This is a very simple crème brûlée recipe, but the baking process is extremely important. It may take more than once to determine the perfect temperature and time for your oven, so don’t get frustrated. Please be careful with the hot water bath. Slow and even baking is essential for the perfect custard texture! Plus, here are some additional tips for making the perfect crème brûlée.
Ingredients for crème brûlée:
- 3 cups heavy cream
- 1 cup half and half **Note: the classic recipe uses 4 cups heavy cream, this is too rich for my taste. I prefer the combination of half and half and cream, but you can do it either way.
- ¾ cup white granulated sugar
- 8 large egg yolks (save whites for another recipe)
- Pinch salt
- 2 tsp Vanilla (or orange zest, lemon, star anise, dried lavender, whatever you desire)
- You will need 8 x 4oz ceramic ramakins or latte cups to bake in, place in a 9×13 inch baking pan
Directions for crème brûlée:
- Bring about 4 cups water to a simmer and reduce to keep warm.
- Heat the oven to 300 degrees (no fan) or 250 degrees convection.
- Combine the cream, half and half, sugar, and salt in a saucepot. Place on medium heat and bring to a simmer.
- Add in whatever flavoring you desire. Let steep 30 minutes off the heat.
- Separate yolks. Ladle some of the hot cream into the yolks and whisk well (temper). Do this in small quantities as you don’t want to cook the yolks.
- Repeat with a second ladle of cream, then combine all together and stir until well mixed.
- Strain out flavorings if needed, then carefully pour the mixture evenly into the ramakins.
- Pour the warm water into the baking dish to come up half way on the ramakins.
- Cover with foil tightly.
- Carefully put into the oven, taking care not to spill the cream.
- Start with a 30 minute timer, peel the foil back and give the pan a gentle shake. If they are still very fluid, set the timer for another 15 minutes. Check again.
- They are done when the entire surface of the cream jiggles together. If JUST the center wiggles, it’s not set. This may take 30 – 70 minutes depending on your oven/pan/ramakins.
- Once done, remove the pan from the oven and set aside to cool for at least 30 minutes or until you can touch the ramakins with your bare hands.
- Carefully move the crème brûlée to a cookie sheet and place in the refrigerator overnight before serving.
- To serve, cover the top with a thin layer of turbinado or raw sugar, use a propane torch to caramelize.
- Serve within 15 minutes for the best caramel!
Let us know if you give this crème brûlée recipe a try, and if you’re looking for other ranch recipes visit our recipe blog archives here.