Creme Brulee Recipe
Very smooth and creamy top with caramel
Ingredients
- 4 egg yolks room temperature
- 1/2 cup sugar
- 2 tbsp sugar topping
- 1 tsp vanilla extract
- 2 cup heavy whipped cream
- 4 cup water
Instructions
- Preheat oven to 325 degrees F.
- In the small saucepan, boil the water.
- In the safe bowl, microwave heavy whipped cream for 45 second (we just want to be warmed, not boiled).
- In the large bowl, whisk egg yolks and 1/2 cup sugar until well combined.
- Slowly add-in warm heavy whipped cream and continue to mix until all well combined. Set aside.
- Divide equally to ramekins aout 2/3 full.
- In the baking tray, pour hot water in. Then line all ramekins inside the baking trays.
- Bake for 45 minutes. Remove from oven and allow to cool completely.
- Cover with plastic wrap and refrigerate for a least 4 hours.
- When is ready to eat, sprinkle one layer of sugar on top of each ramekins. Using a torch, melt the sugar and form a crispy top.
- Allow creme brulee to rest for 5 minutes before serving.
Notes
Creme Brulee meant to serve immediately after torching. The sugar will melt if you refrigerate after. You should only torch the ones that you will eat. The rest can stay in the refrigerator up for 3 days.