This is the best crème brûlée recipe ever! Everyone will be raving about this – it’s a family favorite!
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You will need:
2 cups heavy cream
½ cup granulated sugar
5 egg yolks
1 teaspoon vanilla extract
6-(6 oz.) ramekins
6 to 12 tablespoons of powdered sugar or granulated sugar for topping
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- Preheat oven to 300°
- In a medium sauce pan warm the cream and granulated sugar over medium heat until sugar dissolves and mixture is hot.
- In a mixing bowl whisk the egg yolks to combine. Pour cream slowly into yolks whisking quickly so hot cream doesn’t curdle the eggs.
- Stir in the vanilla extract.
- Pour mixture evenly into six ramekins. Line the bottom of a roasting pan with paper towels and set filled dishes on top.
- Set pan on oven shelf and pour warm water into the pan to come halfway up the sides of the Ramekins.
- Bake until knife stuck in center comes out coated with thickened custard, about one hour. Remove from oven and let stand in water bath for about 10 minutes then remove the ramekins from the pan.
- Cover and chill overnight in the refrigerator.
- For topping sprinkle the top of each ramekin with powdered sugar or granulated sugar. Either use a crème brûlée torch to caramelize sugar or put the ramekins under a broiler and watch carefully so they don’t burn. Let caramelized to golden brown and stand at room temperature for 10 minutes so the topping hardens before serving.
This is simply the best crème brûlée recipe and it’s easier than you think! Perfect for a holiday or special occasion and anytime you are having company over it’s a perfect show stopper dessert!
Best Crème brûlée
This crème brûlée recipe is the best ever! Easy to make and a showstopper dessert perfect for holidays, a dinner party or company!
Ingredients
- 2 cups heavy cream
- ½ cup granulated sugar
- 5 egg yolks
- 1 teaspoon vanilla extract
- 6-(6 oz.) ramekins
- 6 to 12 tablespoons of powdered sugar or granulated sugar for topping
Instructions
1.Preheat oven to 300°
2.In a medium sauce pan warm the cream and granulated sugar over medium heat until sugar dissolves and mixture is hot.
3.In a mixing bowl whisk the egg yolks to combine. Pour cream slowly into yolks whisking quickly so hot cream doesn’t curdle the eggs.
4.Stir in the vanilla extract.
5.Pour mixture evenly into six ramekins. Line the bottom of a roasting pan with paper towels and set filled dishes on top.
6.Set on oven shelf and pour warm water into the pan to come halfway up the sides of the Ramekins.
7.Bake until knife stuck in Center Comes Out coated with thick and custard, about one hour. Remove from oven and let stand in water bath for about 10 minutes then remove the ramekins from the pan.
8.Cover and chill overnight in the refrigerator.
9.For topping sprinkle the top of each ramekin with powdered sugar or granulated sugar. Either use a crème brûlée torch to caramelize sugar or put the ramekins under a broiler and watch carefully so they don’t burn. Let caramelized to golden brown and stand at room temperature for 10 minutes So the topping hardens before serving.
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