Easy Crème Brûlée

Jennifer Thompson
by Jennifer Thompson
6 portions
55 min

Crème brûlée: the George Clooney of custards. Seriously though, while the creamy dessert is technically just a baked custard, it’s brought to a whole new level of sexy through the process of torching the top, creating the sheer, crackly layer of caramelized sugar we know and love. This simple crème brûlée recipe is made with only four ingredients and aside from a few technical tips, requires very little skill. It’s a great dessert to serve guests, or to eat by yourself while binge watching all seven seasons of Gilmore Girls on Netflix (don’t judge me). For more recipes like this, be sure to follow me on Instagram as well as subscribe to the Cashmere & Cocktails blog!

Recipe details
  • 6  portions
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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  • 2 cups whipping cream
  • 5 egg yolks
  • ½ cup granulated sugar, plus more for topping
  • 1 tsp pure vanilla extract

Preheat oven to 300°F.
In a medium saucepan, heat whipping cream on low until steaming (almost a simmer). Remove whipping cream from heat and whisk in vanilla.
In a large mixing bowl, whisk egg yolks and sugar until until fluffy thick consistency is achieved.
Very gradually add warm whipping cream, whisking constantly. *If hot cream is mixed in too quickly, it will scramble your eggs. You don’t want that.
Strain mixture though a fine-mesh sieve into a bowl, discarding whatever is left in the sieve. Divide mixture into 6 (6oz) ramekins and place in a large baking dish.
Fill the baking dish with boiling water, until water is about halfway up the sides of ramekins.
Bake for 30 minutes, or until the centers are nearly set (but still jiggly). Carefully transfer ramekins to cooling rack. Once completely cooled, cover and transfer to refrigerator for a minimum of 2 hours.
Once you’re ready to serve, sprinkle each with 2 tsp of granulated sugar. Moving in a circular motion, torch the top with a handheld torch until surface is caramelized.
Serve and enjoy!
Jennifer Thompson
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