EASY

HOMEMADE  CREME BRULEE

Creme Brulee is a fancy dessert that tastes lovely and doesn’t require much effort. Your guest will be so impressed when you serve this classic dessert.

 INGREDIENTS

– 4 cups heavy cream chilled – ⅔ cup granulated sugar – Pinch salt – 1 vanilla bean halved lengthwise – 10 large egg yolks – ¼ cup turbinado sugar

Adjust an oven rack to the lower-middle position and heat the oven to 300 degrees.

Cover the bottom of a roasting pan with a dish towel. Arrange eight 6-ounce ramekins in the pan, making sure they don't touch.

 Combine 2 cups of the cream, the granulated sugar, and salt in a medium saucepan. Scrape the seeds from the vanilla bean and add to the pan with the pod.

Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Off the heat, cover and let steep for 15 minutes.

Stir in the remaining 2 cups cream. Place the yolks in a large bowl and slowly whisk in 1 cup of the cream mixture until smooth.

Whisk in the remaining cream mixture until thoroughly combined. Strain through a fine-mesh strainer into a large measuring cup or pitcher. Pour the custard evenly into the ramekins. Bring a kettle of water to a boil

Place the pan in the oven and carefully pour enough boiling water into the pan to reach two-thirds of the way up the sides of the ramekins. Bake until the centers of the custards are just barely set and are no longer sloshy, 30 to 35 minutes.

Transfer the ramekins to a wire rack and let cool to room temperature, about 2 hours. Set the ramekins on a baking sheet, cover tightly with plastic wrap, and refrigerate until cold, about 4 hours.

When ready to serve, top with sugar and caramelize until bubbly and golden brown.

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