Classic Crème Brûlée Recipe Is the Ultimate Dessert (4 Ingredients) Desserts French Recipes Gluten-free Low Sodium Recipes

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:

1. 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. 
2. 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.
3. 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.
4. 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.
5. 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.

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