Easy Crème Brûlée

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C).
2. Whisk the egg yolks with 1/2 cup (100 g) of the sugar and set aside. Meanwhile, heat water for the water bath.
3. Heat the cream, espresso powder and salt in a saucepan over medium heat. Remove from the heat as soon as it begins to simmer, then stir in the vanilla.
4. Slowly whisk about 1/2 cup of the warm cream into the yolks, then pour the yolk mixture back into the remaining cream in a thin stream, whisking constantly.
5. Divide the custard among ramekins, filling them to the top. Place them in a large baking pan and pour hot water into the pan to a depth of about 1/2 inch. Carefully transfer to the oven.
6. Bake until the edges are set and the centers still jiggle slightly. For 1-inch ramekins this takes about 35 minutes; start checking at 30 minutes. They are done at 170°F (77°C) on an instant-read thermometer.
7. Take the ramekins out of the water bath and cool on a wire rack for at least 1 hour, then refrigerate, loosely covered, for at least 4 hours and up to 2 days.
8. Sprinkle a thin, even layer of the remaining sugar over each chilled custard and caramelize with a kitchen torch. Serve immediately, or refrigerate for up to 1 hour before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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