Creme Brulee Recipe | How to make Creme Brulee | Creamy Vanilla Custard Recipe

Creme Brulee Recipe | How to make Creme Brulee | Creamy Vanilla Custard Recipe

Learn How to make this Easy Creme Brulee Recipe with only 4 ingredients. Creamy, custardy, crunchy-topped perfection this Creme Brulee is a fail proof recipe easy for any beginner.

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Written Printable recipe in my blog with step by step instructions 📝

Creme Brulee Recipe

Timestamps:
0:00 Intro to Creme Brulee Recipe
00:22 Separate the Egg Yolks
00:41 Add White Sugar & pinch of salt
01:23 Heat the Cream & Vanilla Extract
02:10 Add Bit of the Lukewarm Cream to the Egg MIx & Mix well
02:26 Add rest in batches mixing well
02:51 Strain the Mixture
03:14 Prepare the Water Bath
04:26 BAKE @150C
Preheated Oven for 25-30 Mins
04:52 Refrigerate for 3-4 hours after cooling
05:36 Torch the Sugar Coating

INREDIENTS
4 Large egg yolks, Brown best room temperature
4 Tablespoon 55g White granulated Sugar
Pinch of salt, optional
1 1/2 Cup 360g Heavy whipping Cream 35% fat
1 Teaspoon Vanilla Extract with seeds or 1/2 vanilla bean pod
Fine granulated Brown sugar, to layer & torch

Ramekins used:
Three Ceramic Ramekins 4 inch diameter 1.4 inch height

Method
1. Separate four room temperature Egg yolks in a large mixing bowl. Add Sugar and pinch of Salt. Mix well using a wooden or a regular spoon. Avoid using a Whisk to prevent foaming.
2. Mix till pale in color but still yellow and sugar almost dissolved
3. Heat Heavy Cream with vanilla extract on Low Heat till bubbles appear at the side. Do not Boil. Switch off heat once simmers and let it cool for 10-15mins till it becomes Lukewarm.
4. Once Lukewarm, Add a bit of the cream mixture to the Egg Mix and beat till sugar dissolves completely. Do not use a Whisk
5. Add the remaining in batches mixing well. Strain this mixture to a mug with a spout for easy pouring.
6. Pour equally in ramekins. I used 4 inches diameter with 1.1 inch Height. BAKE @150C using Water bath in a Preheated Oven for 25-30 Mins or till edges set but slight wobble at the centre. Do not Overbake as they continue cooking. Let them cool completely
7. Once Cool, Wrap them airtight and refrigerate for 3-4 hours or overnight.
8. Layer the surface with a thin layer of brown sugar. Do not make it too thick. Using a Blow Torch, Caramelize the sugar layer. Let it set for few minutes. Serve it immediately else the brown sugar coating gets soft if refrigerated for more than an hour.

Links for tools/ingredients used:
Ceramic Ramekins: https://amzn.in/d/gGaUOzG
Blow Torch:
https://amzn.in/d/fzEcAUu
Parchment paper: https://amzn.eu/d/060TNih
Kitchen Weighing Scale: https://amzn.in/d/0RZaose
https://amzn.eu/d/bXCbBmm
Dark Muscovado Sugar: https://amzn.eu/d/f8doFp5 or https://amzn.eu/d/8cV5CYU
Dark Brown Sugar: https://amzn.eu/d/8zVGZYA
Pyrex 1 Cup 250ml Measuring Cup
https://amzn.in/d/4a6eEAaKitchen

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Crème Brûlée CREAMY
VANILLA CUSTARD Let’s Make It 4 Large egg yolks, Brown best, room temperature Eggs should be at Room Temperature 4 Tablespoon 55g White Sugar,
fine granulated Pinch of Salt Use a Wooden Spoon, Gently Beat till Pale in color Avoid using a Whisk to prevent foaming PALE IN COLOR BUT STILL YELLOW 1 1/2 Cup 360g Heavy Cream
35% fat 1 Teaspoon VANILLA EXTRACT MIX WELL BRING IT TO A GENTLE SIMMER ON LOW HEAT SWITCH OFF HEAT WHEN BUBBLES APPEAR AT THE SIDES (DO NOT BOIL) LET IT COOL
DOWN
10-15 Mins
Till Lukewarm ONCE LUKEWARM ADD A BIT TO TEMPER MIX GENTLY TILL ALL SUGAR DISSOLVES SUGAR DISSOLVED COMPLETELY ADD IN SMALL BATCHES MIXING WELL KEEP ADDING SMALL BATCHES WHILE GENTLY MIXING AVOID OVERMIXING TO PREVENT FOAMING STRAIN THE MIXTURE FOR A SMOOTH TEXTURE USE A MUG WITH A SPOUT FOR EASY POURING LINE A TRAY WITH TISSUES, Optional 4 inch Diameter 1.4 inch Height Ceramic Ramekins You can use any Dimesion Ramekins, Baking time may vary based on the Size DISTRIBUTE EQUALLY USE THE CORNER OF A TISSUE TO PULL OUT ANY AIR BUBBLES POUR HOT WATER IN THE TRAY TILL HALF OF THE RAMEKINS HEIGHT CAREFULLY POUR AFTER PLACING THE TRAY IN THE OVEN BAKE @150C
Preheated OVEN
25-30 Mins THEY SHOULD HAVE BIT OF A WIGGLE IN THE CENTRE WHEN YOU TAP THEM DO NOT OVERBAKE, THEY SET AS THEY COOL COOL FOR 10 Mins in the TRAY COOL COMPLETELY ONCE COOL, WRAP THEM AIRTIGHT KEEP REFRIGERATED FOR 3-4 HOURS 1 Tablespoon Fine Brown Sugar SPREAD A THIN LAYER DISTRIBUTE THE SUGAR EVENLY BLOW TORCH KEEP ROTATING THE FLAME TO PREVENT BURNING LET THE SUGAR CRUST SET FOR FEW MINS CREAMY MELT IN MOUTH BASE WITH CRUNCHY TOPPING, JUST PURE HEAVEN!