I was watching Emily in Paris the other day and saw this scene where Pierre Cadault, the fashion designer was lying on his bed and cracking an entire tray of crème brûlée and it really made me crave my favourite French desserts which I used to consume a lot growing up.
The traditional French method to make this dessert is quite finicky, however I sought to make it as simple as possible so that even the most novice home cook can follow. After cracking countless of eggs and basically consuming just creme brulee for a whole week, I finally found the most fool-proof and easy method.
Easiest Crème Brûlée
Easy creme brulee recipe that does not require any boiling, water bath, or blow torch
Ingredients
- 6 egg yolks
- 600 ml double cream
- 60 g sugar + some extra for the caramelsed top
- 1 tsp vanilla extract
Instructions
- Preheat oven at 110 degrees C
- Mix egg yolks with sugar and vanilla extract
- Incorporate cream into mixture and combine until well blended
- Sift the mixture to remove any lumps
- Pour into ramekins
- OPTIONAL: if you have a blow torch, lightly torch the surface of the custard mixture to remove any bubbles or foam
- Bake in oven for 35-60 minutes (long time will be needed for taller ramekins)
- Take the ramekins out of the oven, let the rest until cooled down then refrigerate for at least 4 hours – preferably overnight
- Cover the surface of the custard with a thin layer of sugar then use the blowtorch to caramelise. After 30 seconds, the surface should harden
- NO BLOWTORCH METHOD: put the ramekin in a cold water bath under broiler mode for 5 minutes
Did you make this recipe?
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