Impress your special someone with this deliciously sinful creme brûlée
Rich and velvety creamy custard,
topped with a perfectly sweet and crunchy layer of caramelized sugar topping
I'm positive that creme brûlée ("burnt cream") is a favorite for many of you. It sure is one of my favorite classic French dessert!
And what's not to like?! An elegant, rich, and indulgent custard cream, topped with a warm and crunchy layer of caramelized sugar that you normally would find at fancy restaurants!
And let's not forget about the satisfying pleasure of cracking the top with the little spoon when still hot, and dig in the cooler, creamy layer underneath.
Heavenly, right?!?
This is the perfect dessert to impress your party guests or to woe your special someone at the end of a romantic dinner.... Valentine's Day is right around the corner people!!
And trust me, making crème brûlée is a lot easier than it looks.
The recipe requires only FOUR simple ingredients (heavy cream, sugar, eggs, and vanilla).
I used pure vanilla extract to give extra flavor to the cream mixture, because it's all I had.
But for best results, you should use vanilla bean paste or whole vanilla beans.
In the recipe below, simply warm up the heavy cream with the split vanilla bean.
Remove the bean before adding to the custard mixture. Simple as that!
It's best to use a blow torch to caramelize the sugar.
BUT, if you don't have a kitchen torch, NO worries!
You can turn on your oven to broil, place the ramekins on a baking sheet on the very top oven rack, and watch the magic happen.
Just please make sure to keep an eye on it. That sugar top easily goes from melty, to golden to completely brunt in NO time.
And you might need to move the ramekins around to have a uniform crunchiness.
So, simply watch closely.
Now, let's talk about what I don't like about this recipe. The hardest part is WAITING!
UGH!
Yes, waiting for the dessert to chill in the refrigerator can be pure torture.
So, please don't ask me if you can caramelize the top and eat this right out of the oven. The answer is NO!
You've got to wait for the custard cream to cool and set for at least a couple of hours (or overnight) before you can move to the next step. And get that sugary crackly top.
I know, I know ... so hard! But really worth it:)
Other dessert recipes you might like:
Enjoy!! Here is my easy crème brûlée recipe
*Note: Save the leftover egg whites!! You can always store them in the refrigerator for a day. And then bake an almond tart, almond cookies, coconut macaroons, or meringues.
Watch my 30 seconds video recipe INSTAGRAM REEL:
PRINTABLE RECIPE CARD: Crème Brûlée
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