Easy Creme Brûlée
My husband’s hands down favorite desert is Creme Brûlée. So when he asked me to make it for him at home I thought why not. It did seem, like it would be difficult to make, but it wasn’t.
Personally I love dishes that look super impressive, like you spent hour slaving away to make them, but secretly are super easy! That is how Creme Brûlée is. Don’t be scared of this recipe!
A torch definitely makes the caramelizing easier and more consistent that placing under the broiler. I would highly recommend purchasing one.
Obviously this is NOT a Paleo recipe. I am working on developing a Paleo version of this recipe but so far haven’t been able to perfect, but I will keep you posted!
Simple Creme Brûlée
You will be pleasantly surprised how simple this recipe for Creme Brûlée is!
Ingredients
- 2 cups Organic Whipping Cream 1 pint
- 4 large egg yolks
- 1/4 cup organic sugar
- 1 TBSP organic Vanilla extract
- 1 pinch of salt
- extra sugar for the carmelized topping
- optional fresh fruit for topping
Instructions
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Preheat oven to 300 F. Grease or spay 4 large ramekins or 6 small ones & place in a 9x13 pan for the water bath.
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Add cream to a microwaveable safe bowl & heat on high until just starts to bubble (but not a full boil) or about 3 mins. Remove & set a side.
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Add 4 cups of water to large microwave safe bowl & microwave on high for about 4 mins until boiling & set aside.
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In a large bowl, whisk together the 4 large egg yolks & 1/4 cup sugar until mixture is much more pale in color & has almost doubled in volume, about 4 mins.
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Remove any skin that has formed along to top of the cream. it should be around 165 F.
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Slowly pour only 1/4 cup of cream into the egg mixture & whisk the entire time. This tempers the eggs so they don’t scramble.
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Continue adding remaining cream very slowly, whisking entire time.
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Add the Vanilla & salt. whisk to combine.
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Evenly pour the mixture into the prepared ramekins.
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Gently pour the hot water into the pan around the ramekins, careful not to splash into the ramekins. You want the water to be level with the height of the mixture inside the ramekins.
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Bake for 40-45 minutes or until set. They should jiggle slightly. Remove from the oven carefully & with a oven mit remove the ramekins from the water bath to cool on a wire rack for 1 hour. Once cool, cover & transfer to the refrigerator for at least 3 hours.
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To serve, heat slightly in the microwave about 15 secs. Sprinkle sugar on the top and caramelize with a torch. Serve with fruit.
Recipe Notes
If you don't have a torch, you can top with sugar and place briefly under the broiler. Don't leave it in too long or it will start cooking again.
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