The Best Easy Crème Brûlée Recipe (4 Ingredients!)

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 140°C (285°F). Set aside 5 (4-oz/120 ml) ramekins or 4 (5-oz/150 ml) ramekins.
2. Pour the heavy cream into a saucepan. Split the vanilla bean lengthwise, scrape out the seeds, and add the seeds and pod to the cream with the sugar. Heat over medium, stirring occasionally, until the sugar dissolves and the cream just starts to steam. Do not boil.
3. Meanwhile, whisk the egg yolks in a bowl just until combined and slightly pale.
4. Slowly pour the warm cream into the yolks while whisking constantly. Remove and discard the vanilla pod. Strain the custard through a fine-mesh sieve.
5. Let the custard stand for 1–2 minutes so the foam rises, then skim it off gently and divide the custard evenly among the ramekins.
6. Arrange the ramekins in a deep baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins. Bake for 30–40 minutes, until the edges are set and the centres still have a slight jiggle.
7. Remove the ramekins from the water bath and cool to room temperature. Refrigerate for at least 2 hours, preferably longer.
8. Just before serving, sprinkle a thin, even layer of sugar over each custard. Torch until deep golden and glassy, let stand 1–2 minutes to harden, then serve.

Summarized from The Cooking Foodie's video. Watch it for the details.

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