Description
This incredibly easy crème brûlée rich and creamy with a wonderfully crunchy burnt-sugar shell. This recipe has only 4 ingredients and is straightforward as can be.
Ingredients
Custard
- 5 large egg yolks (room temperature)
- 1/4 cup (50g) granulated sugar
- 1 1/4 cups (313ml) whipping cream (room temperature)
- 1 1/2 tsp vanilla extract
Topping
- 1/4 cup (50g) granulated sugar
Instructions
- Preheat oven 300°F.
- In a large mixing bowl, beat together the egg yolks with the sugar until the sugar is dissolved and the mixture is a pale yellow.
- Add the whipping cream and vanilla, and beat on low until well blended.
- Strain the mixture through a fine mesh sieve if desired to get rid of any foam or chalazae from the eggs. Divide the mixture into 4 ramekins. Place the ramekins into a square baking dish and carefully fill halfway with hot water.
- Bake for 45-55 minutes or until the custard is set.
- Carefully remove the ramekins from the water bath and let cool on a wire rack. Chill for at least 2 hours in the fridge.
- Prior to serving, sprinkle about 1 1/2 tsp of sugar over each custard top. Using a small, hand-held torch melt the sugar until its caramelized. If you don’t have a torch, place under the broiler until sugar melts (about 4-5 minutes and keep a close eye).
Notes
The baked custard can be stored covered up in the fridge for up to 2 days.