Creme Brulee. You can hardly beat a classic Crème Brûlée during the summer. It's creamy, elegant, refreshing and the crispy caramelized crust on top is simply divine. This stunning Creme Brûlée is from his cookbook My French Kitchen which is probably my Creme Brulee has always been one of my favourite desserts but I have never attempted making it myself.

I've made this creme brulee over and over for the last couple years and it's a big hit each time. I followed the suggestions from CHEFPEON. Creme brulee is much easier than most people realize. You can have Creme Brulee using 5 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Creme Brulee

You need 1 Pint of Cream Thick.
It's 1 of Vanilla Bean.
It's 3 of Egg Yolks.
It's 1/4 Cup of Sugar Granulated.
You need 4 Teaspoons of Sugar Granulated.

Erez was next to me in the kitchen the whole time I was making it, and later kept saying to the guests how easy peasy it was (of course it is when. Creme Brulee is often thought of as restaurant food, but it's actually one of the easiest desserts you can make at home. This classic creamy custard can also be customized in many different flavors! It's even fun to say, even if it is a pain in the neck to type.

Creme Brulee instructions

Pre-heat your oven to 325 degrees. Prepare 4 4oz ramekins or other ceramic dish that can hold 3 cups of liquid, plus a deep cake pan or roasting pan..
Put the cream in a saucepan. Cut your vanilla bean in half, lengthwise. Scoop the contents of the pod and add to the cream, including the whole bean. Scald the cream over medium high heat..
Remove the cream from the fire after boiling, cover, and set aside for 15 minutes. After which, discard the vanilla bean..
In a mixing bowl, whisk egg yolks and 1/4 cup sugar until the color lightens. Add the cream little by little, whisking as you go, until all cream has been added to the eggs..
Pour the cream into the ramekins and set them in the cake pan or roasting pan. Pour HOT WATER into the pan, being careful not to splash into the cream brulee, until the water reaches halfway up the ramekins..
Bake the creme brulee for 40 minutes, or until the sides of the brulee has firmed but the center is still wobbly..
Chill the creme brulee for at least 3 hours, before topping with a teaspoon granulated sugar per ramekin, and toasting the sugar with a blowtorch until caramelized. Let sit for a minute before serving, so that the caramel top hardens..

I've loved it for a I included this crème brûlée recipe in my cookbook, and had planned for it to remain one of the. Crème Brûlée (pronounced krem BROO-lay, more or less) is magical. And while it has a short ingredient list and is not hard to make, there are rules to follow to ensure your creme brulee tastes. Try this creme brulee recipe from Martha Stewart. Creme brulee is one of Martha Stewart's favorites.