creme brulee recipe

The best ever easy Crème Brûlée. This recipe is adapted from an award-winning 5-star restaurant&#039;s recipe! Video tutorial and helpful tips included.

The Best Crème Brûlée

vanilla bean ((I

sea salt

heavy cream

large egg yolks (must be at room temperature*)

sugar

water

berries

Start by splitting the vanilla bean down the center. Scrape out all the seeds and place in a large bowl. Take the vanilla bean pod and place it in a small pot with the sea salt and heavy cream. If using vanilla extract, don&#039;t add it yet to the sea salt and heavy cream.

Heat the heavy cream mixture over the stove until the cream is simmering. Do not boil! Remove from the stove and set aside to cool slightly. Remove the vanilla bean pod. If using vanilla extract, stir it into this mixture now.

In the bowl with the vanilla bean seeds (or an empty bowl if using vanilla extract), add the egg yolks and 1/2 cup superfine sugar. Beat until the mixture is light, about 2-3 minutes. Meanwhile, place 6 cups of water in a large pot and heat to boiling.

Add about 1/4 of the cream mixture into the egg and sugar mixture. Stir until combined, and then pour the remaining heavy cream mixture into the mixture. Stir until combined.

Pour the prepared mixture evenly into the ramekins - use either (6) 4-ounce ramekins, (5) 5-ounce ramekins, or (4) 6-ounce ramekins. Place the ramekins in a metal 9x13-inch baking pan and add boiling water to the pan until the water reaches halfway up the sides of the ramekins.

Bake for 30-35 minutes at 325 degrees F until the centers are barely set (very slight jiggle). Cool completely at room temperature and then refrigerate for 3-4 hours before serving. (These can be refrigerated for 4-5 days before using)

When ready to serve, add the remaining 1/4 cup superfine sugar on top of the custards in equal portions. I find it helpful to use a little more sugar than needed to swirl around on top of the custard to make sure the top is evenly coated with sugar - then just pour the extra sugar onto the next ramekin. Use a kitchen torch to torch the tops until the sugar melts and browns (or even slightly blackens). See Note 1. Top with fresh berries and enjoy immediately. 

https://embed.mediavine.com/videos/ssmvlnqrv8pldoenqean

This incredible crème brûlée recipe looks fancy, but is quick and easy to make! This dessert has creamy custard filling and a caramelized sugar topping. Top these creme brulees with fresh berries and for a delicious show-stopping dessert.

Creme Brulee

This Crème Brûlée looks fancy but is surprisingly easy to make! You only need a handful of ingredients to make this silky smooth custard with a delicious caramelized topping.

Crème Brûlée

heavy cream ((720 milliliters))

vanilla bean (split and scraped)

granulated sugar (divided (150 grams))

salt

Preheat the oven to 325F.

In a small saucepan, bring cream and vanilla bean and scrapings to a simmer over medium heat. Remove from heat and let stand for 15 minutes.

Strain through a fine-mesh sieve into a bowl. Discard any solids and the vanilla bean pod.

In a large bowl, whisk together egg yolks, 1/2 cup sugar, and salt. Slowly whisk the hot cream into the egg yolks. Divide custard among 6 (6-ounce) ramekins.

Pour very hot water into the baking dish until it fills the dish by about a third. Carefully place the filled ramekins in the dish.

Bake for 30 to 40 minutes or until the custard edges are set but the center wobbles slightly. Remove from the oven and let cool completely. Chill for several hours or up to 2 days.

When ready to serve, sprinkle 1 1/2 teaspoons of sugar over the top of each chilled custard. Using a blow torch, caramelize the sugar until dark amber and bubbling. Serve immediately.

Creamy custard with a caramelized topping, this Crème Brûlée is a classic French dessert that looks fancy but is incredibly easy to make! With this foolproof recipe, you only need five simple ingredients, and you’ll have a silky smooth and rich crème brûlée in no time.  Did I mention that how satisfying it is to crack into that sugar topping?!?!?

RECIPE: https://preppykitchen.com/creme-brulee/

With this recipe, there’s no need to go to a restaurant to get your fix of crème brûlée. This homemade crème brûlée features a rich vanilla flavored custard with a caramelized sugar topping that comes together effortlessly.

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Easy and Amazing Creme Brulee Recipe | Preppy Kitchen

15 mins prep to make this Instant Pot Green Tea Creme Brulee in pressure cooker or oven. Rich creamy custard &amp; crackable caramel top. Easy yet fancy dessert.

Instant Pot Green Tea Creme Brulee

½ cup cream

coconut milk

matcha green tea powder

vanilla extract

If you are using the oven option: Preheat oven to 325°F.

