Easy Vanilla Crème Brûlée

Easy Vanilla Crème Brûlée

I'll admit, I've tried making Crème Brûlée a few times and have failed. Not just failed, but failed miserably. The last time I tried making it, I was out of heavy cream. I read online somewhere how to make your own cream. Yeah, that didn't turn out so well. The whole batch had a gross buttery film on the top and had to be thrown out!

This time around I made sure to have plenty of heavy cream on hand. No substitutes! And I made sure I was careful and patient too. 

This recipe is actually very simple. You only need 4 ingredients, plus vanilla sugar or sanding sugar for the topping. Super easy. I baked mine in 2 different sizes of ramekins and found that the smaller ones only needed 30 minutes to cook, while the larger ones needed about 40. Just check them after 30 and continue cooking in 5 minute intervals until done. I promise you can't screw this one up!


Easy Vanilla Crème Brûlée
Recipe written by The Chef Next Door
Makes 6-8 servings
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Ingredients:
4 cups heavy cream
2 tsp pure vanilla extract
1/2 cup sugar
6 egg yolks
Vanilla sugar (sanding sugar can also be substituted) 

Preheat the oven to 300 degrees. 

In a medium sauce pan, heat the cream and vanilla to a simmer, whisking occasionally. Do not let boil or burn! Remove the pan from the heat and let it sit for about 10 minutes. 

In a large bowl whisk together the sugar and egg yolks until they are pale in color. Slowly whisk the cream into the egg mixture and pour into 6-8 ramekins. Depending on the size of your ramekins you may only need 6, but if they are small you will need 8.

Carefully set the ramekins into a baking dish. Pour boiling water into the baking dish so that it comes half way up the sides of the ramekins. Bake for 30-40  minutes (depending on the size of your ramekin) or until the custard is firm but still wiggles slightly. 

Chill the ramekins for at least one hour. Sprinkle the vanilla sugar over the tops in an even layer and place under the broiler until the sugar melts, bubbles and browns. Serve at room temperature.

Bon Appetit!