Easy Creme Brulee

Mar 19, 2006 by ceejamon | 24 Comments| Share it:   

Delicious!

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49 ratings

Intro

Creme Brulee
Here’s proof that Creme Brulee is easy to make. It’s the perfect “just enough” dessert. Just a few bites of something sweet. It’s easy, can (and should) be made ahead of time, and it’s pretty impressive if you’re having guests over.

More amazing Creme Brulee recipes you must view: Pumpkin Creme Brulee with Cinnamon Whipped Cream and Orange Mascarpone Brulee

Info

  • Prep: 3+ hrs.
  • Cook: 30 mins. - 1 hr.
  • Serves: 6

Filed Under

Ingredients

  • 4 eggs
  • vanilla
  • sugar
  • heavy cream
  • salt

Step 1

You will also need some custard cups or ramekins, too. And here are the tools you'll need: A whisk, a small bowl, and a medium mixing bowl that's microwave safe. You'll also need a roasting pan, an oven, and a microwave. Preheat the oven to 350 F.

1

Step 2

Separate the 4 eggs. Put the yolks into the small bowl. Set aside for a minute.

2

Step 3

Next, put 4 tablespoons of sugar into the mixing bowl.

3

Step 4

Add 1 pint of heavy cream.

4

Step 5

Stir gently with a whisk. You're not whipping this, just stirring. Next, put it into the microwave for 2 minutes to dissolve the sugar.

5

Step 6

While that's going, whisk those yolks a bit. Just enough to break the yolks up and smooth it out some.

6

Step 7

When your sugar-cream mix is done in the microwave, stir it a bit to make sure the sugar dissolves. Stir in the eggs and whisk it well. Add a dash of salt and a teaspoon of vanilla.

7

Step 8

After it's well whisked, pour it into ramekins. Put the ramekins into a roasting pan.

8

Step 9

You could fit another 2 ramekins in but I only had 4.

9

Step 10

Put the roasting pan with ramekins into the oven. Pour in enough hot water to come up halfway on the ramekins. It doesn't have to be boiling, just hot. I normally do it straight out of the faucet.

10

Step 11

Bake @ 350F for 40 minutes. They should still be jiggly when you pull them out. Don't worry about it. It will set up in the fridge, just like a cheesecake. Let them cool a bit and then pop them into the fridge. It's best to chill them overnight, but they're certainly edible after a few hours of chilling.

11

Step 12

When you're ready to serve, get out a butane torch of some sort. I've got a nice one that came in a set with the ramekins. There are plenty of options. If all else fails, you can melt the sugar under the broiler.

12

Step 13

Sprinkle on some sugar. I'm using plain sugar, but you can use brown sugar instead. Vanilla sugar is my favorite.

13

Step 14

Torch it.

14

Step 15

Let the creme brulee cool for just a minute, and enjoy.

Now that you have learned how to make easy creme brulee, please be sure to view these other custard recipes. Also, you will love these French recipes.

15

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24 Comments

user does not have an avatar mdc1971

Feb 12, 2009

This recipe was SO easy and SO delicious.  It’s better than those I’ve tasted in many high end restaurants!!  Great Valentine treat for you honey!!

user does not have an avatar krystlsui

May 17, 2009

when you placed your sugar heavy cream mixture in the microwave, what is the temp setting used for 2 mins?

user does not have an avatar kimberly

Feb 14, 2010

We have made this recipe and others many times. We have even made several recipes on the same day and taste tested the differences, This recipe is the best and by far the easiest. It works every time! Do not look further, if you love creme brulee, you will need to try this recipe! Hooray for the person who posted it, share the love!

user does not have an avatar jenifer

Mar 05, 2010

This recipe was so easy and it came out perfect and delicious!

user does not have an avatar Lambo

Apr 08, 2010

Why wont the sugar set after blow torching?

user does not have an avatar Jonnie

Apr 11, 2010

WOW.  I am a refined cook; chef apprentice.  This recipe made my women CRY for more. I know how to make Creme Brulee the traditional way, but your recipe saved TIME, and did not sacrifice quality.  It turned out as a fine custard would; firm yet maleable, and with just enough sweetness to tantalize refined tastebuds.  Thank you.

user does not have an avatar Toni

Apr 13, 2010

This is the best recipe!  Our friends and family love it!  It is easy enough to make anytime!

user does not have an avatar Valerie

Apr 26, 2010

This recipe was awesome! I was so intimidated by creme brulee, but this was simple and delicious. Thank you!

user does not have an avatar Vanessa

Jul 08, 2010

What if you dont have a blowtorch?

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Jul 08, 2010

Vanessa: You can just put them under a broiler about 3-5 inches away from the heat. Just watch them carefully.

user does not have an avatar fiz

Jul 31, 2010

What if you dont have a blowtorch or a broiler?

user does not have an avatar Tanja

Aug 11, 2010

I made it last night. I agree it was well easy! BUT It turned out more like an egg custard than a creme brulee…I wonder why??? Any idea anyone? What could I have done wrong?
But I will definitely try it again. My hubby loved it nevertheless smile bless him.

user does not have an avatar Ani

Aug 15, 2010

I love this recipe O.M.G it was sooo delicious this was actually my first time making it and I was a little nervous. I am so happy I found this recipe it was so simple to make. 

@ Tanja I just started laughing when you mentioned your hubby and how he loved it mine is the same way doesn’t matter what I make he likes.

user does not have an avatar waylon

Oct 03, 2010

I reduced the recipe and modified it to be a chili chocolate creme brulee.  I did it before with other recipes so it should be good.  I should be back later on to tell everybody how well it turned out.

user does not have an avatar Marina

Dec 05, 2010

I have made creme brulee for several years; however, sometimes it does not set up.  What am I doing wrong?

user does not have an avatar kimber

Dec 24, 2010

This is the best creme brulee recipe there is. We have tried many different creme brulee recipes, but nothing has topped this one in taste, ease and results!

user does not have an avatar Avral

Apr 06, 2011

OMG!!! this is the first time I tried creme brulee and it was AWESOME. It left us craving for more. Thanks for sharing. I did not have a torch so I put it under the broiler for a few minutes. Turned out great.

user does not have an avatar Autumn

May 07, 2011

Creme Brulee is my FAVORITE dessert and this recipe is amazing! It always turns out beautiful and tastes better than any I have had in restaurants!

user does not have an avatar Amanda Leibengood

Nov 04, 2011

I am not sure if it is just mine, but I did it as it said and and it looked just like the picture but there is an egg taste.  I have had creme brulee before made by a teacher at my school and it did not taste at all like egg.

user does not have an avatar Waylon

Nov 05, 2011

Well I forgot to stop back but it turned out much better than usual.

user does not have an avatar kay emerson

Dec 30, 2011

Love it.

user does not have an avatar John

Jan 14, 2012

I had creme brûlée for the first time in Germany and loved it this is the closest I’ve had since. It had a orange flavor How can I get the orange flavor?

user does not have an avatar Waylon

Jan 15, 2012

Orange extract probably.

user does not have an avatar Dhermi

Mar 15, 2012

Thanks for this wonderful recipe. I must say it was easy to follow and the creme tasted great, the rest of my family were truly impressed.

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