Make Creme Mixture: Mix the cream, coconut milk, matcha powder, vanilla extract, and sea salt in a medium saucepan over medium-low heat. Continue to stir as it warms up.

Whisk Egg Yolks: Whisk the egg yolks with the sugar in a medium bowl until they’re well blended.

Combine Creme Mixture and Whisked Yolks: Pour the warm cream mixture into the egg yolks a little at a time. Continue to whisk and temper by pouring the remaining cream into the egg yolks. Use a strainer to filter out the solids in the mixture.

Pour Creme Yolk Mixture into Ramekins: Pour the mixture into eight 125 ml individual ramekins. Then, remove all the bubbles on the surface.

Create Water Bath: Form a water bath by pouring boiling water into a baking pan until it comes halfway up the sides. Then, place the ramekins onto the baking pan.

Bake Creme Brulee: Bake the crème brulee for 35 minutes until they set.

Chill &amp; Firm Creme Brulee: Remove the ramekins from the pan, let it cool to room temperature, and then refrigerate for 4 hours until firm (preferably overnight).

USING OVEN

Pressure Cook Creme Brulee: Wrap the ramekins tightly with aluminum foil. Add 1½ cup of water and steamer rack in in Instant Pot Pressure Cooker. Then, put the covered ramekins on the trivet.Pressure cook at Low Pressure for 12 minutes, then Natural Release for 10 minutes.

Chill &amp; Firm Creme Brulee: Open the lid. Remove ramekins from the pressure cooker. Set aside to cool. Refrigerate to firm for at least 4 hours (preferably overnight).

USING PRESSURE COOKER

Serve: Remove the ramekins from the refrigerator, and spread the sugar evenly on top of each ramekin. Then, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.

Serve Creme Brulee

This Creme Brulee Recipe results in a rich, smooth, and silky custard base that&#039;s finished off with a layer of crunchy caramelized sugar! It&#039;s an impressive and decadent dessert that&#039;s deceivingly easy to make!

Easy Crème Brûlée recipe

heavy whipping cream ((30-35%))

granulated sugar ((66 grams) ¼ if you prefer less sweet)

In a small pot, heat cream over medium heat until hot but not boiling -- wait until you can see small bubbles just along the edge of the pot.

While the cream is heating, whisk together egg yolks, ⅓ cup sugar and vanilla -- this is best done in a large glass measuring cup for easy pouring.

When the cream is hot, add it to the egg yolks in small doses, whisking well after each addition.

Divide into four 7-8oz ramekins (wider and shallower is better but any will work).

Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins -- be careful not to get any water into the ramekins!

Bake at 325 degrees F for 30-45 minutes -- this will depend on how deep the custard is. (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.

Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days if you want to prep these ahead).

Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.

An easy dairy-free coconut crème brûlée you&#39;ll instantly fall in love with. It&#39;s got the perfect silky custard base and caramelized maple sugar topping.

Coconut Crème Brûlée (Dairy-Free)

maple syrup

coconut sugar

Preheat

Preheat oven to 325ºF (165°C). Place 4 ramekins on a rimmed baking tray.

Whisk

Make coconut milk mixture. In a pot over medium heat, add the coconut milk, maple syrup, and vanilla extract. Whisk everything together just until the milk begins to simmer, then remove from heat.

Temper the eggs into a custard. In a large mixing bowl, whisk the egg yolks together. Add a small amount of the coconut mixture to the egg yolks while whisking vigorously. Continue slowly adding the coconut milk mixture to the mixing bowl until all the coconut milk is incorporated. This process should take two minutes or so.

Transfer

Make a hot water bath. Transfer the custard into the 4 ramekins (6-ounce capacity) and carefully pour hot water into the baking dish until it reaches halfway up the side of the ramekins.

Bake the custards. Bake for 40 to 45 minutes until the outside of the custard is just set and the middle is slightly wobbly.

Chill

Let them chill. Remove from the oven and allow custard to cool. Cover and transfer to the refrigerator. Chill for at least 4 hours.

Melt

Create caramelized sugar. When ready to serve, sprinkle 1 teaspoon of maple sugar or coconut sugar over the surface of each custard. Using a kitchen torch melt the sugar until caramelized. Then serve immediately.

Creamy Creme Brulee is easy to make in the Instant Pot! The additional of homemade Blueberry Compote on the bottom is an extra special treat.

