Crème Brulee | My Curated Tastes
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Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes

Pour the boiling water into the roasting pan being careful not to get water in the custard cups.  The water should come up about half way on the outside of the ramekins.  Loosely cover the pan with foil.  This will help the custards steam and set while baking.  Cook the custard for about 25 – 30 minutes until they are completely set an barely jiggling in the center.  Chill in the fridge for at least 3 hours to completely set and chill.

Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes
Crème Brulee | My Curated Tastes

Crème Brulee

Everyone needs a classic creme brulee recipe in their repertoire and this is it. You'll be using this over and over for special occasions and midweek when the urge strikes.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine General
Servings 4 Served
Calories 452 cal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Ingredients
 
 

  • 2 Cups Heavy cream
  • ¼ Cup Plus 4 Tbsp. sugar
  • 3 Egg Yolks
  • 1 Tsp. Pure vanilla extract
  • Pinch of salt

Instructions
 

  • Preparation: Preheat oven to 300 degrees and have boiling water ready to create a water bath.
    To ensure a smooth consistency, line the bottom of the roasting pan with a damp kitchen towel before adding the ramekins and boiling water.
  • In a saucepan over medium heat, combine the cream, ¼ cup of sugar and salt and cook, stirring occasionally until steam rises (4-5 minutes).
  • In a bowl, beat egg yolks and vanilla until smooth. Pour hot cream into the yolks a little at a time, stirring constantly until blended. Strain mixture through a fine mesh sieve set over a bowl and divide mixture among four 6 oz. ramekins. Place the ramekins in the baking pan you have lined with the kitchen towel and add the boiling water to the pan so that it comes halfway up sides of the ramekins.
  • Cover loosely with foil and bake until custard is just set – about 25 – 30 minutes. Chill in the refrigerator at least 3 hours.
  • Sprinkle 1 Tbsp. of sugar evenly over each custard cup. With a kitchen torch, move the flame continuously over the surface of the sugar until it is evenly melted, bubbly and browned.

Nutrition

Calories: 452calCarbohydrates: 4gProtein: 6gFat: 47gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 280mgSodium: 39mgPotassium: 130mgSugar: 4gVitamin A: 1944IUVitamin C: 1mgCalcium: 96mgIron: 0.5mg
Keyword dessert, valentines day
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