How to Make Homemade Crème BrûléeChristine O
When you want to impress your guests with an elegant dessert, we’ve got just the thing.
It’s warm, it’s creamy, and oh, so good.
And if you’re lucky, you even get to use a torch to make it!
Let’s make homemade crème brûlée.
Preheat your oven to 325˚F.
Heat 4 cups heavy cream and 2 teaspoons vanilla extract in a sauce pan until hot, but not boiling.
In a medium bowl, whisk 6 egg yolks and 1/2 cup of sugar until well mixed.
Pour in the hot cream gradually, mixing continually.
Place 6 (7 to 8 ounce) ramekins into a large roasting pan. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
Pour the egg mixture into the ramekins and bake for 45 - 50 minutes. The crème brûlée should be set, but still a little jiggly in the middle.
Remove the ramekins from the roasting pan and allow to cool to room temperature. Then cover with plastic wrap and refrigerate for at least 2 hours and up to 3 days.
Remove the crème brûlée from the refrigerator for at least 30 minutes before browning the sugar on top.
Then spread a tablespoon of sugar on top of each crème brûlée.
Using a torch, melt the sugar to for a crispy top. If you don’t have a torch, you can broil the crème brûlée to melt the sugar.
Check out the video below for all the details.
Keep an eye on it, to make sure you don’t over cook it!
Allow the crème brûlée to sit for at least 5 minutes before serving.
Then serve, eat and enjoy!