Crème Brulee with Blueberry Compote in the Instant Pot

blueberries (washed and stems removed)

lemon juice

Salt

Blueberry Compote

Place blueberries, sugar, and lemon juice into a small saucepan over high heat for about 5 minutes (or until the berries are soft and release juice).  Set aside.

In a medium size mixing bowl, whisk together the egg yolks and sugar until combined.

Heat the heavy whipping cream until warm to the touch (about 100-105 degrees). If using a microwave, aproximately 40 seconds.

Add the vanilla to the cream and pour a small amount into the eggs (to temper them). Whisk well and then add remaining cream slowly.

Whisk in sea salt and allow the cream mixture to fully cool before proceeding.

Divide the blueberry compote evenly between 4 6-ounce ramekins or custard cups.

Pour the cream mixture evenly between the ramekins, the ramekins about 85% full with the cream mixture.

Cover each ramekin tightly with aluminum foil.

Place the trivet into the Instant Pot. Pour in 1 cup of water.

Place the covered ramekins into the instant pot: two on the trivet and the remaining two making a second layer with the bottom of the ramekins sitting on the rim of the ramekins below. NOTE: they will not be placed directly on top of the first layer, but on the space between the first layer ramekins.

Seal the pot and set on Manual high for 13 minutes. Allow to naturally release for 15 minutes.

Remove the creme brulee and cool on a rack until they can be easily handled.

Place into the refrigerator for at least 4 hours or overnight for best results.

Before serving, top the crème with 1 tsp sugar and using a kitchen torch, torch until golden brown. Allow to sit for 2-3 minutes before serving. (You can also use the broiler in your oven for this part)

Sugar Layer

https://www.youtube.com/watch?v=M1nGldDdKO8

FULL RECIPE: https://boulderlocavore.com/instant-pot-creme-brulee/
How to Make Creme Brulee in the Instant Pot. Creamy custard topped with a hard sugar layer. This version made in the Instant Pot. With a bonus layer of Blueberry Compote.

How to Make Creme Brulee in the Instant Pot

Feeling fancy? Crème Brûlée Cheesecake is a luscious homemade cheesecake baked atop a sweet, buttery graham cracker crust. The best part, of course, is the signature torched topping!

Crème Brûlée Cheesecake Recipe

graham cracker crumbs (391 grams, from about 25 cracker sheets)

sugar (67 grams)

unsalted butter (127 grams, melted (1⅛ sticks))

cream cheese (681 grams, room temperature (3 bricks))

sugar (125 grams)

heavy cream (151 grams, room temperature)

sour cream (76 grams, room temperature)

lime juice (21 grams, from ¾ lime)

vanilla bean paste (6 grams)

kosher salt (3 grams)

eggs (200 grams, room temperature)

cornstarch (14 grams)

Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and gently spray with nonstick spray. Set aside.

Press

To make the crust, whisk the graham cracker crumbs and sugar together in a medium-sized bowl. Add in the butter and stir until the mixture resembles wet sand. Press the crust mixture into the bottom of the springform pan in an even layer.

Bake

Place the pan into the oven to bake for 15 minutes. Once baked, remove from the oven and place onto a cooling rack to cool slightly as you make the cheesecake batter. Increase the oven heat to 400°F

Beat

Place the cream cheese and sugar into the bowl of a stand mixer fitted with a paddle attachment. Beat together on high speed for 2 minutes to ensure that the mixture is creamy and that no lumps of cream cheese remain.

Add in the heavy cream, sour cream, lime juice, vanilla bean paste, and salt, and mix until fully incorporated, about 30 seconds.

Mix in the eggs until combined, then add in the cornstarch and mix until combined.

Pour

Pour the batter into the springform pan onto the crust. Smooth the top out as well as possible.

Wrap the bottom and up the sides of the springform pan with aluminum foil to prevent any water from seeping in. Place the springform pan into a larger baking pan or broiler pan. Fill the broiler pan with 1 inch of water to create a water bath. Place the pans into the oven to bake for 15 minutes. Reduce the heat to 250°F and bake for 1 hour and 10 minutes.

Cool

Once baked, turn the heat off and leave the cheesecake in the oven to cool for 30 minutes with the door closed. Open the oven door slightly and let the cheesecake continue to chill for 30 minutes. Remove the cheesecake from the oven and unwrap the tin foil. Place the springform pan onto a cooling rack to finish cooling completely.

Once cooled, cover with aluminum foil and place it into the fridge to chill for at least 8 hours.

Release

Once the cheesecake has chilled, run a butter knife around the inside edge of the springform pan to release the cheesecake from the pan. Release the springform and remove the sides from the cheesecake. Place the cheesecake onto a cake stand or serving platter.

