Classic Crème Brûlée Recipe Is the Ultimate Dessert (4 Ingredients) by Ann Marie G. Halstead
Note: 30Seconds is a participant in affiliate advertising programs and this post may contain affiliate links, which means we may earn a commission or fees if you make a purchase via those links.
Crème brûlée, also known as burnt cream, tempts many people when they're dining out. But you can make this classic custard dessert at home. Don't let the crisp, burnt sugar topping scare you. This crème brûlée recipe is so easy to make at home!
Where did crème brûlée originate? France, England and Spain all claim this dessert masterpiece. But the first printed recipe for crème brûlée was in the 1691 edition of the French cookbook Le Cuisinier Royal et Bourgeois by Francois Massialot Francois cooked at the Palace of Versailles. We're not taking sides in this culinary argument! All we know is that this is one gluten-free dessert you need to try.
To make crème brûlée you will need just four simple ingredients. Here is your low-sodium shopping list: eggs, whipping cream, granulated sugar and vanilla extract. It's crazy that four simple ingredients can turn into such a rich and decadent dessert.
Serve crème brûlée for dessert after a romantic dinner or after goulash on Monday. And don't forget Valentine's Day is around the corner!
Cuisine: French
Prep Time: 15 minutes plus time to chill
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
- 6 egg yolks
- 2 cups whipping cream
- 1/3 cup granulated sugar, plus 8 teaspoons for topping
- 1 1/2 teaspoons vanilla
Here’s how to make it:
- Place four 6-ounce ramekins or custard cups in a baking pan. Heat oven to 350 degrees F. Bring a pot of water to boil.
- Combine the whipping cream, 1/3 cup of sugar and vanilla in a bowl. Add egg yolks. Whisk until well blended. Divide mixture between the ramekins.
- Put the pan with the ramekins into the oven. Pour boiling water carefully into the pan around the ramekins until you have about an inch of water up the sides of the cups.
- Bake for about 35 minutes or until custard begins to brown and the sides are set but center still jiggles. Carefully remove ramekins from the baking pan and cool about 2 hours on the counter. Cover with plastic wrap and refrigerate another 4 hours or overnight.
- When ready to serve, sprinkle the 8 teaspoons of sugar over the tops of the custards. Either caramelize the sugar with a kitchen torch or pop under the broiler for a few minutes to turn sugar golden brown. Refrigerate until ready to serve.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
Take 30 seconds and join the 30Seconds community, and follow us on Facebook to get recipes in your newsfeed daily. Food, fun, health, happiness.
30Second Mobile, Inc. is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Related Products on Amazon We Think You May Like:
join discussion