This recipe is super easy, and absolutely delicious, you can get it into the oven in less than 10 minutes of total prep time. It will take around an hour or baking at 300 degrees, possibly more time depending on your oven. Once you have tried it if you have made it any other way you will wonder why you have not tried this recipe before. I have a video demonstration of how I do it so I hope that this helps out with the process it is located on you tube Easy Creme Brulee Recipe.
- Ingredients you will need:
- 10 egg yolks
- 1/2 cup granulated white sugar
- 3 cups heavy cream
- 1 tablespoon of pure Madagascar Bourbon vanilla bean paste
1/4-1/2 cup granulated white sugar, you will add
this to the top of the chilled custard, and caramelize with a torch.
- 2 large stainless steel mixing bowls if you have them, glass will work fine, too
- Sheet of Aluminum Foil to cover during baking
Preheat your oven to 300ºF. You will need a glass or
metal large mixing bowl, and I prefer to use a stainless steel that has
a flat bottom. I really like the ones that have the flat bottom without
the stamp mold on the bottom of the bowl, as it helps for much better
mixing. The whisk will be able to get all places of the bowl, where as
if it has a mold or ring stamp in the bottom the whisk will not be able
to incorporate all ingredients. You will need to whisk together egg
yolks, and sugar until the sugar has dissolved. You will know that this
has happened when the mixture has turned thick, and the color of the
mixture becomes a pale yellow. Add your heavy cream and vanilla, and
continue to stir or fold until well blended.
You will need to divide as evenly as possible the
mixture of your egg custard into the 8 ramekins, or some call them
custard cups. Place ramekins on a large deep sided sheet pan, into a
water bath, this is where the water is up to about halfway up the sides
of your ramekins. The water is usually about 1 or 2 inches total in the
pan. You will cover the top of the pan with a sheet of aluminum foil you will want to leave the sides open you do not want to create steam but you do want to keep the top of the custard from burning. You will bake the custard, until the custard is a gel consistency,
or set around the edges, but still somewhat loose, but not runny in the
center, about 45 minutes to an hour + depending on your oven.
Remove from oven and the water bath. If you have a
metal grate, or cooling rack, you will put them on the rack for about
20-30 minutes, or until cool to the touch. You will want to get them
into the refrigerator quickly after that. There are eggs in this dish,
and you will want to lessen the opportunity for bacteria growth. You
will want to chill them in the refrigerator for at least a couple of
hours, or you can chill over night. When we prepared this dish in
culinary school, we chilled them overnight.
When you are ready to serve your creme brulee
dessert, sprinkle about 2-3 teaspoons of sugar over each custard. For
best results, use a small, hand-held torch to melt sugar, if you do not
have a torch and would like to get one, they are at most department
stores that have home furnishings. Until you purchase a torch of your
own you have other options, you can place your ramekins under the
broiler until sugar melts. Make sure you keep a close eye on them, so
they will not burn, and all of your hard work is not wasted. Enjoy!