How To Make Creme Brulee

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Creme brulee is a decadent dessert that is surprisingly easy to make at home. Like many things, once you’ve had it, it’s hard to settle for anything less. However, purchased in the grocery store they are both expensive and less than impressive.

Here’s how to make homemade creme brulee.

Ingredients:

2 cups heavy cream
1/2 teaspoon vanilla extract
4 large egg yolks
1/2 cup granulated sugar, divided
1/8 teaspoon salt
1-2 tablespoons granulated sugar for caramelizing

Servings: 4
Prep Time: 15 minutes | Cook Time: 40 minutes | Cool Time: 2 hours
Total Time: 2 hours 55 minutes

Instructions:

Preheat your oven to 325°F (160°C).
Pour the heavy cream into a medium saucepan. Heat the cream over medium heat until it just begins to simmer. Do not let it boil.
Remove from heat and stir in the vanilla extract.

Prepare the Custard:

In a large bowl, whisk together the egg yolks, 1/4 cup of granulated sugar, and salt until the mixture becomes pale and thick.
Slowly pour the warm cream into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
Strain the mixture through a fine-mesh sieve into a large measuring cup or bowl to remove any cooked egg bits.
Pour the custard mixture evenly into 4 (6-ounce) ramekins.

Bake the Custards:

Place the ramekins in a large baking dish.
Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. Carefully transfer the baking dish to the preheated oven.
Bake for 35-40 minutes, or until the custards are just set but still slightly jiggly in the center.

Remove the ramekins from the water bath and let them cool to room temperature.
Cover with plastic wrap and refrigerate for at least 2 hours, or until well chilled.
Just before serving, sprinkle a thin, even layer of the remaining 1/4 cup granulated sugar over the top of each custard.