Once you see how easy it is to make creme brulee, you will never order an overpriced one at a restaurant again! Eggs, heavy cream, sugar, and vanilla are all the ingredients in a basic creme brulee.
This recipe is not as egg-y as some out there and makes a very creamy and smooth creme brulee. If you’re in the mood for a more egg-y dairy based dessert, opt for a flan instead. I’ve modified the ingredients slightly, using only two cups of heavy cream (so I can just buy a pint and use the entire content) and some half and half which I always have around. This results in a lower fat dessert, if you’re concerned about that, but of course you can use all heavy cream. Even if you use all premium ingredients, $6 would be a very generous estimate, making each 4-oz serving only $0.75! And yes, I serve this to my kids – it’s almost the same ingredients you’d find in homemade ice cream!
- Ingredients for 8 4-oz ramekin servings
- 2 cups heavy cream
- 2/3 cups half and half
- 4 egg yolks
- 3 tbsp sugar plus extra for caramelizing
- 1 tbsp vanilla extract
- Directions:
- Preheat oven to 300 °F.
- Bring the cream, half and half, and vanilla to a boil in a heavy saucepan, then turn off.
- Meanwhile, whisk egg yolks and 3 tbsp of sugar in a large, 8-cup glass measuring cup with spout. You could use just a 4-cup measurer, but it will be pretty full to the rim.
- Slowly pour the milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
- Pour the custard into the ramekins. Note that the foam stays afloat on top of the measuring cup. You want to leave as much of that out of the last ramekin you pour.
- Place 3 of the ramekins into a baking dish. Pour hot water to at least 1/2″ below the rims of the ramekins, then place the 4th ramekin.
- Bake 45-50 minutes or until firm to the touch.
- Caramelize the top just before serving. Evenly sprinkle the sugar with a teaspoon. Torch it!
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