Creme Brulee – classic rich and creamy vanilla bean custard topped with caramelized sugar. Easier than you think, and will definitely impress!
What is your favorite dessert? Are you a vanilla person? Chocolate person? Don’t like sweets at all? Now that I just will never understand. I could eat sweets all day, everyday. I am a chocolate person to the core though. My husband on the other hand will not let chocolate enter his mouth. So coming up with a dessert that the whole family will like is hard! I try to eat relatively healthy, so when I do have dessert, I want to love it! Good thing we finally found something we can all agree on…..Creme Brulee
Creme Brulee is my husband’s all time favorite dessert. I have only made it a handful of times, but it has always been better at restaurants. That is until now! Together, my husband and I have mastered it. We finally came up with a version of creme brulee is better than his favorite restaurant! It is so creamy, full of vanilla beans and topped with a crispy caramelized sugar crust.
The thing that is different about this creme brulee recipes is the amount of egg yolks. It has way more yolks that I have used in the past, and it leads to a creamy and richer custard. For Valentine’s Day my husband said he was going to be in charge of dessert. I was a little put out, because I wanted to make him creme brulee. Turns out, he had creme brulee on his mind. So he made it all by himself! So it is way easier than you think, you can do it!! You can make it the day before, and then just top with the sugar right before serving. Perfect for any party you have!
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- 2 vanilla beans
- 4 cups heavy cream
- 2/3 cups sugar
- 1/4 tsp salt
- 12 egg yolks
- 8-12 tsp sugar
- Preheat oven to 300 degrees.
- Split the vanilla beans in half lengthwise. Use the tip of the knife to scrape the seeds out.
- In saucepan combine the vanilla bean, the scraped seeds, 2 cups of heavy cream, sugar, and salt. Bring to a boil, stirring occasionally. Once at a boil, remove from heat, over and let steep for 15 minutes.
- Line a large baking dish or roasting pan with a towel or wash cloth. Set 8 ramekins on the towel, making sure they don't touch. Bring a large pot of water to boil.
- After the cream mixture has steeped, stir in remaining 2 cups heavy cream.
- In a large bowl whisk egg yolks together until smooth and uniform in color. Whisk about 1 cup of cream mixture into the yolks until combined. Repeat with 1 more cup of cream. Add the rest of the cream, and mix until smooth and well blended.
- Strain cream mixture through a fine mesh strainer into a large bowl. Discard any solids in the strainer.
- Divide the mixture evenly into the ramekins. Set the baking dish in the center of your oven.
- Pour boiling water into the dish, about 2/3rd of the way up the ramekins (be careful not to get any water in the cream mixture).
- Bake for 20-35 minutes, depending on the size and depth of your ramekins. The center should just barely be set, almost like jello. A thermometer should read 180 degrees.
- Remove from the oven, and transfer ramekins to a wire rack to cool for 2 hours. Cover and set in the fridge until cold, 4-6 hours.
- To serve, sprinkle about 1 1/2 tsp of sugar over the custard. Rotate to evenly distribute the sugar. Ignite the torch and caramelize the sugar.
- Rechill for 20-30 minutes before serving.
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Amount Per ServingCalories 747Total Fat 50gSaturated Fat 30gTrans Fat 1gUnsaturated Fat 17gCholesterol 411mgSodium 118mgCarbohydrates 71gFiber 0gSugar 71gProtein 7g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.