Ready in 6 hours 35 minutes
- 2 cups heavy cream
- 1/4 cup white sugar
- 1 pinch salt
- 1 teaspoon vanilla extract
- 3 egg yolks
- 4 tablespoons white sugar
Preheat oven to 300 degrees F (150 degrees C) and line the bottom of a large baking pan with a damp kitchen cloth.
Bring a large pot of water to boil. While water is boiling, combine cream, 1/4 cup sugar and salt in a saucepan over medium heat. Stir occasionally 4 to 5 minutes, until steam rises. In a medium bowl, beat egg yolks and vanilla until smooth. Pour hot cream into yolks, a little at a time, stirring constantly, until all cream is incorporated. Pour mixture into four 6 oz. ramekins.
Place ramekins on towel in the baking dish, and place dish on oven rack. Pour boiling water into dish to halfway up the sides of the ramekins. Cover the whole pan loosely with foil.
Bake 25 to 30 minutes in the preheated oven until custard is just set. Chill ramekins in refrigerator 4 to 6 hours.
Before serving, sprinkle 1 tablespoon sugar over each custard. Use a kitchen torch or oven broiler to brown top, 2 to 3 minutes.
AnonymousJanuary 4, 2012 at 11:28 pm
I love creme brulee. Such a simple but impressive dessert, and always a crowd-pleaser. Your photos are beautiful!
AnonymousJanuary 5, 2012 at 1:07 am
What a perfect creme brulee – it looks like your texture came out absolutely perfect!
AmaliaJanuary 5, 2012 at 1:30 am
How beautiful and I'm sure delicious! I've been meaning to give creme brulee a try and I definitely will after seeing these amazing photos! Happy New Year 🙂
YelenaJanuary 5, 2012 at 1:36 am
Thank you, girls. Creme brulee is very easy to make and it is very delicious. I make it for years, never got wrong, try this simple resipe-))
DebbieJanuary 5, 2012 at 2:23 am
My favorite! Looks perfect. Your blog has inspired me to try so many new things!
YelenaJanuary 5, 2012 at 2:27 am
Debbie, I am so glad-)) Come and visit me any time, love to have you here!
S.V.January 5, 2012 at 3:42 am
This looks perfect. I love creme brûlée I will have to try your recipe.
AnonymousJanuary 5, 2012 at 5:45 am
I adore creme brulee and your recipe and photos are nothing short of stunning – as usual!
AnonymousJanuary 5, 2012 at 11:22 pm
I loveeeeeeeeeeeeeeeeeee creme brulee! Yours look just like I like it: smooth and silky. Very beautiful photos! Well done.
Lauren WilliamsJanuary 6, 2012 at 1:21 am
Creme Brulee is my all time favorite dessert!! I've never made it before, but can't wait to try…yours looks amazing!
ShaunaJanuary 13, 2012 at 4:31 am
Love the looks of this recipe. I'm attempting it right now, but am having issues with it setting. I looked at other crème brûlée recipes, and they all seem to whisk the sugar into the eggs. Is that a recipe error, or did I mess up some other way?
YelenaJanuary 14, 2012 at 5:45 pm
Dear Shauna. I use this crème brûlée recipe for many years, never had a problem. It is very easy and delicious dessert.
The recipe does not have error, you put sugar together with cream. If you have a problem with setting bake a little longer, 10-15 minutes longer. I hope it will turn ok-))) Let me know.
JoannaJanuary 21, 2013 at 3:30 am
Just out of curiosity, why the towel? To distribute heat differently?
melangeryFebruary 5, 2013 at 2:09 am
Hello Joanna, yes, the towel helps to distribute heat evenly and also prevents the ramekins from sloshing about in the water bath when you remove the pan from the oven. Thank you for stopping by and nice meeting you-)