Name: Homemade Vanilla Creme Brulee
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 Cups Heavy Cream; 1/2 Cup milk; 1/2 Cup sugar; 6 Large Egg Yoks; 1 tsp. Vanilla Extract

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Take five simple ingredients and make your own homemade vanilla creme brulee and feel like a chef in your home. Delicious and creamy dessert with a hint of vanilla. It is hard to have just one custard tart.

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Fancy Dessert Makes Any Meal Feel Special

Give it a try and amaze your family and friends with a dessert that looks as elegant. You just might make this a staple for your next holiday meal.

Hints to Successful Creme Brulee

Refrigerate to Set

I would recommend letting the custard cool for a few hours in the refrigerator before adding the sugar and heating it with a torch to caramelize the sugar. If you don’t you might end up with a bit of a soupy mess.

Dusting of Sugar

Make sure when putting the sugar on top for the caramelizing, dust a thin layer all over.

Caramelizing Sugar

While using a torch to caramelize the sugar is quick and easy, if you don’t own one, go ahead and use your oven on the broiler setting. Make sure to keep a close eye on it as it will only take a few minutes to caramelize. If you are looking to purchase a torch for your kitchen, here is a very nice and economical model. (While I like to let it set up a bit, people have been able to serve the homemade vanilla creme brulee warm because they used the torch to caramelize the sugar).

While I have not tried this, I have heard of people using the back of a spoon. Heat the spoon up over the flame of a stove and touch the back of it to the sugar to caramelize it.

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Homemade Vanilla Creme Brulee

Vanilla creme brulee is a restaurant dessert that can easily be made at home. Learn how to quickly make this dessert at home.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Dessert

Cuisine: American

Keyword: Cream, Dessert, pie, recipe

Servings: servings

Calories: 424kcal

Kitchen Essentials

Ingredients

2 Cups Heavy Cream
1/2 Cup milk
1/2 Cup sugar
6 Large Egg Yoks
1 tsp. Vanilla Extract

Instructions

Start heating the heavy cream, milk, and vanilla in a heavy-bottomed pan over medium heat until the mixture is softly simmering.
In a separate mixing bowl, (A bowl that is heatproof) beat the sugar and egg yolks together. This will take a minute or two-when the sugar is dissolved, the mixture will become a pale yellow.
Temper the sugar and egg mixture with the cream mixture by slowly adding ½ cup of the cream mixture and using a wire whisk to incorporate the mixtures well. Continue to slowly add the rest of the cream mixture to the bowl.
Preheat oven to 350 degrees F.
Place 6 custard ramekins (approximately 5 oz. size) on a large cookie sheet or cake pan. Strain the mixture through fine mesh sieve and pour into the ramekins.
Pour hot water about ½ up the sides of the ramekins.
Place in the oven on the middle rack.
Bake for 30 minutes and turning the pan half way through the baking.
Test for doneness by jiggling the pan slightly. It should jiggle like Jell-O.
To caramelize, dust with white granulated sugar and heat with torch until desired caramel is achieved. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within two hours.