Torch

Spread the sugar topping over the surface of the cheesecake in an even layer. Use a kitchen torch to toast the sugar. Using medium-to-low heat, hold the torch 1 inch away from the sugar and slowly toast the sugar. Once the sugar starts to bubble, move on to another section, as it will burn easily.

Serve

Once all of the sugar is toasted, let it set for several minutes to cool completely before slicing and serving.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1667575176/wm4nc63j0wntxnxps36c.mp4

Creme Brûlée Cheesecake

This simple to prepare Crème Brûlée recipe is a delicious baked custard topped off with caramelized sugar for the perfect dessert.

Crème Brulee Recipe

vanilla beans

heavy whipping cream

sugar + 6 teaspoons

Preheat the oven to 325°.

Cut the beans in half longways and scrape out all of the seeds using a small knife. See note.  Transfer the seeds to a medium size sauce pot and pour in the heavy cream.

Cook the pot over low heat until scalded. See note.

In a large bowl whisk together the eggs and sugar until combined.

Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs.  Pour in the remaining hot cream and gently mix until combined.

Strain the mixture through a fine-mesh strainer into a pouring bowl or a regular bowl.

Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.

Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins.  Cook for 40 to 45 minutes or until firm in the center.

Remove from the water and cool at room temperature for 30 minutes.

Transfer to the fridge and cool completely for 60-90 minutes.

1Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin.  Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.

1Serve with whipped cream, fresh berries and mint.

I was SO excited to make this after my son bought me a torch! Lol It turned out amazing! However, I decided to make your angel food cake at the same time, which you suggested. I turned around and accidentally knocked off my bowl of egg whites all over my cabinets and floor! 😩😂 Eggs are the worst for me to have to clean but I cleaned it up. I’ll make that another day.

I made this last night and it was delicious.  It was easy to do and very satisfying.  Had grilled scallops, squash and brussel sprouts so felt a little less guilty eating such a rich dessert.

Sooo delicious! My favorite thing to eat!

I love crème brûlée and this recipe didn’t disappoint. Love it

This was
Amazing
I made it
Wasn't very hard at all
Thank you

I made this and is was perfect

So delicious. Best chef on social media

Served it to my Book Club and was a hit!  

It says yields 6 servings.  Your ramekins must be bigger than the common ramekins because I got 12 out of the recipe.

Crème Brûlée is a favorite dessert of mine.  This recipe was so easy to follow. I felt like a chef after I made it!

This one is always a hit with the family. So so good and so relatively simple to make. Love the website and all the recipes but this one is one of our faves!

https://www.youtube.com/watch?v=9ADfEUDMGNw

Crème Brulee is definitely a dessert you would see on any fine dining restaurant’s menu.  Often times they are spiked with flavored liqueurs or chocolate to change up the flavor profile.  

Don’t let the word crème brulee scare you because they are one of the simpler traditional French dessert recipes to make using only 4 ingredients.

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Ingredients for this Vanilla Bean Creme Brulee Recipe:

• 2 vanilla beans
• 1 quart heavy whipping cream
• 12 egg yolks
• 1 cup sugar + 6 teaspoons

Serves 6

Prep Time: 10 minutes

Cook Time: 45 minutes

Cooling Time: 2 hours

Procedures:

1. Preheat the oven to 325°.
2. Cut the beans in half long ways and scrape out all of the seeds using a small knife. See note.  Transfer the seeds to a medium size sauce pot and pour in the heavy cream.
3. Cook the pot over low heat until scalded. See note. 
4. In a large bowl whisk together the eggs and sugar until combined.
5. Next, add in a small amount of the scalded cream to the egg-sugar mixture and whisk gently until combined to temper the eggs.  Pour in the remaining hot cream and gently mix until combined.
Strain the mixture through a fine mesh strainer into a pouring bowl or a regular bowl.
6. Place 6 crème brulee ramekins into a cookie sheet tray and evenly pour the crème brulee batter into the ramekins. See note.
7. Put the tray onto the oven rack and pour in enough warm water to fill up the tray to the ½ way mark on the crème brulee ramekins.  Cook for 40 to 45 minutes or until firm in the center.
8. Remove from the water and cool at room temperature for 30 minutes.
9. Transfer to the fridge and cool completely for 60-90 minutes.
10. Remove from the fridge and add 1 tablespoon of sugar to each crème brulee ramekin.  Using a torch in 1 hand and the ramekin in the other caramelize the sugar moving the sugar around to help spread. See note.
11. Serve with whipped cream, fresh berries and mint.

