins.
- Pour slowly the beaten eggs to the heavy cream with constant whisking.
- Divide the custard into the 6 ramekins.
- Pour the boiling water around the ramekins, but be careful not to burn yourself or soak the custards.
- Bake them on medium heat for 30-40 minutes or until the center of the custards sets, but still jiggly.
- Carefully remove the baking pan off of the oven (hot water!), take the ramekins out and set them aside to cool enough to transfer them to the fridge.
- Transfer them to the fridge and let it chill for 2 1/2-3 hours or overnight.
- Sprinkle about 1 tbsp of sugar or so to the top of the custards before serving and caramelize the sugar to create an even, golden brown, crunchy caramel layer on the top them.