I have another great dessert for you that my daughter recently made — creme brulee. Being the artist that she is, she is always trying to find new dessert recipes that seem harder and more complicated to make and testing them out for home cooks to see exactly how hard they really are.

With this recipe, she said getting it together was time-consuming, but making it, if you use her tips, is easy and anyone can do it.

How to Make Creme Brulee

From the very first bite of this dessert, I wanted to close my eyes and just savor the flavor. It was smooth and silky — like no dessert, I have ever eaten before.

I have had Creme Brulee before, but this one was simply OVER the top delicious.

For this recipe, you will need heavy cream, sugar, salt, egg yolks, a couple of vanilla beans, vanilla extract, and of course hot water.

The hardest part about this recipe is making sure your egg yolks and hot cream mixture mesh well and doesn't curdle the eggs making scrambled Brulee instead of creme brulee.

My daughter said that when she made this, she found it easy to place the hot cream into the 4 cup measuring cup. She said that made it easier to pour into the bowl and temper the egg yolks.

Then the next hardest tip is getting the custard into the ramekins without getting water into the mixture or spilling the cream everywhere.

Kayla's tip is to go ahead and put your ramekins into the dish they will be baked in.

Then with a ladle, scoop and pour into each ramekin. Then, with a spouted pitcher or glass, pour water into your baking dishes. Try to cup your hand over the spout to keep the water from splashing.

Water can totally ruin this dessert if you are not careful.

Once you do that, slide it back in and let it bake until it is jiggly like pudding or jello.

You can refrigerate them at this point and pull them out right before you are ready to serve.

Kayla and I tested one first when we got ready to brulee the top. I am glad we did, because we found out if you brulee it too much, the sugar tastes burnt.

The trick is to brulee it for just a bit, getting a light brown sugar crust on the top.

If you have never bruleed anything before, do it. It is SO fun.

When it is finished, you have the most amazing crunch on the top. When you hit it with a spoon, you want to hear a hard “crack” — that is how you know you did it right!

Here's the printable recipe. Let me know if you have any questions. Just shoot me an email at [email protected] and I will answer any questions you have.

Check out these other delicious recipes!

Yield: 8 servings

Creme Brulee

Name: Creme Brulee
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 4 cups heavy cream; 1 1/4 cup granulated sugar, divided; 1 pinch salt; 8 large egg yolks; 2 vanilla beans; 1/2 tsp vanilla extract; Hot water for water bath

Creme Brulee is a beautiful pudding dessert with a crispy sweet crust.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

4 cups heavy cream
1 1/4 cup granulated sugar, divided
1 pinch salt
8 large egg yolks
2 vanilla beans
1/2 tsp vanilla extract
Hot water for water bath

Instructions

Preheat oven to 325 degrees. Pour cream into a medium saucepan.
Get two vanilla beans and scrape seeds and add to saucepan.
Heat mixture over medium-high heat, stirring occasionally, until it reaches a light boil. Remove from heat and let rest 15 minutes.
In a mixing bowl, whisk together 3/4 cup granulated sugar and salt with egg yolks until mixture becomes slightly pale.
While whisking, slowly pour cream mixture into egg yolk mixture. Stir in vanilla extract.
Place ramekins into baking pans. Divide cream mixture among ramekins (I used 6 oz ramekins), filling each nearly full.
Pour hot water into pan (being careful not to get any in ramekins) and fill water level to about halfway up the sides of the ramekins. Bake in preheated oven 30 - 45 minutes, until set but centers still jiggle slightly (bake time will vary based on which size ramekins used, lesser for smaller, greater for larger).
Cool at room temperature 30 minutes then transfer to refrigerator to chill 3 hours.
Remove from refrigerator and let rest 20 minutes, then sprinkle tops evenly with remaining sugar.
Holding a hand held kitchen torch, about 4-inches from sugar, evenly brown sugar. Remove the flame just before desired shade is reached. Return to refrigerator and chill 20 minutes.
Serve cold.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 605Total Fat: 48gSaturated Fat: 29gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 344mgSodium: 123mgCarbohydrates: 35gFiber: 0gSugar: 35gProtein: 10g

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Wednesday 9th of March 2016

[…] made Creme Brulee for the first time a couple of months ago, and then wound up making this decadent chocolate and […]

OurFamilyWorld

Thursday 21st of January 2016

I love creme brulee, but I've never tried making it before. I had no idea it is this easy.

Jennifer Sikora

Friday 22nd of January 2016

It was very easy. My daughter said the hardest part, was just getting everything together.

dawn

wow. i have always wondered how creme brulee was made. i love it. i alway order it when on the menu. thanks for sharing this awesome recipe.

You are welcome. It is very easy to make so now I get it all the time and don't have to wait for the restaurant version!

Mistee Dawn

Ya know, this may sound crazy, but I have never had creme brulee in my life! I will definitely be making this. Looks awesome!

Oh my gosh Mistee! You are missing out. It is SO creamy and delicious! You will love it.

Kristin

This looks so Yummy. I haven't had a creme Brulee in a while. Thank you for sharing.

You're welcome. My daughter is totally spoiling me with all these delicious desserts.