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.
Check out my other Dessert recipes Cheese Kunafa, Gulab Jamun Recipe, 5 in 1 Torte Chocolate Dream cake, Moist Chocolate Cake, Double Chocolate Cookies
Creme Brulee Recipe
Equipment
- Three 4 inch wide shallow ramekins
Ingredients
- 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
Instructions
- 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.
- Mix till pale in color but still yellow and sugar almost dissolved
- 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.
- Once Lukewarm, Add a bit of the cream mixture to the Egg Mix and beat till sugar dissolves completely. Do not use a Whisk
- Add the remaining in batches mixing well. Strain this mixture to a mug with a spout for easy pouring.
- Pour equally in ramekins. I used 4inches 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 center. Do not Overbake as they continue cooking. Let them cool completely
- Once Cool, Wrap them airtight and refrigerate for 3-4 hours or overnight.
- 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.