Easy Crème Brûlée (4 Ingredients)
This rich and creamy crème brûlée is simple to make with just four ingredients. It's perfect to make ahead of time for an impressive and luxurious dessert.
Equipment
- Medium Saucepan
- Mixing Bowl
- Deep baking tray
- 5 Ramekins (all the same size)
Ingredients
- 2 cups Heavy Cream 35% - 40% (double cream)
- 4 Large Egg yolks
- ⅓ cup Sugar plus extra for caramelizing
- 1 tsp Pure Vanilla Extract Good Quality
Instructions
Preheat the oven:
- Preheat the oven to 320°F (160°C).
Heat the cream mixture:
- In a medium saucepan, combine the cream, sugar, and vanilla. Warm over medium-low heat until it reaches a very light simmer, stirring occasionally. Remove from heat and let cool slightly.
Whisk the eggs:
- In a large mixing bowl, whisk the egg yolks until smooth. Gently whisk in the warm cream mixture until fully combined. Skim off any foam with a spoon.
Bake the crème brûlées:
- Divide the mixture evenly into the ramekins and place them in a deep baking tray. Pour hot water into the tray until it reaches the same level as the custard in the ramekins. Cover the tray tightly with foil and bake for 45–50 minutes, until the custards are set but still have a slight wobble in the center.
Cool and chill:
- Remove the ramekins from the water bath and let them cool at room temperature for 15 minutes. Wrap each ramekin and refrigerate for at least 2 hours, or overnight, until firm.
Caramelize the tops:
- Before serving, sprinkle about 1 teaspoon of sugar evenly over each crème brûlée. Use a kitchen torch or oven broiler to caramelize the sugar until it forms a crisp golden crust. Serve immediately.
Notes
Water Bath (Bain-Marie): Keep the hot water level even with the crème brûlée mixture in the ramekins. This ensures gentle, even cooking and prevents curdling.
Checking Doneness: The crème brûlées should have a slight wobble in the center when you remove them from the oven. They will continue to set as they cool.
Caramelizing with a Kitchen Torch: The best way to finish crème brûlée is with a kitchen torch rather than the oven broiler.
The chef’s method is to hold the ramekin in one hand and gently rotate it while torching, letting the melted sugar spread evenly across the surface. This creates a perfectly thin, glass-like crust without overheating the crème brûlée underneath.
For an easier method, keep the ramekin on the counter and move the torch in small, circular motions until the sugar melts and turns golden.
Broiler Method: You can caramelize the sugar under an oven broiler, but the results won’t be as good. The sugar won’t caramelize as evenly or as thin, and the direct heat can warm the crème brûlée too much, sometimes causing the top quarter to curdle. Use this method only if you don’t have a torch.
Make-Ahead: You can bake and chill the crème brûlées up to 3 days in advance. Caramelize the sugar just before serving for the best crisp topping.
Nutrition
Calories: 438kcalCarbohydrates: 15gProtein: 4gFat: 41gSaturated Fat: 24gCholesterol: 285mgSodium: 45mgPotassium: 91mgSugar: 12gVitamin A: 1666IUVitamin C: 1mgCalcium: 83mgIron: 1mg
Made this recipe?I’d love to hear what you thought in the comments.