Hello 2022!
I am so happy to be starting this year with a recipe that I absolutely love! I can’t actually believe that I don’t already have a crème brûlée recipe on the blog. But better late than never, and this is a goodie! My quick and easy crème brûlée recipe will have you drooling for more! This recipe always seems so complicated and laborious but I promise you, it is such a simple recipe. In just a few simple steps you will have a gorgeous quick and easy crème brûlée waiting for you!
How to make my quick and easy crème brûlée:
Here are a few tips to achieve this delicious dessert. The best part is that even if it doesn’t look the way you want it to, it will stay taste absolutely divine!
The base for this recipe is cream and egg yolks, so you definitely need these ingredients on stand by. This recipe only has 5 ingredients, and with those 5, you can achieve the best dessert. The cream should be a whipping cream and the eggs need to be fresh and room temperature.
I used caster sugar for the whisking of the eggs and for the tops of the crème brûlée when they are set. The caster sugar is best because it has a finer texture which will allow the brûlée to burn evenly without lumps.
When you add the sugar to the egg yolks, the whisking is very important. Whisk until the mixture is a pale yellow colour and fairly thick. The egg yolk mixture shouldn’t be running and a dark yellow/orange colour.
The cream should be heated on a low to heat with the vanilla pod/vanilla essence already added. It took me about 7-10 minutes to achieve the right consistency. The cream should coat the back of a spoon, so that when you draw a line with your finger, the cream doesn’t run. At this point, remove from the heat and allow it to cool for 5 minutes before adding the egg yolk mixture.
Quick and Easy Crème Brûlée
Course: DessertDifficulty: Easy4
servings15
minutes35
minutes1.5-3
hoursEasy and delicious crème brûlée recipe that you are going to love! This recipe is infused with a vanilla pod and cinnamon to give it that rich, light brown colour. If you are looking for a fancy looking dessert with minimal effort, look no further!
Ingredients
2 cups whipping cream
1 vanilla pod/1 tsp. vanilla essence
1 tsp. cinnamon powder
5 egg yolks
1/2 cup caster sugar
4 tbsp. caster sugar for dusting
Directions
- Preheat your oven to 325F/162C.
- Prepare a large baking tray with a cloth/paper towel at the base. This tray should be large enough for the ramekins to fit and deep enough to pour water into it as well.
- Place the cream, vanilla pod and cinnamon in a small pot and heat it on the stove on a low heat.
- It will start to simmer but stir every few minutes. Once it coats the back of a metal spoon and you can draw a line through it clearly, remove from the heat and allow to cool for 5 minutes. *Explained above.
- Then whisk the egg yolks to combine and then add the caster sugar.
- Whisk until light in colour and thick in consistency.
- Pour about 1/4 cup of the egg mixture into the cooled creaming whisk.
- Then pour the cream mixture into the bowl with the egg yolks and whisk.
- Then pass it through a sieve to remove the foam and excess vanilla pods.
- Pour into the prepared ramekins, leaving a small space (1cm or so) from the top.
- Place the ramekins into the large dish with paper towel. Add in room temperature water or hot water and fill until the water coats the base of the ramekins (1-2cm in height).
- Bake in the oven for 35-40 minutes.
- You will know it’s ready when the top of the creme brûlée is jiggly but the bottom part is starting to firm up.
- If it doesn’t move at all, it’s overtake, but still going to be delicious.
- Once remove from the oven, allow to cool at room temperature for 15 minutes then place in the fridge for 2 hours.
- Finally when it’s cooled, remove from the fridge, allow it to come back to room temp. for 15 minutes then add the sugar and blow torch the tops.
Recipe Video
Notes
- You will need a blow torch for this recipe, but if you don’t have one you can broil the brûlée’s with the sugar on top until brown in colour.
