Vanilla Creme Brûlée

This Creme brûlée is not the easiest to make and get right. When it is done right it tastes amazing.

Bowls of crème brûlée with caramelized sugar tops, one bowl partially eaten, on a marble surface with a spoon.

Prep 10 mins

Cook 1 hr

Total 1 hr 10 mins

Ingredients

  • 2 cups heavy cream

  • 1 teaspoon vanilla extract

  • 6 egg yolks

  • 1/3 cup sugar

  • 1/4 cup sugar for topping

Instructions

  1. Preheat oven to 325 degrees

  2. In a saucepan heat the heavy cream and vanilla over light heat. Heat the cream till it starts to simmer.

  3. Once the cream is simmering, set it aside and let the cream cool.

  4. In a bowl beat the eggs and 1/3 cup sugar for about 5 minutes or until it has a thick consistency or pale color.

  5. Once the cream is cooled enough, slowly add the cream to the egg mixture. If the cream is too hot, it will start to cook the eggs. Make sure to stir constantly.

  6. Divide the mixture between 4 ramekins and place them into a large baking pan. Pour hot water into the pan, covering ¾ of the ramekins.

  7. Bake the crème brûlée for 1 hour to 1 hour and 10 minutes Or until the crème brûlée is slightly jiggly in the middle.

  8. When it is fully cooked, remove it from the pan and let it cool off completely.

  9. After it is cooled off cover it with plastic wrap and put it in the fridge for at least 4 hours.

  10. Before serving, sprinkle granulated sugar over the Crème Brûlée, and using a blow torch, brown the sugar to a crispy top.