Quick Crème Brûlée - Creamy & Caramelized #shorts

By Natasha's Kitchen · 240 min

Ingredients

Instructions

1. Preheat the oven to 325°F. Heat 2 cups heavy cream in a medium saucepan over medium heat, stirring often, until steaming and almost simmering. Add 1 tsp vanilla and remove from the heat.
2. In a medium bowl, whisk 5 egg yolks, 1/2 cup sugar and the salt until blended. Whisking constantly, slowly drizzle in the hot cream.
3. Strain the mixture through a fine sieve into a measuring cup with a pouring lip. Discard what remains in the sieve. Divide among six 4-oz ramekins and set them in a 9x13 dish.
4. Pour boiling water into the dish to about halfway up the ramekins. Bake at 325°F for 30 to 35 minutes, depending on ramekin size, until the centers are nearly set with just a slight wiggle.
5. Move the ramekins to a wire rack and cool to room temperature. Cover and refrigerate until fully chilled, 2 hours or up to 3 days.
6. When ready to serve, spread 1 1/2 to 2 tsp sugar evenly over each custard. Use a blowtorch in a circular motion until the surface is deep amber.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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