Caramel Crème Brûlée
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
You've got to try this caramel crème brûlée I've been making. It's honestly easier than you'd think, coming together in just forty five minutes from start to finish. The best part? You probably have most of the ingredients sitting in your kitchen right now. Heavy cream is packed with fat soluble vitamins that help your body absorb nutrients, plus it creates that impossibly silky custard base. The caramel sauce takes the guesswork out of making it from scratch, so you can skip that step and focus on getting the custard perfect. When you crack through that sugar shell at the end, you'll understand why this dessert feels so restaurant quality despite being totally manageable at home.
Ella x
Ingredients
- 400 mlheavy cream(full-fat)
- 200 ggranulated sugar(fine)
- 3 piecelarge egg yolks(fresh)
- 100 gunsalted butter(melted)
- 1 mLvanilla extract(high-quality)
- 5 gsalt
- 100 gcaramel sauce(store-bought or homemade)
- 100 ggranulated sugar (for caramelization)
Detail level
Instructions
- 1
Preheat the oven to 300°F (150°C). In a medium saucepan, whisk together the heavy cream, granulated sugar, and salt. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
- 2
In a separate bowl, whisk together the melted butter, vanilla extract, and egg yolks. Temper the egg mixture by slowly pouring the warm cream mixture into the eggs, whisking constantly.
- 3
Pour the mixture into 4-6 ramekins or small baking dishes. Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 4
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly. Remove from the water bath and let cool to room temperature.
- 5
Just before serving, sprinkle a thin layer of granulated sugar over the top of each ramekin. Caramelize the sugar with a kitchen torch or under the broiler.
Tip: Be careful not to burn the sugar.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.