CHEF NOTES:

• You can substitute for vanilla extract.
• If you tilt the pot backwards or forwards and see mini bubbles that form on the bottom of the pan while cooking, the cream has been scalded.
• You can also simply pour it into a bowl and use a ladle to transfer the custard to the ramekins.
• It is best to hold the ramekin in one hand and the torch in the other and move the ramekin around move the sugar around as it caramelizes. 
• Be sure to cover the crème brulee in the refrigerator or else it will pick up other smells from food in the fridge.

Creme Brulee Recipe Made with Real Vanilla Beans

In terms of vanilla, use whatever good vanilla you have on hand— be it extract, vanilla bean paste, or a split and seeded vanilla bean. If using vanilla bean paste (which I prefer, but ran out of), substitute it 1 to 1 for the extract called for in the recipe

When it comes to making the caramel, I stick to what most people have at home— granulated white sugar. It works the best. Demerara sugar and Turbinado sugar (sugar in the raw) are also favorites of Crème Brûlée eaters, as they give more toffee flavor and bitterness to the dessert. If you’d like to make the caramel sugar with either of those sugars, you’ll want to check the caramel after 10 minutes in the oven (and every minute thereafter, until the sugar has melted and browned).

Do keep in mind that it’s crucial that you do not allow the custard to come to a boil, as the custard will split. Split happens (sorry, I couldn’t help myself)— take the pan off the heat and vigorously whisk in a cold egg yolk. The cold egg yolk will help cool the split custard and bring everything back together. Just be sure to sieve the salvaged custard immediately into a waiting bowl or jug.

Crème Brûlée Recipe

/ 480 ml heavy cream (double cream)

/160 ml whole milk

vanilla extract (refer to headnotes for alternatives)

white sugar

corn starch

fine grain sea salt

Place a fine-mesh sieve over a large heat-proof...

Place a fine-mesh sieve over a large heat-proof bowl or measuring jug, and set aside. You will need this to immediately transfer the cooked custard into later on.

Meanwhile, make the custard: In a medium heavy-bottomed...

Meanwhile, make the custard: In a medium heavy-bottomed saucepan over low heat, heat together the heavy cream, whole milk, and vanilla until just below boiling point, about 3 minutes. Be sure to stir occasionally with a silicone spatula. You will know it’s ready when little bubbles form around the circumference of the cream. Turn the heat off, and set aside.

In a medium bow, whisk together the egg...

In a medium bow, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.

Slowly whisk in less than a cup of...

Slowly whisk in less than a cup of the warm cream mixture into the egg mixture. This is tempering the eggs; this allows you to prevent the yolks from scrambling when it hits the rest of the warm cream.

Once that’s done, vigorously whisk the egg mixture...

Once that’s done, vigorously whisk the egg mixture into the saucepan of warm cream. Switch to a silicone spatula.

Place the saucepan of yellow-tinged cream over low...

Place the saucepan of yellow-tinged cream over low heat, stirring constantly until thick and viscous like honey (or when an instant-read thermometer registers about 165ºF/74ºC). Immediately remove the pan from the heat and sieve the mixture into the reserved measuring bowl.

Once sieved, pour the custard into 4 (8...

Once sieved, pour the custard into 4 (8 ounce / 240ml) ramekins, or heat-proof dishes of your choice. Even out the tops by gently jiggling the containers from side-to-side, and allow to chill in the refrigerator, uncovered for 2 hours (or until truly cold). A slight skin will form on the top of the custards, this is good; you’ll need this for when you brûlée the tops.

While the custard is cooling, make the caramel:...

While the custard is cooling, make the caramel: Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper, and evenly sprinkle with the sugar. Bake for 12-15 minutes, or until all the sugar is melted and golden (Err on the side of 15 minutes, if you like your creme brûlée shell to have a deeper flavor— this will give you an amber color). Check every minute after the 12-minute mark, to prevent your caramel from burning. Set aside and allow to cool completely.

Once cooled, break the caramel into shards and...

Once cooled, break the caramel into shards and run through the food processor until the caramel is finely milled, about 1 minute (a blender would also work; smashing the caramel pieces in a plastic bag will work too).

For Brûlée-ing the Caramel Sugar with a blowtorch:...

For Brûlée-ing the Caramel Sugar with a blowtorch: When ready to serve, sprinkle the tops of the cold custard with about 1/2 tablespoonful of the caramel sugar, or just enough to cover the tops evenly (the larger the dish, the more you’ll need). Gently shake the ramekins from side-to-side to even everything out and immediately brûlée the tops with a blowtorch, until the caramel has melted into once piece. Allow to sit for 2 minutes before serving.

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