Crème Brûlée
This recipe doesn't require a torch to get that perfect caramelized top. And the best part of all? It only take 5 ingredients to make these beauties!
makes 6 servings | difficulty level: moderate
- 7 egg yolks
- 1 tsp. vanilla extract
- 1 cup powdered sugar
- 4 cups heavy cream
- 1/4 teaspoon salt
- 3/4 cup sugar, plus more for the tops
- Preheat oven to 300°F and bring a kettle of water to a boil.
- Place 6 6 oz. ramekins into a 9"x13" baking dish.
- Gently heat the cream in a saucepan with half of the sugar (1/4 cup plus 2 tablespoons). Add the vanilla extract and continue heat over medium just until mixture starts to bubble around the edge of the pan, about 8 minutes. Be careful not to let it boil.
- Meanwhile, in a mixing bowl whisk the egg yolks with remaining sugar and the salt. Gradually whisk in the cream mixture and then strain.
- Fill the ramekins with the custard and add enough boiling water to come about halfway up the sides of the dishes.
- Bake for 30-40 minutes or until just barely set.
- Remove the ramekins from the baking dish and place in the refrigerator for 2 hours to set.
- Sprinkle 1-2 tbsp. sugar on the tops and place in the broiler, watching very closely. The caramelizing will take about 30 seconds to 1 minute and should be done individually.
