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Easy Creme Brulee


This truly is an easy creme brulee! It's got all the basic brulee ingredients: heavy cream, egg, sugar and vanilla. If you don't have a cooking torch you can easily put this under the broiler to get the traditional creme brulee crunchy topping.

recipe at a glance
Rating: 5/5 5 stars
90 reviews
11 comments


recipe is ready in over 5 hrs time: over 5 hrs

serves/makes:   4

  

recipe id: 14823

Easy Creme Brulee Recipe
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ingredients

2 cups heavy cream
5 egg yolks
1/2 cup sugar
1 tablespoon vanilla extract
1/2 cup light brown sugar (or as needed)

directions

Preheat oven to 275 degrees F.

Whisk the cream, egg yolks, sugar, and vanilla extract together in a bowl. Mix it all up until it gets nice and creamy. Pour this mixture into 7 ounce sized ramekins (those little ceramic dishes). I suppose you could pour it all into one smallish casserole dish too. Place the ramekins in a baking pan. Fill the baking pan with hot water, about halfway up the sides of the ramekins. Place the pan with the ramekins in the oven for 45 minutes to an hour or so. After 45 minutes or so check them every ten minutes. You'll know they're done when you can stick a knife in one and it comes out clean. Remove the ramekins from the baking pan, set them on the counter, and let them cool for 15 minutes or so.

Then put them in the refrigerator and let them chill overnight.

Sprinkle a thin layer of the light brown sugar on the top of each. Make sure it's a THIN layer, but also make sure it completely covers the custard. Now torch it! Or, if you don't have a torch, you can supposedly put them under the broiler for a minute or so. I haven't tried this. [I got my wife one of those little kitchen torches for Christmas at Williams-Sonoma for about 25 bucks. It's fun!] The point is, you need to caramelize (melt and let harden) the sugar.

Anyway, that's it. They came out just right the first time. Easy. And they tasted GREAT. The consistency was perfect. Enjoy!

cook's notes

I've tried many recipes. All ended in yuckness. Granted, I'm no master chef. I'm sure those other recipes work fine if you really know what you're doing. But I don't want to have to go to culinary school. I just want a creme brulee.

So I'm talking to my mother on the phone tonight, as I'm about to embark on another creme brulee experiment, and she mentions, "Oh, well, your Aunt Carol makes a great creme brulee; it's always good."

So I called up Aunt Carol, got the recipe, gave it a shot, and what do you know? Perfect. So unless you're a master chef, return that double-boiler, forget about scalding the cream, don't fret about scrambling your eggs. Just follow this easy recipe for a creamy, great-tasting creme brulee


nutrition

659 calories, 50 grams fat, 47 grams carbohydrates, 6 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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shared by: rec.food.recipes Walter S. Burton II



ratings & reviews



number of 5 star votes on this recipe
8190%
number of 4 star votes on this recipe
89%
number of 3 star votes on this recipe
11%
number of 2 star votes on this recipe
00%
number of 1 star votes on this recipe
00%
number of unrated comments on this recipe11



Guest at CDKitchen.com



recipe rating
This recipe turned out great! I really wanted to surprise my parents when they visited with a "gourmet" dessert and this fit the bill. I read all the reviews first (lots and lots of them) and took all the advice and it turned out PERFECT! PERFECT! my dad was so impressed (and he's the chef in the family). Fantastic!!!



Guest at CDKitchen.com



recipe rating
Amazing! I liked that it didn't need a torch to make the crust and this way was actually prettier I thought.



Guest at CDKitchen.com



recipe rating
When I first read this I thought there is no way this was an "easy" recipe, but actually it is. I read through the whole recipe first then all the reviews and taking the advice and expertise of others it turned out magnificent.



Guest at CDKitchen.com



recipe rating
My first suggestion is to read all the reviews here (I know there are a lot!) but you'll save yourself a lot of headaches if you do because there are some really good suggestions for making this a fool proof recipe. Creme brulee isn't hard but it does take doing a few things just the right way. The cooking time in the recipe isn't quite right but the other reviews definitely suss that out. I've made this three times now and aside from it taking a while to cook it's quite simple and easy to put together for a fabulous dessert.



Guest at CDKitchen.com



recipe rating
This recipe seems intimidating but it's really not hard (just like the title suggests). Turned out perfect.



Guest at CDKitchen.com



recipe rating
As others have mentioned, the cooking time just doesn't seem right on this but if you follow the suggestions it works out. The flavor is fantastic and has a "true" creme brulee taste and texture. And it is indeed easy, it just sounds kinda difficult.



Guest at CDKitchen.com



recipe rating
Creme Brulee is the English version for flan. Try adding melt sugar in the ramekin first and then bake normal. Umm



Guest at CDKitchen.com



recipe rating
this recipe is amazing!!! im only 17 n i did it with my mom for the first time n it was d best creme brulee i hav ever ate n i LOVE creme brulee... THANK U for posting d recipe. it is truly easy...



Guest at CDKitchen.com



recipe rating
I just had the first serving of my creme brulee which I made for the very first time, it is so good! I had to increase the temperature and time for baking though. I also added 2 and half tablespoon of cocoa to add chocolate flavor. It turned out to be pretty good.



Registered Member at CDKitchen.com



Member since: November 19, 2011
recipe rating
I have made this recipe twice now and each time everyone has LOVED it! Of course there are the critics who say they can taste that I didn't use ACTUAL vanilla bean but they still loved it. I ended up using one large Ramekin for the whole dish so the cooking time was extended to 1 hr 5 mins to 1 hr 15 mins but that was my own fault. But I also raised the temperature to 300F. All together, fantastic recipe! Thank you so much!



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