Simple, rich, decadent luxury, that is what I will describe this dessert as. Vanilla Creme brulee made with just 4 ingredients is epitomy in the dessert world. Every fancy restaurant French or not have this in their menu and good news is that it is not difficult to make it at home.
Ingredients to make Creme Brulee
If you have egg yolks left from my Perfect Vanilla Cake or any other recipe, Lemon tarts this Creme Brulee is the perfect dessert to make.
In addition to 6 egg yolks, you will need 3 cups of cream, 1 cup of granulated sugar (divided), Vanilla (bean, paste or extract).
If you have vanilla bean split it with paring knife and extract the seeds from the back of the knife, place both in the cream to let the flavors infuse.
What is bran marie?
Creme brulee is baked over ban marie or hot water bath is a technique to create uniform heat for delicate bakes like custard, cheesecakes and puddings. Same method will be used for creme brulee. The ramekins are placed inside a roasting tin or large cake tin or tray. Water is poured until almost half of the ramekins.
Substitutions and Variations
You can substitute up to half cup of whipping cream with whole milk. Zest of orange or lemon can be used for different flavor profile. Saffron is another flavor that compliments vanilla.
Serving Suggestion
This dessert is great to serve in as individual parties, formal dinner parties. It can also be made in a larger dish.
Storage and Make Ahead
Creme brulee keep well in the fridge, the sugar however should be caramelized at the time of serving otherwise the moisture of fridge will make the sugar soft.
You can make creme brulee up to a couple of days ahead.
If you like creme brulee, you might want to try my mom’s famous pudding or this baked yogurt that is similar to creme brulee in terms of ramekins and baking method.
Vanilla Creme Brulee
Simple, rich, decadent luxury, that is what I will describe this dessert as. Vanilla Creme brulee made with just 4 ingredients is epitomy in the dessert world. Every fancy restaurant French or not have this in their menu and good news is that it is not difficult to make it at home.
Ingredients
- 6 Egg Yolks
- 1 cup Sugar granulated, divided
- 2 teaspoons Vanilla Bean/Paste/Extract/Essence
- 3 cups Whipping Cream,unsweetened
Instructions
- Place cream in a heavy base clean sauce pan.
- If using vanilla bean, scrape the seeds and add both beans and seeds in the cream.
- Heat the cream on low heat until bubbles start to appear on the sides.
- Place egg yolks in a large bowl.
- Add 1/2 cup sugar and vanilla essence/extract/paste.
- Whisk well until lighter and thoroughly mixed.
- Slowly add in heated cream, whisking continuously in a steady stream.
- Strain the mixture back in the saucepan.
- Divide the mixture into 8 or 9 ramekins placed in a large roasting tin.
- Add water in the roasting pan until half of the ramekin sides.
- Bake in a preheated oven at 325 F for 35-40 minutes until set and only light jiggle in the center.
- Carefully remove the ramekins in a tray and let them cool before chilling in refrigerator for at least 4 hours.
- When ready to serve, divide the remaining 1/2 cup of sugar between ramekins approximately 1 tablespoon each.
- Spread evenly by shaking and rotating the ramekin.
- Caramelize the sugar with a blow torch. Serve immediately.
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