Easy Creme Brulee Recipe

2 cups heavy whipping cream

5 large egg yolks

1/2 cup sugar, plus extra for caramelizing

1 pinch fine sea salt

1 tsp vanilla extract, or vanilla bean paste

Instructions

Warm the cream – Preheat the oven to 325˚F. Pour 2 cups of heavy cream into a medium saucepan and set over medium heat, stirring frequently until steaming and almost at a simmer, then add 1 tsp vanilla and remove from heat.

Add the eggs – In a medium bowl, whisk together 5 egg yolks, 1/2 cup sugar, and salt until blended. While whisking constantly, gradually drizzle in the hot cream. Start very slowly to avoid scrambling your eggs.

Strain the mixture through a fine-mesh sieve into a large measuring cup with a pouring lip. Discard anything left in the sieve. Divide the mixture into 6 (4-oz) ramekins and place in a 9×13 casserole dish.

Water bath – Fill the baking dish with boiling water about halfway up the sides of the cups. Bake at 325˚F for 30-35 minutes, depending on your ramekin size, or until the centers are nearly set and have just a slight wiggle in the center. Carefully transfer ramekins from the water bath to a wire rack and cool to room temperature, and then cover and refrigerate creme brulee until fully chilled (2 hours or up to 3 days).

Caramelize sugar** – When ready to serve, put 1 1/2 to 2 tsp sugar on each custard, swirling to spread evenly. Use a Blowtorch over the top, moving in a circular pattern until the whole surface is caramelized to a deep amber color.

Notes

*If using larger ramekins, bake 5 minutes longer, or until nearly set with some wobble in the center.

**If you don’t have a torch, try topping the custard with these fresh raspberries, orange segments, Caramel Sauce, Butterscotch Sauce, Strawberry Sauce, or shaved chocolate.

Storage:

Make Ahead: The custard can be made 3 days in advance, cooled, covered, and refrigerated. You’ll want to wait until serving to add the sugar topping; otherwise, the humidity of the refrigerator will soften the caramelized topping.

To Refrigerate – cool the custard in under 2 hours, cover tightly with plastic wrap so it doesn’t touch the top, and refrigerate for up to 3 days.

Freezing: It’s also possible to freeze creme brulee, though it may reduce the quality of the custard a bit. Prepare and bake the custard as directed, leaving off the sugar topping. Once the ramekins have cooled, wrap them tightly in plastic wrap and foil and freeze them for up to 1 month. Thaw in the fridge, then top them with sugar and torch them as usual before serving.