Description
With a creamy rich custard base and a crispy caramelized sugar topping, this easy crème brûlée is a delicious French dessert that’s perfect for any special occasion. Naturally gluten-free and can be easily made dairy-free too.
Ingredients
Units
Scale
For the Custard Base:
- 2 cups heavy cream
- 1 teaspoon vanilla paste
- 5 yolks
- 5 tablespoons sugar
- 2 tablespoons sugar for the crust
Instructions
- Preheat Oven: Preheat the oven to 265F.
- Heat Cream with Vanilla: Pour the heavy cream into a saucepan and add the vanilla bean paste, stir. Heat for 5 minutes over medium-low heat, without bringing to a boil, then let cool.
- Beat Yolks and Sugar: Combine the yolks and sugar in a bowl. Beat for 4-5 minutes until fluffy and light yellow.
- Add Cream to Yolk Mixture: Carefully, in small portions, pour the warm cream into the bowl with the yolks and stir.
- Transfer Mixture to Ramekins: Place 5 medium ramekins (approximately 8 ounces per ramekin) in a suitable deep baking dish or a baking sheet with high sides. Fill the the ramekins with a mixture of yolks and cream. Carefully pour hot water into the baking sheet, until the water is at least halfway up the ramekins with the crème brûlée.
- Bake: Bake the crème brûlée for about 35-40 minutes. Crème brûlée can be slightly wobbly and seem liquid inside – this is normal.
- Let Set: Take the ramekins out from the oven and let cool. Cover the ramekins with plastic wrap and let the crème brûlée chill in the refrigerator for at least 4 hours or overnight.
- Prepare Caramelized Sugar Crust: Sprinkle a thin layer of sugar over the top of the cold custard and melt it with a butane torch, holding it for 6-7 seconds. As it cools, the sugar will form a caramelized crust. You can cool it for another 10-15 minutes.
- Garnish and Serve: Garnish the crème brûlée with fresh berries, fresh mint and serve.
Notes
Cream: If you are lactose-intolerant, go ahead and use dairy-free heavy cream instead.
Vanilla Paste: If you don’t have vanilla paste, you may use equal amounts of vanilla extract instead.
Yolks: Egg yolks are a key ingredient in making the custard base, so make sure you add them in.
Sugar: I use granulated white sugar, but cane sugar would work as well.
- Prep Time: 5 mins
- Chilling Time: 4 hours
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: French
