Easy Creme Brulee

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped, or 1 teaspoon vanilla extract
• 1/2 cup granulated sugar, divided
• Pinch of salt
• 4 large egg yolks
• Additional granulated sugar for caramelizing

Steps

1. 1 Preheat oven to 325°F. Arrange 4 ramekins in a roasting pan.
2. 2 Heat cream, vanilla bean (or extract), 1/4 cup sugar, and salt in a saucepan until just simmering.
3. 3 Whisk egg yolks and remaining 1/4 cup sugar in a bowl until pale.
4. 4 Slowly pour warm cream into egg yolks, whisking constantly.
5. 5 Strain mixture into ramekins. Place roasting pan in oven and add hot water to reach halfway up sides of ramekins.
6. 6 Bake until set but still jiggly in the center, about 45 minutes.
7. 7 Chill custards at least 2 hours. Before serving, sprinkle tops with sugar and caramelize with a kitchen torch or under broiler.

Nutrition

Tips

• Use a fine mesh strainer to ensure a smooth texture.
• If you don't have a torch, use the broiler but watch closely to avoid burning.
• For a boozy twist, add a splash of rum to the cream mixture.
• Make ahead and store in the fridge for up to 3 days before caramelizing.

Storage

Store chilled in the refrigerator for up to 3 days. Caramelize just before serving.

Serving Suggestions

• Serve with fresh berries for a burst of flavor.
• Pair with a scoop of vanilla ice cream.
• Accompany with a drizzle of raspberry coulis.
• Enjoy with a glass of sweet dessert wine.

FAQ