I know I mentioned last time that I used to work at a cake shop when I was younger. That’s how I was exposed to a variety of sweet treats. One of the desserts that caught my attention was creme brulee. I remember watching our baker burn the brown sugar on top to caramelize it.
I always wondered how this dessert tastes like. Until one day, I got a piece for myself. And, oh boy, that answered my question as to why it was one of our best sellers.
To those of you who are just learning to bake, you’d be shocked at how easy it is to make creme brulee. With just a few ingredients and following the steps, a smooth and creamy dessert can be yours.
But first, what is a creme brulee? It is a creamy, pudding-like baked custard. It also comes with a brittle top of melted sugar. And if you want to dress it up, you can add caramel or fruit. The classic version though is plain vanilla.
This recipe will give you the best and creamiest creme brulee ever! It only requires 6 basic ingredients. Flecked with espresso and vanilla, this creme brulee is like a gift from heaven!
5 large egg yolks
3/4 cup granulated sugar (divided)
3 cups heavy cream or heavy whipping cream
1/2 tsp. espresso powder
1/4 tsp. salt
1 1/2 tsp. pure vanilla extract
- Preheat oven to 325 degrees Fahrenheit.
- Whisk the egg yolks and 1/2 cup of granulated sugar together in a small bowl.
- In a medium saucepan over medium heat, heat the heavy cream, espresso powder, and salt. Once it starts to simmer, remove from heat and stir in the vanilla extract.
- Remove about 1/2 cup of warm heavy cream. Whisk into the egg yolks in a slow and steady stream. Make sure to keep the egg yolks moving so they don’t scramble.
- Pour and whisk the egg yolk mixture into the warm heavy cream in a slow and steady stream.
- Arrange ramekins in a large baking pan. Divide custard between each ramekin, filling to the top.
- Fill the pan with about half-inch of hot water.
- Bake for about 30 to 35 minutes or until the edges are set and the centers are a little jiggly.
- Remove the pan from the oven and then the ramekins from the pan. Let cool on a wire rack for about an hour. Refrigerate (loosely covered) for about 4 hours.
- Using the remaining granulated sugar, sprinkle a thin layer all over the surface of the chilled custards. Caramelized the sugar using a kitchen torch.
- Bake time depends on the depth of your ramekins. I highly recommend checking them at 30 minutes.
- Be sure to chill the custard for at least 4 hours before topping.
After caramelizing the sugar topping, you should serve the creme brulees right away. You can also top them with berries or fruit slices of your choice.
This recipe requires espresso powder. It is optional but it is highly recommended.