Classic Crème Brûlée - Anna Can Do It!
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Classic Crème Brûlée

This Classic Crème Brûlée is smooth, rich and absolutely delicious! Making crème brûlée is easier and more simple than most people think, and if you have a little time on your hand, you can surprise your family or guests with this heavenly dessert!
Course Dessert
Cuisine French
Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 3 hours
Total Time 50 minutes
Servings 6 people
Author Molnár-Papp Orsolya Anna

Ingredients

  • 2 cups Heavy Cream
  • 5 large Eggs
  • 1/2 cup Sugar + about 1 tbsp for the caramel top
  • 1/2 tbsp Vanilla Extract

Instructions

  • Preheat the oven.
  • Prepare a baking pan large enough to fit 6 ramekins in it and high enough to be able to pour hot water about 3/4 way up to the ramekins.
  • Pour the heavy cream into a saucepan, then add and whisk together the sugar and the vanilla extract.
  • Heat it for about 10 minutes or until it starts to boil while stirring constantly, then take it off the heat.
  • Beat the eggs.
  • Boil enough water to fill up the baking pan about 3/4 way up to the ramekins.
  • Pour slowly the beaten eggs to the heavy cream with constant whisking.
  • Divide the custard into the 6 ramekins.
  • Pour the boiling water around the ramekins, but be careful not to burn yourself or soak the custards.
  • Bake them on medium heat for 30-40 minutes or until the center of the custards sets, but still jiggly.
  • Carefully remove the baking pan off of the oven (hot water!), take the ramekins out and set them aside to cool enough to transfer them to the fridge.
  • Transfer them to the fridge and let it chill for 2 1/2-3 hours or overnight.
  • Sprinkle about 1 tbsp of sugar or so to the top of the custards before serving and caramelize the sugar to create an even, golden brown, crunchy caramel layer on the top them.