Description
This classic French dessert, Easy Crème Brûlée, features a rich and creamy custard base topped with a crisp, caramelized sugar layer. Perfectly baked in a water bath for a smooth texture, it is enhanced with vanilla and an optional hint of espresso. A sophisticated yet simple dessert to impress guests or enjoy as a special treat.
Ingredients
Custard
- 8 shallow 4-ounce oval ramekins
- 5 large egg yolks
- 3/4 cup (150g) granulated sugar, divided
- 3 cups (720ml) heavy cream or heavy whipping cream
- 1/2 teaspoon espresso powder (optional but recommended)
- 1/4 teaspoon salt
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the custards.
- Mix Egg Yolks and Sugar: Whisk together the egg yolks and 1/2 cup (100g) of the granulated sugar until well blended and slightly paled. Meanwhile, bring a kettle or pot of water to a boil for the water bath.
- Heat Cream Mixture: In a medium saucepan, heat the heavy cream, espresso powder, and salt over medium heat. Once it begins to simmer, remove from heat and stir in the vanilla extract.
- Temper Egg Yolks: Remove about 1/2 cup of the warm cream and gradually whisk it into the egg yolk mixture in a slow, steady stream, ensuring the eggs do not scramble. Then pour and whisk this egg yolk mixture slowly back into the remaining warm cream.
- Fill Ramekins: Place the ramekins in a large baking pan or pans. Divide the custard evenly among the ramekins, filling them to the top. Pour hot water into the pan(s) until it reaches about a 1/2 inch up the sides of the ramekins to create a water bath.
- Bake Custards: Carefully transfer the pan(s) to the oven. Bake until the edges are set but the centers remain slightly jiggly, about 35 minutes for 1-inch deep ramekins. Check starting at 30 minutes. Custards are done when an instant-read thermometer registers 170°F (77°C).
- Cool and Chill: Remove the baking pan from the oven and using oven mitts, transfer the ramekins to a wire rack. Allow to cool for at least 1 hour. Then cover loosely and refrigerate for a minimum of 4 hours up to 2 days before serving.
- Caramelize the Sugar Topping: Just before serving, sprinkle the remaining 1/4 cup (50g) granulated sugar evenly over the surface of each chilled custard. Use a kitchen torch to caramelize the sugar until it forms a crispy, golden-brown crust. Serve immediately or refrigerate up to 1 hour before serving for best texture.
Notes
- Espresso powder is optional but enhances the depth of flavor in the custard.
- Be careful when tempering the egg yolks to avoid scrambling.
- Use a water bath to ensure gentle, even baking and prevent cracks in the custard.
- Caramelize the sugar topping just before serving for the best crisp texture.
- The topping is best enjoyed immediately after caramelizing as it softens if left too long.
- You can substitute vanilla bean paste for vanilla extract if desired for a richer vanilla flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
