There is almost no desert that makes me feel more fancy than crème brûlée. It’s perfect – it has that amazing candy-like crunch from the crystalized sugar and the sweet, smooth custard center that leaves you begging for more. We love to top ours with fresh fruit – or take it up a notch by adding espresso powder!
With all of that being said, the first time I ever heard of crème brûlée was while watching High School Musical, ironically, when in one of the songs the character Zeke (I know, irony!) says “Someday I even hope to make perfect crème brûlée!”. I must say I probably have not seen that movie in years, but I have had crème brûlée and I don’t want to go years without it!
The biggest barrier for the average cook when making crème brûlée is that it usually requires special equipment – there are alternative recipes that do not call for the equipment but honestly, if you want it to be done simply and right, you need a Crème brûlée set and an awesome cooking torch.
One of our favorite things to do with crème brûlée is to add espresso powder to it – and to caramelize cinnamon sugar on top as opposed to just regular sugar. Give it a try!
Let us know your thoughts in the comments!
Easy Crème brûlée
- Crème brûlée equipment (ramkins)
- Kitchen torch
- 6 egg yolks
- 1/4 cup sugar
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- 1/4 tsp vanilla bean minced, optional
- 1 pinch salt
- 6 tsp sugar for topping
- Preheat the oven too 300°. In a medium bowl, whisk together egg and sugar mixture. Once dissolved, add vanilla extract and vanilla bean (optional) along with the heavy cream. Mix until combined, but do not overwhisk or there will be a lot of bubbles.
- Pour the mixture equally into 4 ramkins. If using a crème brûlée kit, place them into the wire rack. Fill the pan with water until the bottom half of the crème brûlée is submerged and place into the oven.
- Bake for 50-55 minutes, until the edges have set but the middle is still slightly loose. Place the cups in the fridge for two hours.
- Evenly sprinkly the sugar onto the tops of the ramkins and using a kitchen torch, heat until the sugar has caramelized and hardened. This does not take long. Alternatively, you can place them into the oven until "broil" for several minutes (2-3 typically) until they caramelize.