Print

Vanilla Creme Brûlée

Creme Brulee

This recipe is super easy because you don’t have to heat the milk and risk scrambling the egg yolks. We rarely use  vanilla beans at home because they are so expensive so this recipe uses vanilla extract.

Ingredients

Scale
  • 5 egg yolks
  • 1/2 cup sugar
  • 2 cups heavy cream
  • 2 tablespoons vanilla extract
  • 2 pinches salt

Instructions

  1. Combine the egg yolks and sugar until it is creamy and lighter in color.
  2. Add the cream vanilla and salt and whisk until smooth.
  3. Pour into ramekins.
  4. Bake in a water bath in a 350 degree oven until the mixture is set but still jiggles in the center (about 35 to 45 minutes) but the time varies depending on the depth of your ramekins.
  5. Let the ramekins stand in the water bath for 5 minutes after you remove them from the oven and another 5 minutes out of the water bath. Cover them with plastic wrap and refrigerate them until they are completely cooled.
  6. Sprinkle granulated sugar over the surface of the creme brulee and burn the top with a small torch.  

Notes

Tip #1: You can torch the ramekins before you bake them to remove the air bubbles.

Tip #2: I like to use my electric hot water heater to boil the water for the water bath. I place a casserole dish in the oven, fill it ⅓ up with hot water and then add the ramekins. I’ll add more water if needed.

Tip #3: Silicon tongs are your best friend for getting the ramekins out of the water once they have sat out of the over in the water bath for about 5 minutes.

Find it online: https://keeptucsoneatin.com/vanilla-creme-brulee/